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Old 04-22-2008, 11:04 AM   #41
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Best salmon prep is planking. You use a cedar plank about 1/4" thick and about 18-12" long. You can often buy these specially made for cooking on, but any untreated smooth cedar is acceptable. Make sure you arent buying cedar treated for building purposes.

Rub or marinade or just go plain. Soak the plank in water for at least a few hours or overnight. Slap it on the plank and throw it on the grill and leave it alone until the salmon is done to your liking. The moisture in the plank will keep the fish moist, the plank will dry out on the bottom and smoke, adding a nice little smoky flavor. Use a spray bottle with water in it to put it out if it catches fire.

Slip the fish, plank and all, onto a large cookie sheet and serve directly from the plank for a fancy presentation. A cooking implement AND a cutting board!

You can do it in the oven, but it wont smoke. Which is sort of a good thing.
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Old 04-22-2008, 12:19 PM   #42
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My first guess would be that it is a cost-cutting issue for competitive advantage
Right, but I would have thought that it wouldn't be any cheaper to make smaller holes in the burners. I guess it's more complicated than that. The gas pipe is big enough for a big fire in the oven burners, so there should be enough oomph for the top burners too.

Cedar Planked salmon -- I never got good smoked taste with this method. If you want to put on a good show, then the way to cook the salmon is in the dishwasher.
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Old 04-22-2008, 12:33 PM   #43
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Cedar Planked salmon -- I never got good smoked taste with this method. If you want to put on a good show, then the way to cook the salmon is in the dishwasher.

With or without the dirty dishes ?
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Old 04-22-2008, 02:09 PM   #44
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With or without the dirty dishes ?
Doesn't matter, as the salmon is sealed in foil.
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