i have had this idea in my head all week and thought i'd put it out to the group.
I have a whole salmon in my freezer, already marinated. i bought the salmon after Christmas, while on sale. i quickly marinated it once i got home and stuck it in the deep freezer.
i like the idea of cooking the fish whole (only thing i may do is cut off the head, as not sure will fit in my bbq with the head). So i have been researching Cedar planking methods, but I'm yet to see any cooks with a whole salmon.
With the Cedar plank i would like to place the plank directly on the coals - is there any reason not to?
So, this is what i would like to do:
- soak the cedar wood in wine & water mixture (I'm thinking over night)
- dry the wood and place whole salmon on cedar wood
- place cedar wood (with salmon on top) directly on the charcoals
i will be leaving the skin on the fish, so I'm guessing that will stick to the cedar wood. so the idea is to bring the fish to the table on the plank.
What should the internal temp of the fish be when i pull it from the bbq?
Should i add any other wood (e.g. cherry, pecan, etc) or would the cedar be sufficient?
Any thoughts or ideas on this would be appreciated - and i hope it all makes sense!