The Texas BBQ Forum

Has anyone out there ever cook a cedar plank salmon fillet. I'm about to light the smoker for some chicken thighs and I was wondering if I could put it in the smoker or does it deserve to be put in the grill at a higher temperature. I sure could use some advice I definitely don't want to mess this up.

Calling the PNW, come in Wild Bill

I've done about 3 or 4 like this.

I soak the plank 45 minutes, put salmon on and hit with sliced lemons, salt and Pepper and do over 325-350 grill temp for 12-15 minutes a #..
Usually, it's directly over the coals, but at least 8-10" above coals.

I've done Maple syrup and brown sugar/butter as well, both ways came out great.

Good luck, and hopefully others can give you some ideas as well.

So you nail the fillet to a plank of wood??? That's new to me. Real new. What is the benefit?

Russ

Btw, I've bottled salmon and still have a jar in the garage. It's beautiful done this way.

Russ

Sorry Justin, I was out chasing Salmon on the river most of yesterday, just saw this morn.
On a plank you can do Salmon either way, low and slow or hot and fast
I prefer low and slow with some dry cherry, apple or alder. Try to keep smoker at around 225.

If I'm in a hurry Ill do it hot and fast indirect on my Weber kettle. Ill add a couple small chunks of wood to the hot coals for a little smoke. As far as I'm concerned great tasting Salmon needs some smoke to it.
Either way, if the Salmon was previously frozen shoot for a IT of 135, fresh Salmon IT 140 maybe 145 max.

If your putting some smoke to it don't be afraid to be over generous with the seasoning of your liking.

Bill