Copper River Salmon
Copper River Salmon is in season in the Northwest, but you could use this for any Salmon.
From: Tweev — May 5, 2010
Salmon Filet - Cut it up to seving size for each person
Cedar/Alder Plank - Costco has 6 for $7
Apple or Alder Chips
1/2 Stick Butter
1/4 Cup of Brown Sugar
Get Egg up to 200-250 degrees with Place Setter and wood chips.
Soak your chips and plank in water (Can do for 5 minutes or 1 hour)
Cut up Salmon filet into the right proportions for your guests.
Put Salmon on plank
Put 1/4 cup brown sugar and 1/2 stick butter in microwave until butter is melted, usually 20-30 seconds. Stir to mix them together to get a liquid carmel.
Brush or spoon Filets with butter/brown sugar mixture, but don\‘t use all of it.
Put plank with Salmon on the egg.
Close Egg for 7 minutes and then check on it.
Salmon should have white fatty, bubbly substance on it.
Check salmon with a fork to see if it flakes.
Close Egg for another 7 minutes, but check from time to time for flakiness. Don\‘t dry it out.
Take it off when it is ready, peel the skin off, top with butter/brown sugar on top and Serve.
After 7 minutes, take salmon off the plank and put skin down on the grill. Cook for 5 more minutes to crisp the skin on the bottom, flip it over on the grill, peel the skin off the bottom with a fork, flip back over for 1-2 more minutes. This will get rid of the white fat/slime that comes from the plank.