Salmon

[Pop_Rivit]

I was out of cedar, so I substituted some oak for our cedar plank salmon tonight. It was a slightly different taste, but none the less outstanding. I will need to pick up some more cedar planks, but the oak is a nice substitution.

If you've never tried cedar plank salmon it's very easy. Get an inexpensive untreated cedar plank, soak it in water for a couple hours before dinner (make sure it's submerged), put it in a 350 oven for 15 minutes to make sure it's sterile and rub some olive oil on the salmon side of it so the salmon won't stick.

The salmon couldn't be easier-just some seasoning, herbs and lemon on top. Place on the cedar planks and into the oven at 350 for 30 minutes (or on the grill until done). The cedar imparts a slightly woody flavor without actually smoking the salmon. With a serving of brown rice (or side of your choice) it's a great, filling, healthy meal with an incredible amount of flavor.

 

[volk06]

Looks delicious. Looks like farm raised salmon though? The grocery store had some wild caught salmon on sale a few weeks ago and wow was it delicious. Such a darker red than the farm raised.

 

[Trav]

Hey Pop Rivit was this you getting that salmon?

 

[Chris Meutsch]

Cedar plank anything is usually good. With salmon, we do the Irish/Scottish organic option, and use dill weed, some butter and salt/pepper for 1/2 hour at lowish heat. Always great.

 

[Drew99GT]

Originally Posted By: volk06
Looks delicious. Looks like farm raised salmon though?


Honestly, with Fukushima contaminating the Pacific, I only buy farm raised Atlantic Salmon. Might be overkill, but I'll give it a couple years before I buy pacific seafood again.

 

[96Cherokee]

Look's good. Just remember that, "Cedar plank cooking is always done on Western Red Cedar boards. Eastern cedar is not safe to cook on, it can contain toxic resins!" So going to the local lumber yard and buying cedar can be dangerous.

I buy my grilling planks at the grocery store knowing they are safe. Tonight I cooked planked salmon on my Weber kettle and it was really good!

Soak the plank in water for a few hours, dry with paper towel, apply olive oil to the cooking side, sprinkle on Kosher Salt, preheat board for about 5 minutes, then add Salmon skin side down on board for about 15-20 minutes until internal temp of 140*

Wife likes the skin to eat so after the cook I pulled skin off and put it on the grill alone to make it crispy.

Just know what Cedar you are using(reason I buy it in the grocery store) don't want anyone to get sick or die eating this!

 

[expat]

Knowing what I know, I too eat more farmed Atlantic's than wild cought Pacific Salmon.

Pacific is great, and leaner, but I would not eat too much of it.

 

[oilboy123]

I don't think the Pacific salmon has any contamination from the Japan quake. Never tried the cedar plank, and to think I've gone commercial fishing with my brother for salmon 5 times in Bristol Bay.
I've tried baked, broiled, smoked many different ways. I will have to try the plank method sometime.

My brother should be back from Alaska at some point. He had a hard year getting his face bashed in from some maniac up there for no reason. He had surgery with a plate put in.

 

[demarpaint]

Originally Posted By: Trav
Hey Pop Rivit was this you getting that salmon?


LOL He showed that bear.

 

[Vikas]

Originally Posted By: Pop_Rivit
I

How did our resident "Cilantro Lover" missed this one??

 

[chiks]

No Way....

Looks awesome.

Lemon + Cilantro + Rice + Fish = Killer Recipe!

 

[Errtt]

Interesting - I've never tried salmon on a plank.
But I did toss 8 salmon fillet's in the smoker just this last Saturday & mmmmmm-goood.