Cedar planked salmon ??s

Smj · 10-10-2006, 06:04 AM

I got one recipe of the recipe page but, looking for any other tips anyone may have for cooking a slab of silver I got yesterday. I have the plank, the slab o' silver and the gas BBQ. I figure to do the slab with skin on.

Oh, any ideas for the perfect sides to go with would be useful also.

Thanx

Smj

weekender · 10-10-2006, 07:51 AM

Soak the plank in water for atleast 12 hours and when you BBQ is LOW, LOW, LOW for temp. The lower the better otherwise the plank will just dry out, crackle, and start to burn.

And yes, skin side down.

Waterfish · 10-10-2006, 08:05 AM

See eyefish's recipe for alder planked salmon in the recipe forum. As he pointed out, cedar is a resinous conifer. My first few times I used cedar planks; then switched to alder planks (using eyefish's recipe). Cedar leaves a bitter aftertaste. Alder, the tradional wood that northwest Indians used for smoking salmon, gives the perfect flavor!

jvp · 10-10-2006, 08:11 AM

a nice white wine, candles and yes a spouse/signif other :smile: would be ok too!

my wife make a frozen veggie and rice thing in the mw that is very good with the meager fish we have had this year

Abalone · 10-10-2006, 08:12 AM

Actually:

I have had Cedar Once. ( Not impressed )
My preference is Apple wood.
But I have tried everything.

The very very best wood I have used for planking Salmon was peach wood but peachwood big enough for planking is hard to find.

Plumb, Cherry, Peach, Apple, Alder or any other Fruit wood works well and all have their own unique flavor. Cedar to me is a waste of good meat.

I have been told by many people, including those that have eaten a lot more Salmon then me, that my Planked Salmon is the best Salmon they had ever eaten. All I use for seasoning is Salt and pepper. One other tip, If you use
Applewood try soaking the plank in Cider instead of water.

It's the sugar that makes it work....

SPAZZ · 10-10-2006, 09:38 AM

i made some salmon with the cedar plank but the wife did not like it.
I probably did something wrong though.

flyfish101 · 10-10-2006, 09:53 AM

I've used cedar with great results. Line the plank with some sweet onion and slices of lemon, spread a little salt pepper and olive oil over that and lay the salmon on top then repeat the process on top of the salmon. A little FRESH rosemary, and cook until it's done the way you like it. Works great for a butterflied chicken also. Low as you can go on the heat.
good eatin!

MacFish · 10-10-2006, 10:32 AM

This method is hard on your grates, but it makes what I think is the best salmon ever. We just use a little olive oil, salt and pepper to season the fish, although you can add whatever spices you prefer. We soak the plank for as long as possible, but at least for an hour and put the salmon on it, skin side down. We preheat the bbq on high, and when it's hot we put the planked salmon in and close the lid, keeping the burners on high. We let it cook for about 10 minutes per pound while it smokes and flames away. When it's done, the plank is charcoal on the underside and on fire, so you need tongs and a bucket of water to dispose of it (after you take the salmon off) and the salmon is done to perfection with a real robust, smokey taste to it. Good pairings are grilled asparagus or roasted baby red potatoes with a petit syrah, cabarnet or zinfandel.mmmmmmmm

Warning- this method dries out the grate under the plank and it will need to be reseasoned.

Danno · 10-10-2006, 11:06 AM

I'm with MacFish. If the neighbors aren't calling the fire department, you're not generating enough smoke from the cedar. Don't open the BBQ and don't over cook the salmon. It has to have moisture in it to really be enjoyable. I do tend to run lower temps than Mac but the idea is to generate a lot of smoke in a short period of time. Lastly, I prefer to remove the skin.

