Northwest Fishing Reports

i think cedar plank with lots of alder smoke:cheers::thumright =p~

Cedar planks are good but what I've been using is to cook the salmon on a banana leaf or a bed of lettuce.Cooking it this way keeps the fish extremely moist and I use either Alder or Applewood.After I cook it this way I put it on a cedar plank to serve it.

racfish wrote:Cedar planks are good but what I've been using is to cook the salmon on a banana leaf or a bed of lettuce.Cooking it this way keeps the fish extremely moist and I use either Alder or Applewood.After I cook it this way I put it on a cedar plank to serve it.

On the grill? Great Idea!

I like the cedar plank method, usually with thin slices of onion and lemon on top.

Grilled. Because I count calories, and am careful about what I eat and how it's cooked, (I use to love frying a fillet in butter w/spices) I now just put a fillet on some heavy duty foil with rounded up edges, spray a little "I can't believe it's not butter" (no calories or fat) on it, add a little seasoning, I like the Alpine Touch all purpose seasoning, and just put it on the grill (hood closed) at 350 degrees. Man it's great! Nothing fancy here, it comes out very juicy and no taste is compromised or lost cooking it healthier. A 10 ounce wild caught grilled pink salmon fillet is 330 calories, only 3 grams of fat, and goes nicely with a salad.

the other day I took a nice bright pink and put it in my smoker for 20 minutes or so with cherry. after it was pretty heavily smoked I transferred it onto aluminum foil and sealed it up. then I grilled it till it was done. thats my favorite way now because it has a smokey taste and its moist.

big fish lite line wrote:the other day I took a nice bright pink and put it in my smoker for 20 minutes or so with cherry. after it was pretty heavily smoked I transferred it onto aluminum foil and sealed it up. then I grilled it till it was done. thats my favorite way now because it has a smokey taste and its moist.

Now that sounds good. I will try that this week. I will be out at the Hollow the next three days. Can't wait. Thanks.

I am with you fellas with the cedar plank, but we discovered topping a salmon filet with mild horseradish, some bread crumbs, sliced mushrooms and baking it at 400 until crusted golden brown. I prefer using panko over bread crumbs.

Can't say I have a favorite way, but I prefer to grill it just due to ease of clean up. I have tried both cedar and alder planking and have had good and so-so results. When it was good, it was very good.
I also like to poach (in the culinary sense ) fillets in aluminum foil with garlic, lemon and onion slices. Always a winner.
Recently I tried doing a crispy skin style with some pink tail fillets. Scaled them thoroughly and then laid them in hot butter in a saute pan until very crisp. This nearly cooked the meat all the way through, so a quick flip and then onto the plate skin side up served along rice pilaf and steamed asparagus. Not bad for my first attempt at this.

Top the fillet with butter, brown sugar, lemon, big chunks of onion, salt and pepper. Wrap it in foil and barbecue it. I also keep it from drying out by drizzling it with beer. My grandfather used to cook it this way and every time I do this, it brings back happy memories. The secret is to always drizzle it with a freshly opened beer.

I grilled a couple King filets last night on cedar planks. The kicker was adding 3 slices of bacon on top of each piece. WOW. If you love bacon, try it. It gave it an amazing taste that reminded me of sitting on the beach in Hawaii and being surrounded by tiny little seahorses.

jens wrote:........reminded me of sitting on the beach in Hawaii and being surrounded by tiny little seahorses.

You sure you weren't smoking something other than the cedar planks? :jocolor:

BentRod wrote:

jens wrote:........reminded me of sitting on the beach in Hawaii and being surrounded by tiny little seahorses.

You sure you weren't smoking something other than the cedar planks? :jocolor:

LOL :cyclopsan :cyclopsan

I shared this with fishermom in another thread, tried it last night and it was amazing:

Try the pinks as salmon tacos. Awesome! I rolled them in regular taco seasoning you use with ground beef and then fried them in some oil. Seriously the best tacos ever. I used corn tortillas and made fresh pico de galo. Add some cilantro, fresh squeezed lime juice, feta cheese, and El Tapatio; you are in for a treat.

i had coho tonite just smoked in alder with briquets and then cooked. good stuff