Over the weekend I got some salmon at Central Market while in Ft. Worth. I'd like to cook it on my BGE tonight. Any tips on temperatures and techniques to making it taste great?

I'm a novice when it comes to cooking fish any way except frying.

I really like Alton Brown's recipe for a good change of pace. This is more of a candied salmon or salmon jerky, but I'e had people who dont even like fish that loved this.

Also I'd recommend using Alder or fruit woods instead of cedar, as well as alder chunks or chips
http://www.foodnetwork.com/recipes/alton-brown/smoked-salmon-recipe/index.html



[This message has been edited by youandwhosearmy (edited 7/17/2012 9:28a).]

Here's a pic of one I smoked last summer:

Looks good. Details?

Its in the recipe in the link I posted in the first reply, basically a salt/sugar brine for 24 hours, rinse, dry, and smoke on an alder plank.

I usually use coho (silver), but I don't think it would matter if use another kind.

easttex-- cooking on cedar plank is a quick grill method for cooking salmon and it's outstanding. I don't usually break out my kamodo for this since it cooks so quickly. I use my gas or little weber.

Did this last Friday and 4 adults mentioned it was the best they ever had. Used wild atlantic that was on sale at Tom Thumb.

Soak cedar planks in salted water for at least 15 minutes. I put them in the sink.

For the salmon, coat with GOOD olive oil, salt, a little pepper, I also added a dash of Old Bay. Do not trim the skin, but make sure it gets olive oil on it.

On a medium, to medium hot grill (I use gas because the planks are providing the smoke flavor) put the plank on 3-5 minutes before the fish. You'll see them start to get hot and smoky.

Put the salmon on top of the hot planks and cook 7-10 minutes to desired done-ness. I like medium rare to medium. A little pink in the middle.

Let it rest a minute or two and serve.

What temp would you think I should cook them on?

Since this is a quick grill i did not pay attention to temp sorry.

For a gas/weber type grill you need a med to med hot grill. Too hot and the plank will burn and you'll get too much of a burnt flavor. Too low and you won't get much plank smoke and it will take too long...depending on height above the coals of course.

For a kamodo/BGE type grill I would guess that's somewhere in the 3-400 range. Not the blazing hot 600-700 used to sear a steak real quick and not the 200-250 for smoking. Whatever makes the planks smoke and almost burn.

A little burning of the planks around the edges was actually favorable. The edges of salmon that were close to the edge of the planks got a little charred when the planks caught on fire briefly. Those were some of the best parts according my people.

Thanks for the tips. After watching a few youtube videos here is my plan...

- put olive oil on fish
- pour seasoning/rub on fish
- set grill to 375-400
- Cook for 15-20 or until white fat starts to rise

My fish still has the skin on one side. Do you just scrape off the meat from the skin when eating?

Eat the skin if it doesn't have scales.

Soak the cedar plank in water for 30 mins or so before cooking.

Before adding the fish throw the planks on the hot grill for about 5 mins to dry one side out then flip it and put the fish on the dry/slightly charred side.