George’s Alder Planked Salmon Recipe
George's Alder Planked Salmon Recipe
Author: George C. Atlanta, GA
Ingredients
- Soak alder plank for 24 hours
- Wash and dry 2 ½ to 3 ½ pound skinned fillet of salmon
- Put salmon in 2 gal Ziploc bag with:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup lemon or lime juice
- ¼ cup white wine
- Cut lemon zest (as little of the white peel as possible) from one lemon and put juice of lemon in with salmon
- Marinate salmon for about 30 minutes
- Rub salmon with olive oil and put on soaked plank and sprinkle with:
- Chopped lemon zest
- 1 tablespoon horseradish
- 1 teaspoon dill weed
- Ground pepper
- 6 or 8 dashes of Tabasco
Instructions
- Put meat thermometer probe in salmon—if possible use probe
- with wire attached that extends outside grill
- and insulate thermometer wire with fabric tube oven gasket
- from salmon to exterior of grill—and put plank and salmon on hot grill
- and cook with grill covered until internal temperature of salmon is 140.
- Remove and serve immediately—the plank will be charred
- so needs to be put on a lined platter or tray
- I use a Maverick Redi-chek or Polder thermometer
- and a Weber charcoal grill and alder planks that are 7.5”x14.5”x1/2” from Just Smoked Salmon!