planked salmon!

Discussion in 'Fish' started by silentstorms, Aug 12, 2013.

  1. OK I did my first planked salmon smoke today and I have to say WOW it was amazing! This is how I did it.

    1). Garlic salt 1 teaspoon

    2). Pepper 1/2 teaspoon

    3).olive oil

    Process of preperationgoes as follows:

    Take cedar plank and soak in a mix of spiced rum and water for 5 hours

    At the 4 hour mark pull out the salmon that have been sliced into 4-6 oz. portions.

    Take your olive oil and lightly coat the salmon 

    Next mix all of the your spices in a small sauce bowl or small container and shake up well

    Then coat the flesh side of the salmon. 

    At this point i like to take about half a lemon and lightlysqueeze the lemon over the salmon

    At this point i start the chimny with 8-10 pieces of charcoal and the rest pecan wood chunks and get the smoker up to temperature

    While the smoker chamber is getting up to temp i take the ceader plank out of the soak and set in fire box grill grate till it lightly chars 

    After it starts to smolder a bit i bring out the salmon and transfer the plank to the smoke chamber and set salmon on top. 

    Bring salmon to internal temp of 140-145°f

    As this was going on i also threw in some asparagus

    My wife at the same tims startes some home made cream corn

    After it reaches temp pull out and allow to rest for a few minuits

    Transfer from plank to plate and enjoy!

    Not only is this a delicious meal it is very healthy and delicious.

    If you want a sweeter flavor you can also glaze it lightly with a small bit of honey.

    Thanks all for reading and let me know if you try and what you think!
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    This sounds great....but visuals help here.  [​IMG]

    I wanna see!

  3. webowabo

    webowabo Master of the Pit

    I wanna see too! *sniff* *sniff*

    :) BUt it does good :)
  4. Lol yea I will have to get a picture of the leftovers. 
  5. Here we go pics as promiced keep in mind that it has been in the fridge for a bit and the oils and fat has deposited on top. This is great because it will keep the salmon moist durring warm up.
  6. eats

    eats Newbie

    Storms, couple of questions for you:
    A). What type of salmon were you using and was it fresh or "store fresh"?
    B). I always cook by IT but can you give an idea as to overall cook time in the smoker?
    C). Can you describe your cedar planks? I've seen thick, thick, thick ones and then I've seen some skinny ones like an 1/8 - 1/4 inch what worked for you?

    Many thanks!

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