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!
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!
