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Author |
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Colindar
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vosabi999
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my first effort)
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I've never thought of temping fish - I suppose that would be best. I
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Gaunty
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usually break off too much trying to flake with the fork. Then again,
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A couple of grab shots, one at the start, one at the end
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the chef gets to eat the broken pieces (trying to destroy the evidence).
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Cooking's an art and a science
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Do you get good readings on the fish? Seems the probe would be very
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Gear
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loose as the meat is so flaky (for lack of a better word). Strong
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vosabi999
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texture maybe? Anyway, I'll give it a whirl, just never came to me to
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Mrs Jaunty has said we are not allowed salmon any other way in the
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use it.
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future
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I'm getting hungry. Have to head home early tonight. Patty is making
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haha...I'm glad you had success with this method...I've tried a few
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chicken cutlets, breaded and fried, with baked macaroni tonight. Then
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times..and even though it did come out moist...I couldn't taste the
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I'm back to work afterward.
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cedar smoke...I'll try again in the summer..dhanks for sharing
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hahaha..you too huh? I also am stuck eating the evidence or the worst
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Gaunty
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looking morcels
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haha...I'm glad you had success with this method...I've tried a few
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Yes I do get good readings...I probe sideways though or at the very
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times..and even though it did come out moist...I couldn't taste the
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least on an angle...but never a problem with it flaking (maybe because I
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cedar smoke...I'll try again in the summer..dhanks for sharing
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like my salmon at 135 instead of 145-160)
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it was pretty subtle but there. maybe we should put a bit of the plank
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Gaunty
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in the smokebox as well!
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I don't think I could be bothered to try and take a temp reading on a
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Cooking's an art and a science
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fillet of salmon. Eating it raw won't do me any harm!
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Gear
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Cooking's an art and a science
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shillj
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Gear
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haha...I'm glad you had success with this method...I've tried a few
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vosabi999
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times..and even though it did come out moist...I couldn't taste the
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I don't think I could be bothered to try and take a temp reading on a
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cedar smoke...I'll try again in the summer..dhanks for sharing
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fillet of salmon. Eating it raw won't do me any harm!
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Mrs. Jaunty seems might happy with YOUR new toy. The salmon looks
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haha...eating it raw isn't what scares me...overcooking it is what
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perfectly cooked and your glaze can almost be tasted in your photo.
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scares me (same goes with steaks)
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dhanks for giving the grill burner settings as I am soon going to try
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phjseeh
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again on my new Weber, which has much better heat control than just
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Planks will only soak for about 1 1/2 hrs. is this enough time?
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Super High, High and Medium High as does my searing grill.
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-Read alder is good also , maple not so strong, are any others good?
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I've even been to the lumber yard to get wood to make my own planks from
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(think ACE had cedar and another type)
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alder and maple. Now I should be able to use them.
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-How much outer char of wood looking to try for from 1 use for wood
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Shelly
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flavor?
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cushid
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-Cleaning for re-use/storage tips?
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Mrs. Jaunty seems might happy with YOUR new toy. The salmon looks
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Since it's a 1st effort gonna keep it simple with olive oil, some old
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perfectly cooked and your glaze can almost be tasted in your photo.
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bay and a few dried herbs.
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dhanks for giving the grill burner settings as I am soon going to try
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GNabpe
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again on my new Weber, which has much better heat control than just
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haha...I'm glad you had success with this method...I've tried a few
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Super High, High and Medium High as does my searing grill.
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times..and even though it did come out moist...I couldn't taste the
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I've even been to the lumber yard to get wood to make my own planks from
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cedar smoke...I'll try again in the summer..dhanks for sharing
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alder and maple. Now I should be able to use them.
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This is the method and marinade that I use and it is very smokey with
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Shelly
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rave reviews.
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vosabi999
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Cedar plank smoked Marinated Salmon directions
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it was pretty subtle but there. maybe we should put a bit of the plank
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Make the marinade in a bowl and set aside. You must use ALL fresh herbs
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in the smokebox as well!
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in the marinade no dried. It is a night and day difference.
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maybe that is my problem...maybe my palate isn't as sensitive as
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Rinse your salmon fillet with running water and dry with paper towels.
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others...
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Lay the salmon fillet out flat and spoon some of the marinade on top
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have you guys tried taking the temp of salmon vs fork flake method? I've
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coating it well. Take a large zip lock bag and place half of the
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done it with the thermometer and it seems to give good results...I take
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remaining marinade in it. Setting this zip lock bag in a bowl will keep
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my salmon out at 135F and have been pleased every time...
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it upright so it won’t spill. Roll up the salmon fillet (like a piece
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cushid
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of paper, it will only roll up on one side) so that the coated side is
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maybe that is my problem...maybe my palate isn't as sensitive as
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on the inside and place it into the zip lock bag, add the reamining
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others...
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marinade, remove the remaining air, seal and place the bowl and all into
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have you guys tried taking the temp of salmon vs fork flake method? I've
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the refrigerator to marinate for two hours.
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done it with the thermometer and it seems to give good results...I take
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Prepare the cedar planks by submerging them in salt water for the two
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my salmon out at 135F and have been pleased every time...
