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Started By
Message
Salmon - with pics
Posted on 5/10/14 at 9:41 pm
Posted on 5/10/14 at 9:41 pm
I start with some fresh wild caught King salmon filets from my local grocer.
I soaked some maple planks in water for an hour.
Nice looking filets.
I rubbed some fresh garlic and ginger on the salmon filets.
I sprinkled some soy sauce and a little brown sugar on top and let sit for 20 minutes.
Nice color on those filets! Onto the grill.
Ready to pull. The maple planks were a nice change of pace compared to the cedar planks. I think I prefer the cedar, but this salmon came out great.
I soaked some maple planks in water for an hour.
Nice looking filets.
I rubbed some fresh garlic and ginger on the salmon filets.
I sprinkled some soy sauce and a little brown sugar on top and let sit for 20 minutes.
Nice color on those filets! Onto the grill.
Ready to pull. The maple planks were a nice change of pace compared to the cedar planks. I think I prefer the cedar, but this salmon came out great.
8
Posted on 5/10/14 at 9:44 pm to Jax-Tiger
Nice! Would eat
Posted on 5/10/14 at 9:45 pm to Jax-Tiger
Raw salmon fillets look nice. Cooked pic looks great also.
I usually do the cedar plank and love the way it comes out. Have not tried maple planks before. Does it smoke as much as much as the cedar?
I usually do the cedar plank and love the way it comes out. Have not tried maple planks before. Does it smoke as much as much as the cedar?
This post was edited on 5/10/14 at 9:46 pm
Posted on 5/10/14 at 9:46 pm to Jax-Tiger
Looks great. 
Posted on 5/10/14 at 9:46 pm to Jax-Tiger
Posted on 5/10/14 at 9:50 pm to JasonL79
quote:
Does it smoke as much as much as the cedar?
No. But the smoke does give a little maple flavor. But the overall smoke is muted compared to cedar. I think salmon has enough richness and flavor to really stand up to the smoke.
ETA: Wild caught salmon was $14.99/lb. Wild Sockeye was $9.99/lb. To me, it was a no brainer to get the more expensive cut.
This post was edited on 5/10/14 at 9:52 pm
Posted on 5/10/14 at 9:55 pm to Jax-Tiger
quote:
Salmon - with pics
Thought this was gonna be a profile of Salmon the poster.
This post was edited on 5/10/14 at 9:56 pm
Posted on 5/10/14 at 9:59 pm to Jax-Tiger
quote:
I think salmon has enough richness and flavor to really stand up to the smoke.
I agree.
I prefer wild caught myself.
Posted on 5/10/14 at 10:01 pm to urinetrouble
quote:
Thought this was gonna be a profile of Salmon the poster.
All I knows about that dude is that he drinks a lot of beer that cannot be found in Shreveport...
This post was edited on 5/10/14 at 10:02 pm
Posted on 5/10/14 at 10:13 pm to Jax-Tiger
quote:
Wild caught salmon was $14.99/lb. Wild Sockeye was $9.99/lb. To me, it was a no brainer to get the more expensive cut.
I actually prefer Sockeye over King. Both are heart healthy
Posted on 5/10/14 at 10:24 pm to Jax-Tiger
Very nice!
Posted on 5/10/14 at 10:35 pm to Jax-Tiger
Damnit I guess I'm cooking some salmon on the grill soon
Cook time?
Hot fire?
Cook time?
Hot fire?
Posted on 5/10/14 at 10:36 pm to Jones
Cook Time - If wild caught, I cook until the fat is seeping out. I cook over indirect medium heat - probably 10-15 minutes.
ETA: I always try to make sure the filets look nice and fresh.
ETA: I always try to make sure the filets look nice and fresh.
This post was edited on 5/10/14 at 10:40 pm
Posted on 5/10/14 at 10:40 pm to Jax-Tiger
On your heart healthy grind!
Jax, that looks incredibly tasty. I'm a big fan of side-by-sides, so I'd love to do cedar with maple bite-for-bite to really experience the nuance in the flavor. I'm sure it was a solid dinner.
Jax, that looks incredibly tasty. I'm a big fan of side-by-sides, so I'd love to do cedar with maple bite-for-bite to really experience the nuance in the flavor. I'm sure it was a solid dinner.
Posted on 5/10/14 at 10:48 pm to Jones
quote:
Cook time?
Hot fire?
Low temp....I go 250 or so. To know when its done, take a knife and separate the fish at one of the natural "slab" seams in the fish meat....Salmon has natural "slabs" where the meat easily separates......... if its red down in there its not done. When it turns pink, bingo.
Posted on 5/11/14 at 12:13 am to Zappas Stache
Slow and low produces a terrific outcome.
Posted on 5/11/14 at 12:17 am to Jax-Tiger
Maple wood. Great touch.
I've never had salmon. I'm not a big fish eater but I've heard it's great.
What's it taste like? I love catfish, bass, specks, flounder, grouper, tuna steaks..... anything like any of those?
I think it's the color that turns me off.
I've never had salmon. I'm not a big fish eater but I've heard it's great.
What's it taste like? I love catfish, bass, specks, flounder, grouper, tuna steaks..... anything like any of those?
I think it's the color that turns me off.
Posted on 5/11/14 at 12:31 am to la_birdman
quote:
What's it taste like? I love catfish, bass, specks, flounder, grouper, tuna steaks..... anything like any of those?
Nope. Not like any of those. Salmon is a richer, fattier fish than any of those other fish. I don't know how to describe it to you. I think you'll have to try it yourself.
Smoked salmon is one of my favorite snacks in this world...
Posted on 5/11/14 at 12:37 am to Jax-Tiger
Garlic, ginger, soy sauce and brown sugar? Dear god. I would destroy those. Major props, looks superb.
Posted on 5/11/14 at 12:38 am to la_birdman
quote:
never had salmon.
Wow.....
quote:
What's it taste like? I love catfish, bass, specks, flounder, grouper, tuna steaks..... anything like any of those?
Closer to tuna in that it has a sweetness. But it is it's own flavor. And Pacific Northwest salmon is different...better IMO...that Atlantic salmon. It is my favorite fish.
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