Cedar Plank Salmon experience, with recipe (and maybe photos)

BIG SeggXY · June 2006

(I have a before and after photo but don't know how to post them. If anyones interested let me know how and I'll do it.)[p]I cooked some fresh Wild Alaskan Salmon the other night that ChrisC got me at Costco. I am very picky about salmon but this was excellent, not fishy and really good. I wanted to share the recipe with anyone thats interested. The recipe is from the BBQU show a couple of weeks back. The only thing is the BBQU website gives you a different recipe than what he cooked, kind of funny. I watched the show and wrote down the ingredients and had to eyeball the amounts. Regardless, this one was easy, tastes great and deserves a try. Let me know if you have any questions.[p]
Method and Meat: [p]Indirect Cooking at 400 to 450 using cedar planks
1.5 -2lbs of Salmon
Remove skin and cut into sections about 5-8 ozs.
Cook on Cedar Planks[p]
Marinade:[p]About a tablespoon of Coarse Salt
About a tablespoon of Fresh ground black pepper
Lemon Zest (I used just a little, maybe a 1/4 of a lemon max)
Minced garlic I used 2 teaspoons (he minced 2 fresh garlic cloves)
(Pound together the dry ingredients in a Pestle and Mortar or using some other device)[p]Then add in:
Fresh Lemon juice 1-2 ozs. or so
About 1 to 1.5 cups of Extra Virgin Olive Oil
About a 1 Cup finely chopped Basil (fresh if possible)[p]Mix together and marinate Salmon for 30-60 minutes in refrigerator
Soak Cedar Planks in water for 20 minutes or longer (use heavy object to weigh wood down)[p]
Cooking [p]After marinating and getting grill ready for indirect cooking, put the Salmon on the moist Cedar Planks
re-season w/ Salt/Pepper/Garlic Salt. Add some basil back on top (not the oil)[p]Add about a 1/4lb of fresh grated Parmigiano-Reggiano cheese over the top of the fish
Then on each piece add 1 to 2 pats of cold butter over the cheese[p]Add to Egg and cook about 15-20 minutes at 450 or 20-30 minutes at 400 depending on preference. [p]Note I cooked mine at 450 for about 30 minutes and it was well done. It was still moist but I would cook less time or at a lower temp and make it Medium. [p]Sides:[p]Steamed fresh Broccoli
Grilled French bread with Parlsey Butter and Garlic Salt:

Split bread in half, add butter to bread, Grill about 1 minute per-side. Grill Butter side first and any remaining cheese to bread after you flip it. [p]
[p]

edbro · June 2006

Big sEGGxy,
Sounds great and I'll be giving this a try. But, I always heard that to get the benefit from the plank you should get the plank slightly charred and smoking. Not true?[p]When you say "Indirect Cooking at 400 to 450 using cedar planks" are you using a plate setter or is the plank giving you the indirect?

BIG SeggXY · June 2006

<p />Here are the photos, I hope...... see the URL below for after pic's[p]
[ul][li]http://i77.photobucket.com/albums/j60/bwarren2/SalmonAfter.jpg[/ul]

fishlessman · June 2006

big sEGGxy,
that looks incredible

BIG SeggXY · June 2006

edbro,[p]I used new unused cedar planks and they were charred and smoking when I pulled them off. I kept them and will use them again. It's my first time using planks so I don't know if that answers the ? I definitely thank you need them wet thoguh to get the smoking flavor, other wise they would catch fire I beleive. [p]I did use a plate setter so it was true indirect.

stike · June 2006

Big sEGGxy,
with cedar planks, the idea is to soak them so that the fish has cooked quite well along before the wood starts smoking.[p]a little cedar is good, a lot is bad. resiny, petro-chem tasting.[p]

Cedar Plank Salmon experience, with recipe (and maybe photos)

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