Lately I’ve been starting salmon at 225 (charcoal/wood) and boosting to 325 halfway through. Makes a big difference on the surface. Pretty much stumbled on this by setting the cooker too high once. Almost matches the prescription here.
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Oh, my that looks good. Thanks for sharing! I have loin chops smoking at the moment, so tonight's supper is well in hand, but you've got me thinking about thawing some of those Lake Michigan lake trout fillets I have stashed in the freezer and getting them marinaded and on the grill. They're not the same as salmon, but still awful tasty. Your method would be awesome on these trout.
I recently discovered just how much I love salmon, probably less than a year ago. I was turned on to it by a friend who is a member of this place: https://sitkasalmonshares.com. Anyone know anything about them and if so, is it any better than the salmon I can get at the local grocery store?
I don’t know anything about them but Alaskan salmon is outstanding. Not sure what you get from your grocery store, but stay away from farmed or Atlantic salmon. Fresh Alaskan salmon is the best, not sure if you can get that in the Midwest.
Most of the salmon you’re getting in the grocery store is farm raised. They’re good to very good but not as good as Copper River salmon from Alaska. If you can afford it, try some it’s spectacular. It’s like Wagyu versus choice.
We get fresh copper river salmon here in the grocery store early summer each year. It’s always the first fresh salmon of the year. The price changes each year but it’s usually around $40/# at first, then drops to around $20/# before it’s gone. I usually get some once the price drops. Fresh copper river sockeye is fantastic and I think it’s worth splurging on once a year!
So I'm planning on doing salmon on cedar planks tonight. I was gifted the planks a month ago so I'm ready to put them to use. I have no time for marinating tonight when I get home so I'm looking for an alternative recipe to marinating first. I'll only have a couple of hours at best to get these guys on the plate. I can cook them on the gasser, the kettle and SnS or the WSM. Any suggestions would be greatly appreciated. I have a feeling Troutman is the resident expert. No pressure Troutman . The last time i used planks was way before AR discovery and I was DUUUMMMB! Oh, and I think the packaging says to soak first. Whatever. Happy Friday all!
Thanks for the props Willard but I'm hardly an expert at anything, just ask my wife !!!
Marinating times can vary. If you have an hour or two, just follow my recipe. I've done it by just adding an olive oil-lemon juice binder, and seasoning with no marinating, comes out great as well. And yes, soak your plank then smoke on !!! Let us see the results.
Thanks. Maybe I can get my wife to wait until tomorrow. As a Florida Boy you'd think I'm supposed to be good at cooking fish. Nope! I blew it with the grouper last weekend. Overcooked it and oversalted. Did it in the CI skillet. I was too full of myself and far to knowledgeable to check in here first. Expert to me. I'll talk to your wife. As always, THANKS.
Unfortunately I am allergic to fish - it is strange, I am allergic to regular fish, but I can eat shellfish. My wife loves fish though - I can probably pick up some points by doing this.
Last edited by klflowers; June 28, 2019, 12:47 PM.
Willard, I have tried a couple of times over the years, and the consequences are pretty severe. I love me some shellfish though, and I can eat tuna in limited amounts.
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As I mention in the OP, I do as well, been using cedar for years. Just recently found various other types, in this case alder, so I'm trying to see if I notice a difference. Cedar is still the best. Been looking for apple, that might give it a run for the money.
Sorry, only saw the alder part, did a re-read, get where your going now.
Don't have the biggest fish fans in this house also unless its a fillet o fish so I gave up.
. The last time i used planks was way before AR discovery and I was DUUUMMMB! Oh, and I think the packaging says to soak first. Whatever. Happy Friday all!
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