Smoked Salmon Question

Discussion in 'Fish' started by gabriel, Mar 11, 2009.

  1. gabriel

    gabriel Smoke Blower

    I'm having some friends over this weekend for a Lenten fish fest. One of the items on the menu is going to be smoked salmon. There's someone near my city who's giving away a cut up cedar tree and I'm wondering what kind of smoke flavor it imparts on fish or anything really.

    I always see those cedar planks that they tell you to smoke grill fish on but I couldn't find anywhere that actually explains why...so I thought someone here would surely know.

    Thanks for any help,
    Gabe
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Well I have never done it, but I think they are made just for grilling. I dont know how they would work for smoking. My understanding is you soak the boards in water for about 20-30 minutes prior to use and that the boards are about an inch or so larger than the fillet. I think the cedar gives it a slightly smokey flavor as it slowly burns while being grilled. If you do it, make sure to take some photos, I would be interested in seeing how it turns out.
     
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

  4. gabriel

    gabriel Smoke Blower

    oh, super.

    Well I guess I'll have to go buy some alder then. :(
     
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I've used the planks for grilling and the salmon always turns out great. I always take lemons and cut them up about 1/4 inch thick. lay them on top of the soaked cedar plank, then lay my salmon on the lemons. Lay the finished salmon on a bed of safron rice... cover with Holland daze... side order of asparagus..... dang.... whoohooo!
     
  6. gabriel

    gabriel Smoke Blower

    I want more of a smoked flavor so I'll be smoking it. I just had a chance to get some free cedar and thought I could use it for smoking the salmon. I'll probably use the maple tree I have cut up in my garage and some hickory or mesquite that I already have also. I don't want to buy anymore chunks.
     
  7. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Well I wouldnt turn down the Cedar. I'd get some, ya never know, at least a little. As much at those boards cost it would nice to have some on hand.
     
  8. pitrow

    pitrow Smoking Fanatic

    it has always been my understanding that when you grill salmon on the cedar plank, it soaks up some of the oils from the cedar and gives the salmon a nice "woodsy" flavor. However if you let the cedar burn those oils produce some pretty rancid smoke and will ruin your fish pretty quick.
     

Share This Page