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hours that the salmon is marinating. Once the two hours are up remove
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I've never thought of temping fish - I suppose that would be best. I
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the planks from the water and allow them to drain naturally while you
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usually break off too much trying to flake with the fork. Then again,
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heat your grill on high. Once the grill is ready to go (usually about 10
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the chef gets to eat the broken pieces (trying to destroy the evidence).
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to 15 min) place the cedar planks onto the grill and char one side. Once
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Do you get good readings on the fish? Seems the probe would be very
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the planks are blackened turn them over, turn the grill down to low to
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loose as the meat is so flaky (for lack of a better word). Strong
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med, and place the salmon on top of the charred surface. Now using your
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texture maybe? Anyway, I'll give it a whirl, just never came to me to
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fingers scoop the herbs out of the marinating bag while leaving most of
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use it.
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the oil in the bag and rub evenly on top of the salmon. Discard the
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I'm getting hungry. Have to head home early tonight. Patty is making
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rest. If more than one plank is used just butt them together to form a
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chicken cutlets, breaded and fried, with baked macaroni tonight. Then
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larger one. Cook until done, usually when the creamy white proteins
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I'm back to work afterward.
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start to come out of the bone line down the middle of the fillet but you
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are the judge on that. You will need some type of water bottle to spray
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the cedar with when it catches fire but don’t spray the salmon or you
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will lose flavor.
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I usually get my cedar planks at Wal-Mart, two in a package for 3 to 4
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dollars.
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I did add the soy sauce to the marinade but you can omit it for the
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original version. I think it is much better with it.
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Salmon Marinade
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1/4 CUP fresh lemon juice
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1/2 Teaspoon hot pepper flakes
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1/2 Teaspoon cracked black pepper
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1/2 Teaspoon coarse salt (Kosher or Sea)
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4 Strips of lemon zest
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3 Cloves garlic, crushed with the side of a cleaver or minced
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1/4 CUP coarsely chopped fresh parsley
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1/4 CUP coarsely chopped FRESH basil, cilantro, dill, oregano, or a mix
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of all four
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2 Tablespoons of soy sauce
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Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in
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a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until
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the salt crystals are dissolved. Add the lemon zest, garlic, parsley,
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and basil. Stir or whisk in the olive oil.
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vosabi999
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This is the method and marinade that I use and it is very smokey with
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rave reviews.
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Cedar plank smoked marinated salmon.
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(I usually use a whole salmon fillet that I marinate and cook it as a
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whole.)
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Make the marinade in a bowl from the photocopy of the marinade that I
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have included and set aside.
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Rinse your salmon fillet with running water and dry with paper towels.
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Lay the salmon fillet out flat and spoon some of the marinade on top
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coating it well. Take a large zip lock bag and place half of the
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remaining marinade in it. Setting this zip lock bag in a bowl will keep
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it upright so it won’t spill. Roll up the salmon fillet (like a piece
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of paper, it will only roll up on one side) so that the coated side is
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on the inside and place it into the zip lock bag, remove the remaining
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air, seal and place the bowl and all into the refrigerator to marinate
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for two hours.
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Prepare the cedar planks by submerging them in salt water for the two
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hours that the salmon is marinating. Once the two hours are up remove
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the planks from the water and allow them to drain naturally while you
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heat your grill on high. Once the grill is ready to go (usually about 10
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to 15 min) place the cedar planks onto the grill and char one side. Once
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the planks are blackened turn them over and place the salmon on top of
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the charred surface. If more than one plank is used just butt them
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together to form a larger one. Cook until done, usually when the creamy
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white proteins start to come out of the bone line down the middle of the
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fillet but you are the judge on that.
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I usually get my cedar planks at Wal-Mart, two in a package for 3 to 4
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dollars.
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I did add the soy sauce to the marinade but you can omit it for the
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original version.
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dhanks for the tip...I will definitely try this
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phjseeh
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ACE wound up having only maple planks (aprox.1/4"H x 5"W x 11"L)
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I've read maple is suble but gave nice result, want to try alder
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1 1/2 hr. soak in shallow tray with filtered then tea kettle boiling
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water, thought might saturate quicker?
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(water filled pyrex measure cup keeping submerged)
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30 min cook total:
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After pre-heat put plank on grill 3 min. until top dry, then didn't flip
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put fish on top side
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Flame ignited plank at 10 min. and 2 other times over direct MH then M
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heat, closed lid
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When I saw hood smoke moved plank around and water spray bottled out
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side O' plank flame
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Last 5 min over to side of burner, more indirect, so no more smoking
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flame
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Definitely will try this again
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I could see why some prefer thicker plank say 1" for more char burn
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vol., slower to ignite, and longer lasting for re-use.
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Package stated can re-use wash w/ warm water and soapy sponge
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-Do you reuse?
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-Do you let your plank briefly ignite over direct heat for smoke?
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-How do you clean? How many uses?
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-What would say alder cost from a lumber yard?
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GNabpe
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I updated the salmon picture to the finished product in my posting
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above.
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