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2 1/4 lb. salmom filet on a ceder plank

 
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milt
BBQ Super Pro


Joined: 09 Oct 2006
Posts: 1233
Location: June-OCT N.Y. Nov-May FL

PostPosted: Wed Apr 25 07 7:43 am    Post subject: 2 1/4 lb. salmom filet on a ceder plank Reply with quote

I let the plank swim in some white zin wine for about 1 hr. put the filet
on the plank with some Smoke'n Dudes rub and Tony's Creole Seasoning
on top.

Cooked on indrect heat med. high untill flakey, sprayed with lemon juice
halfway through. about 40 min.


Put it on table and enjoyed it. Very Happy
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Curt
www.kissmybuttsbbq.com
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str8smokin
BBQ Fan


Joined: 29 May 2005
Posts: 185
Location: San Diego

PostPosted: Sat Apr 28 07 7:19 am    Post subject: Reply with quote

Looks good! I haven't done a cedar planked salmon in a while, but I always love them and it's usually a big hit among the family.
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badhabit



Joined: 02 Apr 2006
Posts: 12
Location: YAKIMA, WA

PostPosted: Thu May 31 07 12:33 pm    Post subject: Reply with quote

Looks tasty... I like to use untreated cedar fencing, usually 1/2" x 6", I soak it for about 30 min. I cook over direct heat with my Big Green Egg and let the bottom side of the plank char. I cook it until the thick part of the salmon reaches 140 degrees and remove. I place the plank with the salmon in a shallow cookie sheet with about 1/4" of water to make sure there is not a fire later on. Salmon and cedar/alder here in the Pacific NW is a time honored way to serve it.
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