Cedar Planked Salmon


 
L

Levi M

TVWBB Super Fan
Last night was Cedar Planked Salmon. I used about 3/4 of a chimney with some used Kingsford and some new. Closed vents down until grill temperature was about 350*. Salmon was brushed with olive oil and Old Bay Seasoning applied to both sides. Soaked the plank in water for a couple hours, removed from water and dried with a paper towel. Brushed the board with olive oil and sprinkled some Sea Salt on it, placed it over hot coals oil side down until it started smoking, about 5 minutes or so. Flipped the board over, brushed it again with Olive Oil and more salt. Put the salmon on and about 40 minutes later the internal temperature was reading 150* I normally shoot for 135-140*. Served with rice and vegetables, and a salad my wife made. Salmon was really good even though my internal temperature was a little high this time.

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Looks mighty tasty. I used to catch so many land locked salmon and then 911 came and now you can't get anywhere near the dam, where the salmon are. I've got to come up with a new method so I can smoke some salmon.

Great cook!
 
if you like salmon - try basting it with a honey/mustard mix before cooking - it comes out beautiful
also - if you skin red peppers in your chimney starter and then lay the cooked pepper on top of the salmon plus a few sprinkles of crushed grilled pancetta - it could look like this...



as for portioning whilst UNcooked - it's so much easier/tidier to do then when it is cooked....

like this...

 
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