- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cooking salmon on a BGE
Posted on 5/30/13 at 3:05 pm to Gris Gris
Posted on 5/30/13 at 3:05 pm to Gris Gris
Gris,
What temp do you cook it at? Below 300 degrees?
I've never done salmon on a plank at a temp lower than 325. Usually, it's in the 350 degree range. I want the plank to burn to impart some smokiness to the fish.
What temp do you cook it at? Below 300 degrees?
I've never done salmon on a plank at a temp lower than 325. Usually, it's in the 350 degree range. I want the plank to burn to impart some smokiness to the fish.
2
Posted on 5/30/13 at 3:46 pm to Jax-Tiger
quote:
What temp do you cook it at? Below 300 degrees?
I agree with Gris Gris that low is slow is the way to go. But yea, you want the cedar plant to smoke a bit. You can put the plank in early and let it start smoking and then get the temp down to 250 or so then put salmon on the plank. But it may be difficult working with charcoal. You can also drop a few small pieces of cedar onto the charcoal to get the smoke flavor....which defeats the purpose of the cedar plank. So, I would shoot for 350 so the plank smokes. Just watch the salmon carefully. Another clue the salmon is done is when you see white "goo" starting to ooze out. This is a blood protein called albumen. Now....it really only is apparent when cooking Pacific Northwest Salmon (Coho, Copper river, King, Sockeye,etc.). Personally, I don't care for Atlantic Salmon....or its not as tasty as PNW Salmon.
Posted on 5/30/13 at 4:00 pm to Jax-Tiger
Zappas' technique sounds good. I do it on about 250 or so in the oven. Doesn't take long so when I say "slow", it's slower than at a higher temp, but not more than about 15-20 minutes or so depending on thickness. I look for the white oozing also. If you can do it low and get that cedar smoke flavor at the same time, you'll have a dynamite piece of salmon. Some folks miss the sear. I've thought about a very quick high heat sear on a thick piece and then hitting the oven with it, but I haven't done it yet. I've been very pleased with the way I do it. I didn't much care for salmon until I had it this way.
Google slow cooked salmon and you'll find some articles and recipes on that. See what you think. I'm talking buttery wonderful texture. Melt in your mouth.
Google slow cooked salmon and you'll find some articles and recipes on that. See what you think. I'm talking buttery wonderful texture. Melt in your mouth.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News