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1st Cedar Plank Salmon

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Fornia
Fornia Posts: 451
edited November -1 in EggHead Forum
I went direct with planks on the raised grid. Dome temp 375.

My wife is a F&B manager at a local golf club/resturant and she brought home some Norwegian salmon, frozen in portioned packs. The chef at her place says its currently on the menu (as opposed to a fish of the day) due to the consistent quality.
Simply seasoned with butter and Signore Bernardo's Salmon seasoning, and then added a sauce of Swt Baby Rays, Teriyaki, Soy, Garlic, S&P in the last half of cook.

It was awesome....the gang raved. I told em' its only gonna get better! B)

Next time I won't use the raised grid with the planks.
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  • cookn biker
    cookn biker Posts: 13,407
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    Fun times getting there though!!
    Looks good! How was the flava?
    Molly
    Colorado Springs
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  • Fornia
    Fornia Posts: 451
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    It was great. Totally moist...not super fishy at all.

    The family liked the sauce I threw on it...I'd prefer just a rub on it myself. But they're not real big on fish, so this was a HUGE step in the right direction.

    Had this egg a month or so now...hasn't missed a beat on the outcome yet. I'm so glad I finally got on board.
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  • duchunter
    duchunter Posts: 110
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    Fornia, next time you do the salmon on a cedar plank glaze the fish while cooking with equal parts butter and maple syrup ( melt the butter then add maple syrup and heat in mircowave to blend well) it is amazing how it tastes and the kids will love it
    Pictures look great, the big thing with salmon or any fish is not to over cook! yours looks great!!!! :):):)

    Egg Family: Large and Medium Eggs and a Bradley Smoker

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  • mr toad
    mr toad Posts: 780
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    looks and sounds wonderful - i have done this with a "homemade" moroccan rub -

    mr toad
    See no Evil - Hear no Evil - Speak no Evil
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