Cedar Plank Salmon

GrillinFool

GrillinFool

New member
It's funny, we go to Michigan every year and take our own boat. Pretty much that boat makes two trips a day, every day, while we're there. Between 25 and 30 of us go every year and we bring enough fresh salmon to feed everyone and send everyone home with a big bag of salmon. We bring in some serious fish:

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In the pic above, from the left, are my cousin Tom, the third Grillin Fool, his friend Brad and Tom's dad, Gary.

And despite that we've never done a salmon recipe on the website.

So, here's our first salmon recipe. Cedar plank salmon. Give me a little while and I'll have a second one up.

Here's the write up with pictures every step of the way.

Hope you aren't hungry:

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That is a work of art. What beautiful fish!!! I've never done cedar plank salmon before, but have always wanted to,. This is definitely on my short list now! :thumb:
 
I keep returning to these salmon pics! I can just imagine how this tastes! The rub sounds delish!
 
mhend said:
I keep returning to these salmon pics! I can just imagine how this tastes! The rub sounds delish!
Click to expand...

How about some more pics. These were from the year before:

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Me pulling out all those little bones with a pair of needle nose plyers:

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On the grill with my cousin and the third Grillin Fool along side:

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And this will blow your mind. Here's how much salmon we had leftover after we fed 30 people:

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Love the fish... but as far as I'm concerned, cedar plank salmon gives it a taste like a dog bed or a closet. Not a big fan of cedar planking.
But boy do I like salmon!
 
Kimchee said:
Love the fish... but as far as I'm concerned, cedar plank salmon gives it a taste like a dog bed or a closet. Not a big fan of cedar planking.
But boy do I like salmon!
Click to expand...

You and I are in the same boat. That's why I put the disclaimer at the bottom of the post about how it's not for everyone.

If you don't like the cedar, try maple planks. That's what I do at home...
 
GrillinFool said:
How about some more pics. These were from the year before:

S1.JPG


SP1A-1024x536.jpg


Me pulling out all those little bones with a pair of needle nose plyers:

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On the grill with my cousin and the third Grillin Fool along side:

S11.JPG


And this will blow your mind. Here's how much salmon we had leftover after we fed 30 people:

F41.JPG
Click to expand...

That is unbelievable!!! I wouldn't know what to do if I could get fresh salmon like that. I would be a very happy woman!
 
Kimchee said:
Love the fish... but as far as I'm concerned, cedar plank salmon gives it a taste like a dog bed or a closet. Not a big fan of cedar planking.
But boy do I like salmon!
Click to expand...

GrillinFool said:
You and I are in the same boat. That's why I put the disclaimer at the bottom of the post about how it's not for everyone.

If you don't like the cedar, try maple planks. That's what I do at home...
Click to expand...


Wow, thanks for the heads up! That doesn't sound very appealing, but it sure looks fun. I'll try the maple planks for my first attempt. Thanks for the info!! :thumb:
 
Kimchee said:
Love the fish... but as far as I'm concerned, cedar plank salmon gives it a taste like a dog bed or a closet. Not a big fan of cedar planking.
But boy do I like salmon!
Click to expand...

I had to smile at this one. I don't mind cedar smell and to each his own.

The next time will try a rub. I just use smoke to flavor salmon and did this coho last night. I use cedar planks but never got around to soaking one yesterday so used foil. :readytoeat:

:bbq3:
 

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Tonight I smoke cooked the Spring tail from a couple months ago and used pecan for smoke. It was delicious as were the beets and brussels sprouts. Lemon and my tartar sauce were added at the table. We only ate half so there will be salmon patties Friday. Springs are a bit tougher and not as flavorful as a coho or red.
 

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Last night did the last piece of king on foil as the cedar plank had seen it's better days. I used alder and cherry for smoke and it was tender and tasty.
 

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Last night I grilled/smoked sockeye from Costco using Lora’s recipe and it was a hit. Nancy made creamed peas and potatoes and a Mexican style coleslaw which were quite good. I’ve not had creamed peas and potato’s for 50 years or more. My mom used to make it and Nancy never heard of it and made it at my request. Our friend’s Ann and Andy were here for dinner.

I have one more fillet and may do it tonight.

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I got yesterday’s chinook trimmed of all nasty bits and rib bones, cut up, vacuum packed, and in freezer save the tail section for tonight’s dinner. After I get back from the dove shoot will smoke some of this and a pice of steelhead.

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