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Need Salmon help

Discussion in 'The Smokehouse' started by Sandhillbilly, Dec 24, 2021.

  1. Sandhillbilly

    Sandhillbilly

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    Christmas tradition I grew up with always involved fish so I bought some salmon steaks to put on the grill tonight. never really done salmon on the grill anybody got any tips? I don’t have any of those fancy pants cedar planks
     
  2. Eric VW

    Eric VW Moderator

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    I’ve seen some folks lay down a bed of herb sprigs to prevent fillets sticking to the grill (lemon slices, too) but I like salmon as much as having my back go out... as a matter of fact, down on it for the 3rd Nov/Dec in a row right now!:mad:
     
  3. M2theB

    M2theB

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    i thought cedar planks were just for carp.
     
  4. Eric VW

    Eric VW Moderator

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    I seen a raccoon turn its nose up at carp...:rofl: :lol:
     
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  5. M2theB

    M2theB

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    you know the recipe?
    Carp on the plank, plank above a fire pit. Keep pit coals going for 5 to 6 hours.
    When done, throw out the carp and eat the plank.
     
  6. Warner

    Warner

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    Ahem, fellas :rofl: :lol::thumbs:

    5-7 min per side until flakey

    spice depends on what I got or fresh dill or rosemary or thyme if I can get it.

    Med/hi heat. Well lubed grill

    I have better luck with a spatula than tongs for flipping


    Fresh squeezed lemon on top after grill is good.
     
  7. Eric VW

    Eric VW Moderator

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    Yessir!
    :emb:
    :rofl: :lol:
    Good recipe/technique share! :handshake:
     
  8. Eric VW

    Eric VW Moderator

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    Of course Sandhillbilly, you could just get something like this...

    C9F370D5-7CC9-40CC-9198-0E5FF1C79D68.jpeg
     
  9. Warner

    Warner

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    In Nebraska on Christmas Eve …:rofl: :lol::rofl: :lol::rofl: :lol:
     
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  10. Chvymn99

    Chvymn99 Moderator

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    This what I do all my fish. It does a wonderful job.

    Vodka Brined Smoked Wild Salmon Recipe | Traeger Grills

    then I put them on a cooling rack, put that in the smoker. I spray the cooling rack with Pam for easier release. The cooking temperature is pretty much what I use…. Merry Christmas….

    74A3AD99-D479-4EBF-B5CD-2C10B2B6A04A.jpeg
     
  11. FatBoy85

    FatBoy85

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    So late for this one but I thought if I did enough salmon fishing for it as often as I can able, cooking it should be viewed as simple as possible. I'm also one who DOESN'T do the cedar planks. Alder is a better smoke if you have it for flavor. Warner had it perfectly set. Also depends on how thick it can get which is sometimes pretty hefty slabs near the gills. Salt and pepper and lemon for garnish after 5-10 mins on a grill . I tend to wrap mine in foil and give it olive oil and then butter at the end. Way too many over do it with rubs and forget about how fish should taste. Foil helps since its gonna keep the filet from falling apart/FUBAR. Been up that creek too often but hope it came out well.
     
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