Last minute salmon

Discussion in 'Fish' started by mummel, Jul 2, 2015.

  1. mummel

    mummel Master of the Pit

    We have friends coming over this evening.  They are bringing salmon.  My plan was to grill them on cedar planks but I just realized they probably have not brined them.

    Anything special I can do.  Maybe like a dry brine?  Any ideas?  TY guys. 
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    If you are grilling the fish on a cedar plank then why brine it?   Brining is typically for smoking.   I'm cedar planking a Salmon Filet tonight as well.

    I'll soak the plank for a couple hours in water.  Throw the filet on, skin side against the wood, then top the fish with some of my favorite seasonings and away we go.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I don't brine salmon when cooking on cedar. The fish will be kind of steamed not grilled , so it shouldn't get dry.

    You do need to soak the cedar plant however.
     
  4. mummel

    mummel Master of the Pit

    I thought brining helps to retain moisture and prevent albumin extrusion???  What temp do you grill them at?
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    350.

    I get white booggers even when brining. Unless you stay on the low side of the temp range you will get them.
     
  6. mummel

    mummel Master of the Pit

    Whats the low side temp to prevent white boogers?
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Below 200...but that's more for smoking. For plank grilling you want hot to create steam in the plank which will cook and transfer flavour into your fish.
     
  8. mummel

    mummel Master of the Pit

    Interesting, thanks.  Say I wanted to do a 3 hour smoke tonight if we had time.  Would it be possible given the fish isnt brined?  Bad idea?
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Smoked, not planked? Don't know ...never tried slow smoking unbrined salmon. Is it farmed Atlantic? That's a fatty fish. It might work.
     
  10. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Yesterday I smoked Faro salmon fillets unbrined, just rubbed with salt and pepper. I used apple chunks after briquettes in the offset. I cook it in a foil tray so there's never fish stuck to the grill.
     
  11. mummel

    mummel Master of the Pit

    How was it?  Every recipe I find says you need to brine salmon if you want to smoke it?
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Was it moist enough?
     
  13. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I guess I'm a little confused here.  I thought you were going to grill the Salmon on a plank.  Now you want to smoke it instead? Ahhhh, your guests are coming over tonight.  Personally, due to your time constraint, I'd just grill it as you originally planned.
     
    Last edited: Jul 2, 2015
  14. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Yes, it came out flake-apart tender and slightly browned around the edges. It was hotter and faster than slow smoking, but not as hot and fast as direct grilling. There's a whole spectrum of cooking opportunity between those two approaches.
     
  15. mummel

    mummel Master of the Pit

    What temp did you do them at?
     
  16. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I had the typical temp swings, the OEM thermometer showed 200 - 230. I was adding apple chunks as the cook progressed so the result was strong on the smoke, part of the reason for the darker color.
     
  17. mummel

    mummel Master of the Pit

    Thats the right temp for a salmon smoke no?  So no brine, regular 225F temp, and soft juicy salmon?  Win?
     
  18. bryce

    bryce Smoking Fanatic

    I've done both (no brine last minute smoke and cedar plank) In my opinion I'd just plank it and go.

    Bryce
     
  19. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    How did it come out?
     

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