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In Reply to: Salmon posted by Smokin' Aviator on February 21, 2012 at 07:32:27:
never actually ever flat out smoked any, but if you're goiing to plank it when you do, do yourself a favor (and save a bunch of $$) and go to Home Despot or whomever, and buy a ceder fence plank or two out of the pallet for a couple bucks, instead of buying some dried out stick from a fancy cooking store. the ones in the center of the pallet are usually still damp from the tree, and perfect for this sort of thing.
i usually only cook salmon for HRH and guests during the summer when fresh wild salmon are available, and i keep it light because they tell me the wild salmon already has flavor, unlike the farm fish: rinse and dry the fillet, and put it skin side down on a dish with some olive oil on it.
a light sprinkle of key lime juice, a little garlic, dill and maybe some chipotle powder or ginger, and then either honey, raw sugar or Boddington's dark molasses sugar. then it's on the plank, on the cooker, and i pull it when you start seeing white spots form on the surface from the interior juices cooking.
for smoke wood you might try contacting Guava Greg and get a box of guava and one of kiawe wood for this sort of cooking, and anywhere else you want a light touch. i've used it on the annual beer butt turkey here at the house the last few years, to rave reviews.
hope this helps some.
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