Cedar Plank Salmon question?

[robs2]

Gonna do a cedar plank salmon cook tomorrow night. Have 4 fillets marinating in a local NC marinade (Thomas marinade) and soaking my planks. After the cook, will top off with butter and brown sugar.

I'm seeing recipes online calling for anywhere from 350-550 and direct and indirect.

What suggestions do you guys have for the actual cook? I typically prefer indirect but this is my first plank cook, so want to see what you all suggest?  Thanks from NC!


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[HoosierKettle]

My favorite way is skin on fillets grilled direct with bottom vent half and top vent open. Olive oil salt pepper. No planks. I might use a plank if I had skinless but I only do skin on.


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[HoosierKettle]

And a chunk of apple Wood  in the coals but not under the meat

Just personal preference, but I don't like anything sweet on my salmon.


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[MacEggs]

I have done both direct and indirect.  I prefer direct.  Get a better burn.

Here is a link with some useful info:

http://www.cedargrilling.com

BTW, those are some nice looking filets.

Good luck with it, and post-up some pics.

[CatskillSmoker]

I do whole fillets, never done small pieces on a plank.
I put cheesecloth on the skin side. Holds it all together.
I prefer to smoke it at 225 for about 2-2 1/2 hours.


Just put on

All finished with a nice color

[robs2]

Great site MacEggs!  Some recipes on there that look fantastic. Like this...http://www.cedargrilling.com/recipes/Garlic_Shrimp_with_Asiago_Gratin.htm

Thanks!


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[addicted-to-smoke]

Interesting. So the cheesecloth lets you get under and flip the fish without it falling apart, even though the cheesecloth stays on the grill?

[robs2]

What kind of smokin' wood @catskilllsmoker? Looks fantastic.


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[CatskillSmoker]

I use apple for smoke & flavor. Subtle and sweet.

[CatskillSmoker]

Brine them for 4-6 hours before. Really makes the difference.

[CatskillSmoker]

@addicted-to-smoke I don't flip the fish. Leave it cheesecloth down the whole time.
Makes pulling the fillet off the grill with no damage a snap. Meat pulls of the skin no problem.
Then I like to make cracklins with the skin on the grill. Ever eat a salmon skin handroll in a sushi bar?

@robs2  http://weberkettleclub.com/forums/off-topic/sugar-shack/

This thread has my recipe. Try it out one day. People tell me it's the best prepared and tasting salmon they've ever eaten. Great cold the next day with bagels and cream cheese.

[robs2]

Awesome Catskill... my wife is a salmon fanatic and I'll be trying your recipe next.




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[robs2]

Just checked the thread (from my phone) and didn't see the recipe... saw the maple syrup thread. I'll look on my computer more closely later.


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[bbqking01]

Direct, and don't need to flip
I know that is a gas grill, but....

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[northernQ]

Hey lads, try something a little different than Cedar. Use a maple plank, and place direct on the coals. Dust the salmon filet with Old Bay Spice, cook on coals for two minutes then glaze with pure maple syrup. Cook for About 8 minutes lid on.

The salmon edges will get charred, the spice of the Old Bay compliments the richness of the salmon, and the maple syrup adds a nice finish and taste. The maple smoke flavour is far superior to cedar.

Enjoy!

Note: the planks will curl upwards when directly on the coals so hVe two sets of tongs to lift off the coals. The underside of the plank will be scorched or burning. You can also do this on the grill rack but I find that method doesn't provide the candy like carmelization that placing the board direct on the coals does. Save the maple board to use to smoke some ribs or chicken 


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