Cedar Plank Salmon

[Cajunboy2k]

I made my first salmon dish last night. It was fantastic. The fish was flakey and full of flavor. I need to improve on removing the skin, but overall, the dis was successful.
here is the recipe I used.

 

[Ronnie Aloha]

A good flexible fillet knife helps a lot. You can also have the butcher or fish monger remove it. I prepare mine with salt pepper, rosemary and lemon. Top salmon with lemon slices and rosemary sprigs and serve off the plank. Being cheap, I reuse the plank a few times then use it in my smoker to dispose.

 

[ouch]

To remove the skin, use a long, sharp, thin bladed knife and make a slice at the tail end of the filet, cutting down to but not through the skin. Using gloves, a paper towel, or your official B&B grip of steel, grab the skin at the very end, place the edge of the heel of the knife parallel to the skin, and in a single sweeping motion slide the blade though the entire filet. Within two or three attempts, you should be able to remove the skin without a tear and with little to no remaining flesh attached to it.


It's really not difficult at all.

 

[Cajunboy2k]

To remove the skin, use a long, sharp, thin bladed knife and make a slice at the tail end of the filet, cutting down to but not through the skin. Using gloves, a paper towel, or your official B&B grip of steel, grab the skin at the very end, place the edge of the heel of the knife parallel to the skin, and in a single sweeping motion slide the blade though the entire filet. Within two or three attempts, you should be able to remove the skin without a tear and with little to no remaining flesh attached to it.


It's really not difficult at all.

This is what I did, but i need to sharpen my knives. That may help a lot.

 

[Alacrity59]

I leave the skin on for planked salmon. It mostly is left on the plate when you eat it.

 

[oc_in_fw]

To remove the skin, use a long, sharp, thin bladed knife and make a slice at the tail end of the filet, cutting down to but not through the skin. Using gloves, a paper towel, or your official B&B grip of steel, grab the skin at the very end, place the edge of the heel of the knife parallel to the skin, and in a single sweeping motion slide the blade though the entire filet. Within two or three attempts, you should be able to remove the skin without a tear and with little to no remaining flesh attached to it.


It's really not difficult at all.

Still working on my LE B&B Grip of Steel (patent pending)

 

[troymclure]

i found a cherry wood plank. i use instead of a cedar plank. much richer flavor.