- 1 cedar plank
- 3 salmon fillets (optional)
Directions:
1) Soak plank in hot water for at least 4 hours (as directed on package).
2) Put one side of BBQ on high, and other side on medium (as directed on package).
3) Put salmon on plank (to taste).
4) Place plank over medium heat (as directed on package).
5) Close lid (as directed on package).
6) Cook for 25-40 minutes, until tip of knife inserted into salmon is hot (as directed on package).
7) After 8-10 minutes, notice plumes of smoke emanating from BBQ.
8) Open lid to discover plank on fire.
9) Ensure that guests witness the cooking process. You culinary skills will inspire them with confidence.
10) Turn off gas.
11) Spray plank with water until flames dissipate.
12) Let plank cool in pyrex dish.
13) Remove salmon from plank and place on top rack.
14) Cook salmon until done.
4 comments:
I guess we won't be using that one again ;)
My guess is you weren't being attentive to the plank catching fire and putting it out immediately? I found the following info in a similar recipe:
"G. While filets are cooking peek under lid occasionally to be sure planks have not caught on fire.
H. If planks start to flame, put flames out with a squirt bottle of water and reduce heat if necessary to avoid flare-ups. "
As one who has successfully grilled salmon on cedar, perhaps I can add some tweaks to the crazy instructions given by the package to reduce the carbonization of the plank.
1. You don't need the off burner on high. You can put it on low or even off. Salmon is best cooked at a medium or low heat (unlike steak)
2. The on burner should be at medium as per the directions - but perhaps your medium was too hot. You need to get a small BBQ :)
3. Put the plank on the medium burner for about 5 minutes before you put the salmon on it. I throw a pinch of salt on the plank at that time - I don't know why.
4. Make sure the salmon is dry dry. Use a paper towel or tea towel to try off the salmon.
5. The plank shouldn't catch on fire but it will char. There should be lots and lots of smoke emanating from the BBQ. If there isn't, your heat is too high.
Thanks it. I've had my far share of misadventures with plank smoked salmon, but when it turns out right it is very very good.
Thank you for the tips. As it were, the salmon turned out very well, and had a delictable pairing with the lemon dill sauce that Carolyn made.
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