Very nice presentation. I disagree on doneness, but that is taste. When it flakes fish is overdone. The fat in salmon is what saves it. Canadian cooking method adopted by James Beard is 10 minutes per inch of thickness regardless of cooking method. Fish should be opaque(not translucent), but not flaking at the thickest part.
Thanks for the comment. I think you're right, if it's flaking on the outside, then it is well done throughout, which is not what everybody necessarily wants. That said, with ALDI salmon, maybe I do want it well done just in case lol.
Fair enough! Adjust to your ideal level of doneness. I'm trying to convince my wife that not everything needs to be medium to well done. It's a bit of a battle but we are slowly whittling away ;-)
I've never heard of Cedar plank salmon! This looks so good, great looking marinade ☺️
Hope you enjoy!
Great recipe, was looking for a new cedar plank recipe for the Q at the in-laws on Sunday.
Great timing!!! :-)
Looks delicious
Thank you 😋
I’ll have to check out Aldi as I have used Weber ones from store .
Love cedar planked salmon .
Great job I’ll have to try the glaze ,
Looks delicious. I regularly cook Salmon with a mix of HoiSin soy sauce and oil with some dried chillies and sesame seeds on top - you!
That sounds great! Very similar variation to this one for sure but I think I will give yours a go next time!
I’m not sure what you did differently on the opening, but it seems to flow a little better.
Ha not sure either. Maybe just getting more comfortable doing this. Almost at the one year mark! 🙌
Helloooooo, Chicago Griller! =)
helllooooo! :-)
Have you ever done the Philly cheesesteaks on Weber?! I would like to see that if possible.
Thank you 🙂
I haven’t but cheesesteaks are awesome! I’m sure it can be done with a griddle. Will have to try this out and share if it works!
YUMMY!!! #WeberQ4Life
😋😋😋
Very nice presentation. I disagree on doneness, but that is taste. When it flakes fish is overdone. The fat in salmon is what saves it. Canadian cooking method adopted by James Beard is 10 minutes per inch of thickness regardless of cooking method. Fish should be opaque(not translucent), but not flaking at the thickest part.
Thanks for the comment. I think you're right, if it's flaking on the outside, then it is well done throughout, which is not what everybody necessarily wants. That said, with ALDI salmon, maybe I do want it well done just in case lol.
Damn that looks good. Hate cooking fish in the house. Will this work with any other fish?
Thanks! It was delicious. This glaze would work nice on tuna as well!
TERRIFIC!! Looks easy and tasty!! You grilling for Memorial Day?? I'm doing brats.......
Surprisingly, I am not! Someone else is doing the cookin' this year ;-)
@@ChicagoGriller The girlfriend?
Friends throwing a Memorial Day get together. First one since the start of all this craziness :-)
Try salmon at 120-125 degrees instead. And brine overnight
Thanks for the suggestion. Maybe if I got higher quality salmon I would not cook it so well done. Not sure I fully trust that with Aldi salmon ;-)
Looks dam good, however a smidge over cooked for my liking .
Fair enough! Adjust to your ideal level of doneness. I'm trying to convince my wife that not everything needs to be medium to well done. It's a bit of a battle but we are slowly whittling away ;-)