eggheadforum.com

Egghead Forum

Egghead Forum

Boardwalk :: Forum List

::post new topic::

Salmon this weekend - got a ?
Date: 2007/07/26 23:24	By: DB	Status: User

Expert Egger

Posts: 141

going to do some decent size filets - got the recipe I want to use for glaze - planning on using a plate setter - cooking at around 325 or so (unless you folks suggest otherwise) - filets directly on the grill skin down - probably 2 filets around 3/4 - 1 lb each - what cook times you think I am looking at? Thanks for the help - also - any suggestiong on what to soak the alder in - just water - or something else like white wine, etc?

reply | quote

Salmon this weekend - got a ?
Date: 2007/07/26 23:27	By: Celtic Wolf	Status: User

Platinum Egger

Posts: 12934

DB,
Not real long and just water. Cook time will depend on how thick the fillet are. Personally I like my Salmon on the rare side..

reply | quote

Salmon this weekend - got a ?
Date: 2007/07/26 23:29	By: DB	Status: User

Expert Egger

Posts: 141

Thanks - I read a post here where it was discussed that they had them on for 3 hours - that seemed like a LONG time - I am guessing these filets will be at their thickest point around 2 - 2 1/2 inches

reply | quote

Salmon this weekend - got a ?
Date: 2007/07/26 23:32	By: Celtic Wolf	Status: User

Platinum Egger

Posts: 12934

DB,
3 HOURS!!! Were they making Salmon jerky?

If you make it to 20 minutes I'd be surprised. You want it to start flaking. me I like it just before it turns pink.

reply | quote

Salmon this weekend - got a ?
Date: 2007/07/26 23:37	By: DB	Status: User

Expert Egger

Posts: 141

Celtic Wolf,
Thanks friend - I appreciate it - Salmon jerky - that made me laugh...

reply | quote

Salmon this weekend - got a ?
Date: 2007/07/27 00:33	By: KevinH	Status: User

Expert Egger

Posts: 191

DB,
I wouldn't soak the alder chips in anything. Wet chips just steam until they get dry enough to smoke, so you really aren't adding anything by soaking them. If you wanted to soak the fish in something before applying the glaze, go for it. Just make sure it isn't anything too acidic or you will cook the salmon in the marinade.
If you have a remote temperature probe, you can use it to cook the Salmon until done. Those fillets should be thick enough to get a probe in. Cook to an internal temperature of 140 degrees for moist, pink salmon. Anything over 150 and you are drying out the fish.

Good luck!
Kevin

reply | quote

Salmon this weekend - got a ?
Date: 2007/07/27 01:45	By: AlaskanC	Status: User

Gold Egger

Posts: 552

Pete - we cook ours for 3 hours plus, but that is in foil, not on a plank.

I did wreck a little sockeye fillet the other day - I cooked it direct and then forgot about it..... it was like a shrinky-dink the next day!!

reply | quote

Salmon this weekend - got a ?
Date: 2007/07/27 07:39	By: uncbbq	Status: User

Expert Egger

Posts: 285

DB,
I'm one of the guys mentioned who cooked salmon last week low and slow--not cold-smoked,but not quick cooked, either. After 4 hours at 200 w/ alder smoke it was very moist and flaky and really tasty. I think having skin on both sides made sort of a "fake fish" and held the moisture in well. I've had good success with quicker methods, too. The link below is to the photos of that cook, if you'd like to try it sometime.

Low and slow salmon

reply | quote

Return to index

Boardwalk :: Forum List EggHead Forum
	::post new topic::

Member Login