The wife had a grand idea of smoking a whole one side fillet of salmon so we could present it at a party this weekend as one side of fish on a cedar board. Has anyone done this and does it take a lot longer to smoke?
I have done whole trout and it didn't take any longer. Just don't smoke it on the cedar board as its not needed but I guess you already new that.
K, its gettin brined whole ;D
Purchased two sockeyes today and their both in brine now. Smoker in the morning :P :P :P
(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-47.jpg)
I have planked grilled a whole side of a small salmon on a grill and presented it on the plank with mango salsa. The mango salsa I used was great. I don't have the recipe right now but if you google salmon with mango salsa you should be able to find serveral recipes. The cedar plank makes for a nice serving platter. If you never use planks before, you should do a search on how to prepare the planks. The below link give you some hints on how to prepare the planks for grilling or oven use:
Basics of Plank Grilling (http://www.susanminor.org/forums/showthread.php?528-Basics-of-Plank-Grilling&p=840#post840)
In the smoker I don't know if the plank will give off any cedar flavor, because the temperature will not get that hot. So it is difficult to know if you should add additional smoke or not. When using a cedar plank when grilling you have to soak it, in this case I don't know if you would want to soak the board and just apply a coat of oil on the surface the salmon will be on. But I would definitely use a temperature of 225°F, you may get the "buggers", but you can blot them off and/or cover them with the salsa or other topping just prior to serving.
With the plank it is hard to tell when the salmon will be finished in the smoker, but if you use the 225°F temperature, I would guest about 1 hour, if the salmon is not finished in that time you could finish it over a hot grill or in a 325°F oven until finished. If you finished over a hot grill, keep a spray bottle of water ready in case you see flames from the plank you can put them out.
I often do centre cuts of salmon, up to 6-7 inches long, and I use the same brine and temperature staging (Kumocks) as for smaller pieces. The only difference is the timing. The bigger pieces take longer. I think a whole side would be great for father's day.....
Regards, Rich
Thanks guys, I was not going to smoke the salmon on the plank, just using the plank as a plate while serving the salmon.
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Throw the cedar plank on the grill for a while to give it that rustic charred 'look'..
Quote from: squirtthecat on June 17, 2011, 06:33:56 AM
Throw the cedar plank on the grill for a while to give it that rustic charred 'look'..
Good idea STC, I'll definately do that :)
I got the salmon in the smoker at 8:30 this morning ;)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-81.jpg)
That is a nice load of Salmon you got there....save me some ;D
Now THATS gonna be gooood.
I have smoked a side then after the smoke finished on the grill,,turned out great.
Now that picture will make most peoples mouth water, little bit of brown sugar and lemon..yum..
All Done and Killer, I forgot to mention this was Kummocks receipt again ;D
(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-48.jpg)
I think I'll char the board tomorrow STC ;D
(http://i995.photobucket.com/albums/af75/Keymaster_2010/007-36.jpg)
Wowwwwww............you got some extra?????? ;D
I love smoked salmon...and yours looks delicious...your guests will be impressed forsure.
OH MY!
That looks GREAT!
WOW That turned out great!!
That smoked salmon sure look good. 8)
Great color! Enjoy
SamuelG
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Nice looking salmon. I do all my salmon full slab. (http://i1011.photobucket.com/albums/af233/quarlow/S7301185.jpg) Well most of it. Some of these slabs were so big that I had to cut them down so they could be arranged on the racks cause there was no extra room in the smoker. I think there was 27 lbs.
Very nice Q, This was the second time I forgot to spray the racks with Pam, its a bugger get some of it off the racks ;D
I find the easiest way is to flip the racks over and the ease the skin loose from the racks. Sometimes you end up withskinless salmon but it still taste good enough to eat. ;D The pic I posted is from year or so ago. My last batch was a flop. I had recieved some fish that were too near to spawning and when they were done they were absolutely terrible. I know it was the fish cause in the same batch I had a couple of my own fish bought from a gillnetter in the Fraser river and they were perfect. And they were all treated the same. Needless to say I don't accept those fish anymore.
My wifes uncle lives near the frasier river, doesnt it go over bridge?
Quote from: Keymaster on June 18, 2011, 05:42:41 PM
My wifes uncle lives near the frasier river, doesnt it go over bridge?
Ok well this sort of confused me. The Fraser river is one of the longest rivers in North America. What area of B.C. does her Uncle live in? We have many bridges across the Fraser.
Nice looking salmon.......great job!
Quote from: Quarlow on June 18, 2011, 06:42:52 PM
Quote from: Keymaster on June 18, 2011, 05:42:41 PM
My wifes uncle lives near the frasier river, doesnt it go over bridge?
Ok well this sort of confused me. The Fraser river is one of the longest rivers in North America. What area of B.C. does her Uncle live in? We have many bridges across the Fraser.
Vancouver. I always drive under a bridge with a river on top to get to Richmond.
Oh now that makes sense. Sorry I am bloody slow most of the time. Yes it does bridge over the road, or tunnel underneath as it were.
I'll wave in your direction as I follow the Fraser River north Tuesday, Q .....a looooong slow pull up that grade!
I'll be looking for ya.
Fraser was b-e-a-u-t-i-f-u-l, as always, sailed up and down the grade, waved about 20 miles before Hope, arrived home earlier this week after a spectacular drive (except the usual crappy roads between Burwash Landing and Tok :-\ ). Copper River is spotty but many friends are reporting limits