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Message
Cooking salmon on a BGE
Posted on 5/30/13 at 1:29 pm
Posted on 5/30/13 at 1:29 pm
I am not a seafood person at all and my experience cooking it is shrimps on a skewer.
Having my dad over this weekend for dinner and my wife wants us to cook out for it and recommended we use cedar planks that came with my BGE to cook salmon.
Any words of wisdom on how to do this successfully? I know I can google it or go on naked whiz but wanted to hear what you guys thought.
Having my dad over this weekend for dinner and my wife wants us to cook out for it and recommended we use cedar planks that came with my BGE to cook salmon.
Any words of wisdom on how to do this successfully? I know I can google it or go on naked whiz but wanted to hear what you guys thought.
5
Posted on 5/30/13 at 1:35 pm to flyAU
I remember when I first got my BGE and researching different recipes, they say Alder is the wood to use for seafood. Beyond that, I have nothing. Never done any seafood on my BGE.
Posted on 5/30/13 at 1:37 pm to flyAU
Easy to do. You want to make sure that you cook at a hot enough temp (at least medium) to get a char on the plank. DO NOT OVERCOOK. I repeat. DO NOT OVERCOOK.
ETA: I love it with soy, ginger, garlic, onion - when I do it on the plank. I've been criticized for that, but NEVER by someone who has actually tried it.
ETA: I love it with soy, ginger, garlic, onion - when I do it on the plank. I've been criticized for that, but NEVER by someone who has actually tried it.
This post was edited on 5/30/13 at 1:39 pm
Posted on 5/30/13 at 1:40 pm to flyAU
Posted on 5/30/13 at 1:40 pm to Marlo Stanfield
Soak your cedar plank for 4 hours or so. Marinate salmon in a 1/2 OJ, 1/4 soy, 1/8 olive oil, 1/16 red wine or bourbon, 1/16 honey solution for 3-4 hours (I'm never that exact when mixing the marinade...its heavy on the OJ) sprinkle a little sea salt on the salmon before grilling. Do not overcook the salmon. If you take a fork and part the meat, it will be red when you start. About 15 minutes in, check it again. When its pink its done. Under done salmon is way better than over done. Cook some asparagus too. Good luck!
Posted on 5/30/13 at 1:53 pm to Zappas Stache
I like it basted liberally with an herbed butter--try using fresh dill and a little maple syrup along with the butter.
Posted on 5/30/13 at 2:10 pm to flyAU
I'm a low and slow fan when it comes to cooking salmon. It's moist and buttery that way. I haven't done it on the BGE, but in the oven it's divine.
Posted on 5/30/13 at 2:10 pm to hungryone
sprinkle a lil brown sugar, salt, pepper, rosemary and lil olive oil...
undercook it!
undercook it!
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.
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 3:49 pm to flyAU
I cook cedar planked salmon on my BGE about once a week.
Heat grill to 400 dome temp and place cedar planks on grate directly over fire. as soon as they start to smoke I'll put the Salmon on and cook to 145 internal. perfect every time.
Heat grill to 400 dome temp and place cedar planks on grate directly over fire. as soon as they start to smoke I'll put the Salmon on and cook to 145 internal. perfect every time.
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.
Posted on 5/30/13 at 4:28 pm to Gris Gris
Seems if you put a soaked cedar plank on the BGE over a fire it would eventually smoke even at 200-250? Am I wrong?
I have not tried it either, but plan on it soon.
I have not tried it either, but plan on it soon.
Posted on 5/30/13 at 4:43 pm to Aubie Spr96
I haven't tried one on low, so I don't know if it will smoke eventually. I would think it would or put some cedar on the coals for the smoke.
Posted on 5/30/13 at 5:05 pm to Zappas Stache
quote:
Another clue the salmon is done is when you see white "goo" starting to ooze out.
The "goo" is oozin'.
Posted on 5/30/13 at 5:23 pm to Jax-Tiger
quote:
The "goo" is oozin'.
I'm hongry!!!
For the cedar planks, I buy a 6' section of cedar fencing at home depot for $3 and cut it into sections.
Posted on 5/30/13 at 8:32 pm to Zappas Stache
quote:
I buy a 6' section of cedar fencing at home depot for $3 and cut it into sections.
Always worried I'd pick up treated wood.
Posted on 5/30/13 at 11:10 pm to Aubie Spr96
quote:
Always worried I'd pick up treated wood.
yea, they don't treat cedar. There is no reason to treat it.
Posted on 6/2/13 at 10:30 am to Jax-Tiger
ahhh I was wondering what that even meant. Thanks for the picture. Scared as hell that I don't know how to know when this is done. Going to throw the planks in water in a couple hours. I hope to god it works out.
Have frozen turkey burgers to throw on if it doesnt...
Have frozen turkey burgers to throw on if it doesnt...
Posted on 6/2/13 at 11:17 am to flyAU
Rub with a lil olive oil, salt pepper & garlic powder, then top with tarragon flakes.
Grill over the fire (350 ish) till it flakes, don't overcook, the "goo" is a sign it is done.
If you wish, spritz with some fresh lemon on the plate and/or place each serving on top of a pat of butter.
One of my family's favorites!
Grill over the fire (350 ish) till it flakes, don't overcook, the "goo" is a sign it is done.
If you wish, spritz with some fresh lemon on the plate and/or place each serving on top of a pat of butter.
One of my family's favorites!
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