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Cedar Plank Salmon

I just love fresh salmon on the grill. The other day I picked up these cedar smoking planks and thought I'd give them a try.

If you are going to use cedar planks, make sure you buy filets that will fit on them - the planks I had were square and about 7 inches on a side.

Also, the directions will say to soak the planks for at least one hour - I'm going to experiment with this more, because I bet you could go without soaking these on an indirect setup below 400 degrees dome and not be in danger of catching them on fire. For this cook, I soaked them for about 1.5 hours and didn't get quite enough smoke off them for my taste (following my theory that a soaked piece of wood will evolve water vapor before it gives off the aromatic volatile organic compounds).


Here they are on the Egg after about half hour, the amount of time it took at 375 dome for these to be cooked to 135 in the center. Please don't cook your salmon above 135 - remember, it will continue to cook when you take it off the Egg and 137 or so is probably the ideal temperature for perfect doneness and moistness.


Incidentally, I seasoned these with a spread of dijon mustard and olive oil and then a sprinkling of kosher salt, crushed black pepper, and turbinado sugar. Squeeze a lemon over the filets after plating.


I served some homemade dill sauce on the side for dipping. I wish I had a picture of one of these babies cut open - this was the most delicious salmon I've done so far. I'll probably use the planks again but not soak them.

Try this cook. It's easy and SO flavorful!

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