Hey Sam! I'm a super fan...and if you are reading this, most likely you are too! I have two small tweaks I would offer, having made many cedar planked salmon meals over the years. First, pre-cut your salmon into single serving pieces...then, separate on the plank slightly - this offers a crispy edge on all four sides for everyone! Second , pre-heat the pre-soaked cedar plank. As the salmon cooks so quickly, the smoke needs a little more time to 'get going' to add a perfectly rich layer of smoke...developing the plank this way, then dropping on your pre-seasoned and pre-portioned salmon is next level kind of craziness! This is one of the easiest, big party recipes ever! Hope this helps! (T shirt idea - Sam N Cedar, Makes It Sweeter)
My dad makes a great salmon dish similar to this. Take brown sugar, brown mustard, worschestire and a splash of orange juice. Mix and coat the salmon before baking. Then crush up cashews to gravel sized bits and top
Hey Sam! As someone from Washington who has caught salmon in Alaska I like your rendition of the classic dish. If you want some Northwest flair, I recommend cooking it over the plank brined with Juniper Berries and cooked with Lemon Slices, a Black Currant reduction (sweetened), Black Pepper, Sea Salt, Capers, and Dill. You will love it! Also with good Alaskan Sockeye or Chinook salmon, the meat will be fatty enough you don't need the mayo. Thanks for all the great recipes!
Stop taking our salmon! I’m born and raised Alaskan and you southerners are stealing all our fish. You have decimated the population! Go eat your own fish. Just because you’ve destroyed your own salmon populations doesn’t mean you should do the same to ours.
I love all of your cooking videos and I love your kitchen thanks for having reliable and yummy recipes. Also love the pace of your videos very easy to watch!!!
Have any interesting BBQ rotisserie cooking ideas on the list? We found one in the 1960's using whole chicken (Capons) then stuffing them with 1/4'd Navel Oranges then 2.5 hrs on the spit. Man, the orange juices basting all that time gives a very mild orange taste...FYI.
I was ready to pull the trigger on a different salmon recipe from meat church then i saw yours. My favorite cooking guy! You are the main one thats upped my cooking game and every single recipe ive followed has been 🔥! Its a no brainer. Im making this salmon! Side note... your sauteed mushrooms with vermouth are on another level
Great video. If he just wrote the recipe using vague words for the quantities of ingredients, such as "put some salt on" or "spread a little mayonnaise," many of us would not have any way of knowing just how much is "some" or "a little." By actually seeing him adding the ingredients, we have good guidelines. I have this question, though: How do you know when to take the fish off the grill? I know you gave a time per inch (is that inch of thickness?), but you said you would check it anyway, that too little is better than too much. However, how did you know _before_ you cut the fish and saw the inside that it had been on the grill enough?
Sam - This is the best salmon recipe that I had ever tried My guests went back for more, and more!!! I did not have sriracha or the particular Japanese mayo that are shown on the video. But I substituted with Gochujang sauce and another brand of Japanese Yuzu mayo. The result was hitting it out of the ballpark. Your particular advice on keeping it on the slightly underdone side was spot on. After removing from the grill, it came to a perfectly succulent and done level. My wife of many years suddenly fell in love with me all over again🙂
I am so glad I was able to find this recipe again since I made this dish over a year ago and lost my recipe book! It is one of my favorite salmon dishes.
A variation that has been my go to cedar plank salmon for years... Dijon in place of the Siracha and mayo, and add some fresh dill before cooking. Salmon and dill love each other. Also use wild salmon instead of that farmed garbage. The reddah the beddah.
I will try your recipe tomorrow night i have family over for dinner. Siracha. Mayonaise (japanese) Pepper, kosher salt. There's no secrets behind the ingredients! Thank you, !!
I made this a while back. Only because I bought kewpie mayo on a whim not even knowing what it was. So I had it and why not. Maybe I bought it for a reason? Maybe it was meant to be? Wow. Ridiculous amazing. Best salmon I’ve ever had. It’s all speculative though.
My brother and I happened upon this recipe by chance about a year ago. Awesome don’t even to begin to describe how scrumptious this salmon is. We’ve made it several times over the past year. Serving it tonight..... thanks so much we 😍 love it
Great reciepe BUT..... I had a couple of issues: 1). the cedar plank was $80 due to the hike in lumber prices here. 2). I don't have a grill so I used my dryer with the optional shoe rack installed. The Samsung app was a lifesaver. Worked really good but my wife keeps complaining about the clothes now smelling like fish when they come out. I am going to try cleaning the lint out of the exhaust next. But the fish was tasty. Keep them coming Sam!!
A tip: Make sure to use cedar lumber, and not leftover cedar fencing, which "may" be treated with sh*t. I prefer alder (lotsa TDYs to Seattle) but will definitely try this!
Dude! Made this tonight for the first time at trying to cook salmon for my wife. It was the bomb! I was an instant salmon grill hero! Thank you for what you do and keep doing it.
Hello Sam - I made this exactly in my grill following your recipe on a cedar plank (just added some Dill) - and it came out more than perfect. My guests said that this is the best Salmon they have eaten- EVER!! Thank You for sharing such an awesome yet simple recipe.
