I just received some fresh-frozen salmon from Alaska. Anyone have a good smoking recipe OR a good grilling/whatever recipe?
I also received a bunch of fresh-frozen halibut needing your favorite way to prepare.

1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Thanks! How thick are the cedar planks and where do I get them? Chili's just told me that theirs were 1&1/2 inches thick!!!(One and a half inches!) Are the planks ONLY to be used once then chunked away?

you can go buy a ceader fence board at home depot for cheap and cut it to the lengths you want - just make sure it is not treated.

I have smoked salmon for 30 years. I use a Little Chief smoker and apple chips. I put 8oz of salt and 16oz of brown sugar in a small cooler. Add a bottle of Kikkoman teriyaki sauce and brine the fillets for 8 hours. Soak the fish in cold water and change it a few times until the fish doesn't have a very salty taste when you touch it to your tongue. Smoke it until it is firm.

Halibut I like to dip it in egg then in rough grated fresh parmesan cheese and cook it in butter until the cheese is brown and crispy then flip it and cook the other side.

Thanks Ringer!

I have never been a big fan of any kind of smoked, grilled, etc. fish. If it's not fried, it's not my deal. However, at the encouragement of my health-conscience wife, I have developed this recipe, which we both love, look forward to having, and don't get tired of.

I use a grilling basket and spray it with olive or canola oil. I buy salmon on sale usually for 3.99 lb. and filet the skin off. Then cut the filet into smaller pieces, wrap in saran wrap, freeze and use when wanted. I then thaw the smaller filets, place in the basket and brush with olive oil. Sprinkle Old Bay and Tony Chachera's (sp?) Original on each side. Cook over charcoal with mesquite or pecan wood to flavor until well done (I don't like it runny). I usually grill as well as smoke it with the lid down for probably 20-30 minutes turning several times being sure not to burn although slightly seared is fine. Remove the filets and rub with butter or use butter spray and squeeze lime juice on each. Everyone who has eaten this, has liked it.

This is particularly good served with safron rice plus cole slaw or sides of your choice.

Check out this website.
www.justsmokedsalmon.com
Tons of recipes, brines and products.

One of my favorite and simply recipes is just using Raspberry Chipotle Sauce and smoking with Pecan wood but I am really looking forward to trying some of these recipes.