SeaSparrow · 10-10-2006, 12:07 PM

I'm with Macfish as well. We do cedar planked salmon quite a bit (and cedar planked chicken too!). Soak plank at least 1 hour (use plates to keep it submerged in the sink). Use paper towel to dry off the smooth side (where the fish will sit) and use olive oil to season the plank. Put plank on preheated grill on medium high for about 5 minutes. Then put salmon onto plank, skin side down. Generally it takes about 20' total for a 1" thick piece to be done just right. Keeping the heat high enough to not catch the plank on fire is key. If it does, use a squirt bottle with water to douse the flames, and turn the heat down just a bit.
Oh yeah, and it's easy to leave the skin on the plank and not attched to your filet when you carve it up. Now If only I had caught a salmon yesterday...

Smj · 10-10-2006, 03:22 PM

Thanks a bunch all...The alder sounds supreme, next time for sure as all I've got for tonight is the cedar.

...With some of the last of the zuccini, and rosted red potatoes from the garden with sauteed, fresh picked, chanterelles and shaggy manes!

Smj

flapbreaker · 10-10-2006, 03:29 PM

Iv'e done the cedar thing before but not since I bought a Traeger grill. Interestingly enough the one wood pellet they don't make is Cedar. Not sure why?

ak country girl · 10-10-2006, 08:13 PM

We used cedar planks for the first time this summer to grill up some red salmon and it turned out quited well. We marinated the salmon in a ginger sesame dressing and soaked the planks in water for an hour. We put the salmon on the plank skin side down and put it in a hot grill with the lid shut for about 15 minutes (depending on the size of the slab of salmon) until the fish was flaking.

Our side dish was a ginger sesame salad made with cabbage, julienned carrots and broccoli, red onions, and slivered almonds. We also had some sushi and kimchi for appetizers.

This is definitely a meal we will be making again.

dampainter · 10-11-2006, 05:02 AM

have used the cedar plank and turned out great! had relatives over a week ago who had never had it, said it was the best salmon they ever ate. i use cedar fencing from home depot and cut it to size of fish. prior to grilling get it as wet as you can to smoke rather than flame, the propane grill i use is turned up a little hotter than when am not doing the plank thing. i use susieqbrand.com seasoning....gooood stuff!

wannacatchem · 10-11-2006, 10:32 AM

I use cut offs from when I did a cedar fence last spring. I soak it for 30 minutes or so and cook on a very hot charcoal grill (weber). One thing I tried that was pretty good was to wet the plank with a couple shots of makers mark whiskey prior to putting the salmon on. I usually use only salt and pepper, but have done the mayo/lemon/sourcream/spices covering thing too. None of the salmon I have cooked has tasted bad. Just some has been better than others..........

MacFish · 10-11-2006, 12:47 PM

I tried the thing with the whiskey, but kept getting slivers in my tongue..... :whazzup:

Chrome Bumper · 10-11-2006, 02:25 PM

??? Any good source for alder boards ???

FINZ · 10-11-2006, 02:50 PM

Waterfish · 10-11-2006, 09:27 PM

Fisherman's Marine and GI Joes both sell 3 packs of Luhr Jensen alder planks ($10.00 for three planks). Lately, I've been cutting alder planks from alder that I clear on my property. This is pretty easy; cut a 12"-14" alder, leaving a stump that is about 4' high. Now fill your chain saw bar oil compartment with canola oil (you don't want bar oil on wood that you will be cooking food on). Next, cut the 4' stump vertically into 3/8" boards, then cut them to length as you work your way down towards the ground. Then lay the freshly cut planks out in the sun to dry (may have to wait for next summer for that step!) Next time I do this I will post some photos.

Chrome Bumper · 10-11-2006, 09:54 PM

Hmmmm, I have Maple, planed 2 sides for trade.

wthr4d · 10-11-2006, 10:13 PM

CB - I get mine at the depoe store that has all the orange stuff, but any lumber yard that sells quality lumber and lets YOU pick should have something.

Paul

Chrome Bumper · 10-11-2006, 10:20 PM

OK the maple has a bite, when I visit Big Orange store I wil look for alder.

Go Beaves!!!

Sorry duck boys.