Replies to This Discussion

Permalink Reply by Lon Matheny on August 7, 2009 at 2:14pm

I have lived in Alaska for 42 years. Planked salmon is fine but you can get the same, if not better flavor with wood chips, and you dont have to soak the plank. I'm not sure I would use cedar chips though...

Permalink Reply by Marv Atkins on January 14, 2010 at 8:15pm

Questions. I know it has been a few months since the post, but I just found the seafood section. I love salmon. In your photos, the salmon look over cooked (from my training). Or is it is being smoked? Can you give me details on what you are doing? and of course spices, temps,and times :) I have been taught to cook it for just a few minutes, and keep it all pink. Did they lie to me? I am in Missouri, not much salmon in our lakes... :)

Permalink Reply by Marv Atkins on January 14, 2010 at 8:16pm

Also.. what's up with the cedar plank that seems to be the norm?

Permalink Reply by Brent Scott on January 14, 2010 at 8:59pm

Well the salmon is being smoked and everyone has a different way to cook it. If your keeping the meat pink and smoking it then your doing a Noven Scocian style.

As for me I use a dry brine for 48 hrs and it makes the fish emulsify the moisture. I use a rub called N.W. Salmon Candy as my dry brine. I smoke my salmon at 160 F to 180 F depending on what style and the different texture I trying to get. I smoke salmon for about 5 to 8 hrs depending on outside temps and humidity levels. I also try to keep a moisture ratio of about 23% when the meat is done. I then vaccum seal it and I can leave it out on the counter for months without refridging it or freezing it, even though I havent gone longer than 5 months. I smoke about 1000 lbs of salmon per sitting and its usually gone within 3 months to friends, family and what I eat.............

Marv Atkins said:

Also.. what's up with the cedar plank that seems to be the norm?

Permalink Reply by Brent Scott on January 14, 2010 at 9:00pm

Cedarplank just adds flavor to me and it kinda another way of cooking or poaching it

Brent Scott said:

Well the salmon is being smoked and everyone has a different way to cook it. If your keeping the meat pink and smoking it then your doing a Noven Scocian style.

As for me I use a dry brine for 48 hrs and it makes the fish emulsify the moisture. I use a rub called N.W. Salmon Candy as my dry brine. I smoke my salmon at 160 F to 180 F depending on what style and the different texture I trying to get. I smoke salmon for about 5 to 8 hrs depending on outside temps and humidity levels. I also try to keep a moisture ratio of about 23% when the meat is done. I then vaccum seal it and I can leave it out on the counter for months without refridging it or freezing it, even though I havent gone longer than 5 months. I smoke about 1000 lbs of salmon per sitting and its usually gone within 3 months to friends, family and what I eat.............

Marv Atkins said:

Also.. what's up with the cedar plank that seems to be the norm?

Permalink Reply by Bob Abbott on January 18, 2010 at 4:50pm

"butterfly" the salmon, use your mandolin and add thinly sliced yellow apple, fold back over. Grill on the plank and top with a sauce of butter and mandarin orange pieces at the table. Who loves you know?

Permalink Reply by Chuck Goodenough on March 29, 2010 at 9:07pm

I really enjoy Salmon cooked this way.
For me, the plank doesn't just add the smoked wood flavor but the "crispy" edge you get when you burn the plank with the fire lapping the edge of the filet adds a great texture and flavor.
That, and the presentation. It's fun to serve the meal on individual planks or present the planks of cooked Salmon on a platter in the center of the table.
Chuck