#1 Salmon Grilled or Smoked Without Those Expensive Ceder Planks !
08-04-2008, 02:54 PM
- Join Date
- Aug 2005
Wood Grilled Salmon Without The Plank !:D
Form Heavy Duty Aluminum trays.
Cut heavy duty Aluminum foil and fold up the edges about an inch high to form a tray about 7" by 5" or larger.
poke several small slits in the bottom to drain off the juices.
Soak wood chunks of your choice.Ceder,Apple,Mesquite or what ever(Don't use pine ) in water .
Remove from soak and place in the bottom of the trays .Lay Salmon,Trout or Hallibut skin side down on top of the wood chunks covered and place the trays on the hot grill .
Once the fish is cooked to translucence slide the metal spatula between the flesh and the skin,the fish should release easily .
An after thought: You could easily use the same method to smoke Salmon or any other fish by folding over the trays and sealing the top loosly to allow the smoke to escape.
Form the larger trays to place the soaked wood Chunks at one end and the fish at the other.Place the wood filled end over the hot side of the grill and the fish side over the cooler end with a small opening in the top over the fish to allow some of the smoke to escape.Check fish occasionally for color and taste .
Aromatic woods such as ceder and alder give the most authentic flavor.
A little sweet cider or cider vinegar would help the flavor .
1 1/2 t sugar
1/2 t of salt and 1/4 t pepper
1 T olive oil
about four skin-on salmon fillet about 1 1/2 inch thick
2 c soaked wood chunks
Pat fillet dry with a paper towel
and lay skin side down on wood Chunks in
Aluminum trays and sprinkle with sugar mixture .
Grill covered until translucent at the center
about ten minutes .
Remove from the grill and serve in their own little trays !
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