Maybe the best cedar plank salmon ever
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Date: 2020-05-27
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Comments and reviews: 9
Joseph
Great video. If he just wrote the recipe using vague words for the quantities of ingredients, such as put some salt on or spread a little mayonnaise, many of us would not have any way of knowing just how much is some or a little. By actually seeing him adding the ingredients, we have good guidelines. I have this question, though: How do you know when to take the fish off the grill? I know you gave a time per inch (is that inch of thickness, but you said you would check it anyway, that too little is better than too much. However, how did you know _before_ you cut the fish and saw the inside that it had been on the grill enough?
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Great video. If he just wrote the recipe using vague words for the quantities of ingredients, such as put some salt on or spread a little mayonnaise, many of us would not have any way of knowing just how much is some or a little. By actually seeing him adding the ingredients, we have good guidelines. I have this question, though: How do you know when to take the fish off the grill? I know you gave a time per inch (is that inch of thickness, but you said you would check it anyway, that too little is better than too much. However, how did you know _before_ you cut the fish and saw the inside that it had been on the grill enough?
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Christian
Hey Sam! As someone from Washington who has caught salmon in Alaska I like your rendition of the classic dish. If you want some Northwest flair, I recommend cooking it over the plank brined with Juniper Berries and cooked with Lemon Slices, a Black Currant reduction (sweetened, Black Pepper, Sea Salt, Capers, and Dill. You will love it! Also with good Alaskan Sockeye or Chinook salmon, the meat will be fatty enough you don't need the mayo. Thanks for all the great recipes!
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Hey Sam! As someone from Washington who has caught salmon in Alaska I like your rendition of the classic dish. If you want some Northwest flair, I recommend cooking it over the plank brined with Juniper Berries and cooked with Lemon Slices, a Black Currant reduction (sweetened, Black Pepper, Sea Salt, Capers, and Dill. You will love it! Also with good Alaskan Sockeye or Chinook salmon, the meat will be fatty enough you don't need the mayo. Thanks for all the great recipes!
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Garth
Have any interesting BBQ rotisserie cooking ideas on the list? We found one in the 1960's using whole chicken (Capons) then stuffing them with 1/4'd Navel Oranges then 2. 5 hrs on the spit. Man, the orange juices basting all that time gives a very mild orange taste. FYI.
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Have any interesting BBQ rotisserie cooking ideas on the list? We found one in the 1960's using whole chicken (Capons) then stuffing them with 1/4'd Navel Oranges then 2. 5 hrs on the spit. Man, the orange juices basting all that time gives a very mild orange taste. FYI.
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xXPeRFecTz
Naw make this recipe instead. Its called BAKED salmonSalmon filletMix some sriracha and mayo and glaze top of the salmonTop it with some furikake (not too heavy tho)Wrap with foil loosely Throw it in a 400degree oven for 12min and boom mop that faka uuuppppp
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Naw make this recipe instead. Its called BAKED salmonSalmon filletMix some sriracha and mayo and glaze top of the salmonTop it with some furikake (not too heavy tho)Wrap with foil loosely Throw it in a 400degree oven for 12min and boom mop that faka uuuppppp
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Paul
Sam, long time Fan. This looked killer, I bet it tasted better than my I Pad cover, which I ate watching this! You nailed it! I would like to see the tall chef guy that has a different angle than your son, have a cook off. Maybe a chile or.
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Sam, long time Fan. This looked killer, I bet it tasted better than my I Pad cover, which I ate watching this! You nailed it! I would like to see the tall chef guy that has a different angle than your son, have a cook off. Maybe a chile or.
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james
Why put all this gunk on to a beautiful piece of salmon if you have to Add flavour just a dry rub of spices will enhance the filet no sugar or Japanese mayo et al the smoky flavour of the plank will do the rest just saying all the best J
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Why put all this gunk on to a beautiful piece of salmon if you have to Add flavour just a dry rub of spices will enhance the filet no sugar or Japanese mayo et al the smoky flavour of the plank will do the rest just saying all the best J
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Linda
My brother and I happened upon this recipe by chance about a year ago. Awesome dont even to begin to describe how scrumptious this salmon is. Weve made it several times over the past year. Serving it tonight. thanks so much we love it
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My brother and I happened upon this recipe by chance about a year ago. Awesome dont even to begin to describe how scrumptious this salmon is. Weve made it several times over the past year. Serving it tonight. thanks so much we love it
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Katie
OH MY GOSH! I cant not tell you my excitement when I found you (sounds creepy! Lol) on YouTube! My sister and I were obsessed with your show (10 years ago) and we still talk about you all the time! GREATEST DAY EVER! So excited!
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OH MY GOSH! I cant not tell you my excitement when I found you (sounds creepy! Lol) on YouTube! My sister and I were obsessed with your show (10 years ago) and we still talk about you all the time! GREATEST DAY EVER! So excited!
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Fight
My dad makes a great salmon dish similar to this. Take brown sugar, brown mustard, worschestire and a splash of orange juice. Mix and coat the salmon before baking. Then crush up cashews to gravel sized bits and top
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My dad makes a great salmon dish similar to this. Take brown sugar, brown mustard, worschestire and a splash of orange juice. Mix and coat the salmon before baking. Then crush up cashews to gravel sized bits and top
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