I always enjoy your videos because you explain things in such simple form. Straight forward. And to the point. I love your recipes! Thank you for sharing. 😊
Try a cherry or alder plank sometime. So much better than cedar. Not sure where the cedar idea came from, but resinous softwoods are not good to cook with. Think "turpentine". Regardless, salmon on a plank is the best way I have found to cook it. Cooks perfectly.
Sam, your prep is solid. I like a little panko on top for a bit of crunchy texture sometimes. America's Test Kitchen recommends pulling wild salmon off the heat at 122F and farmed salmon (who would want to buy that??) at 125F with carry over temps of 5-7 degrees, depending on thickness. Slightly undercooked wild salmon has a really creamy/buttery taste. Newly subscribed. Thanks for the well-produced, informative, and entertaining vids.
I made this with king salmon. I literally thought I was in heaven. Both my daughters (9 and 5) who are the pickiest eater ever ran over and said, “What’s that good smell.”
Sam, i have a idea for you. try to reinvent (or improve) a very traditional dish that seem like it cant be or shouldnt be tampered with. Shepard's pie is a good example. the ball is in your court. cheers.
Ok... I don't care for fish, but this was absolutely amazing! I mean, wow! This was the first time that I can remember actually wanting more "fish!" I purposely overdid the sriracha and mayo a bit, but it still came out delicious. Great job man!
You made the OG version of this for my Pops and I YEARS ago. We still make it today, brown sugar molten lava goodness. I'm definitely going to try this one!
I must try this Japanese mayo!!! I'm still a fan of my Polish mayonnaise. I've tried so many and still haven't found a better one. I'm excited to try this Japanese one. I'll try to make this salmon one day (minus the sriracha :-) my ulcer wouldn't be happy). THANK YOU !
So you are right about the salt and pepper. But if you want some of the best salmon, find a fish house out of Washington or Alaska and order “Blueback Salmon” (young sockeye). The flavor of the blueback alone will make you ONLY want to use the salt and pepper, maybe the green onion as well.
Sam, buddy, I just found your channel, and this was the second video I watched. Got home threw it together and on the grill. This was incredible. I have made a couple of cedar plank salmons before but the combination of the sweet with the spicy, but still creamy was on point. I toasted a handful of tortillas and made a killer appetizer in just a few minutes. I look forward to watching more of your videos, and trying them out. Thanks for the recipe!
For grilled cheese (and the salmon), if you don't have any Japanese mayo, use Duke's mayo... If you can find it. Its "a southern thing" but you may be able to find it on Amazon, etc. It has that "zing" and is so different than standard Blue plate or Herman's. Dukes has converted many a mayo hater (including yours truly). Good video... *Looks* like your grill is big enough... Try some indirect heat, if possible, like my 6 burner gas grill, I can have one side or the center be indirect and it even has a cast iron smoker box on one side to hold wood chips if you need. This way, the direct heat way, you don't burn up your board. Just a thought.
I am not gonna bullshit you. I have hated salmon all my life. I made this shit tonight, and I honestly would rather have it than steak almost..and I’m a farmer in Texas. This shit was off the chain. Thank you for sharing...
Did you ever figure out why salmon oozes the white stuff? It doesn't happen to me consistently, but it usually means that the salmon ends up dry for some reason...
Might it be good to leave the skin on, cook it skin side up, seasoned side down, so you get all the flavourful fat dripping into the filet? And, just peel off the skin at the end?
Hey Sam! I'm a super fan...and if you are reading this, most likely you are too! I have two small tweaks I would offer, having made many cedar planked salmon meals over the years. First, pre-cut your salmon into single serving pieces...then, separate on the plank slightly - this offers a crispy edge on all four sides for everyone! Second , pre-heat the pre-soaked cedar plank. As the salmon cooks so quickly, the smoke needs a little more time to 'get going' to add a perfectly rich layer of smoke...developing the plank this way, then dropping on your pre-seasoned and pre-portioned salmon is next level kind of craziness! This is one of the easiest, big party recipes ever! Hope this helps! (T shirt idea - Sam N Cedar, Makes It Sweeter)
My dad makes a great salmon dish similar to this. Take brown sugar, brown mustard, worschestire and a splash of orange juice. Mix and coat the salmon before baking. Then crush up cashews to gravel sized bits and top
Hey Sam! As someone from Washington who has caught salmon in Alaska I like your rendition of the classic dish. If you want some Northwest flair, I recommend cooking it over the plank brined with Juniper Berries and cooked with Lemon Slices, a Black Currant reduction (sweetened), Black Pepper, Sea Salt, Capers, and Dill. You will love it! Also with good Alaskan Sockeye or Chinook salmon, the meat will be fatty enough you don't need the mayo. Thanks for all the great recipes!
Christian Hostetler wow 😍
Stop taking our salmon! I’m born and raised Alaskan and you southerners are stealing all our fish. You have decimated the population! Go eat your own fish. Just because you’ve destroyed your own salmon populations doesn’t mean you should do the same to ours.
@@tracemitchell7358 lmfao😂
Trace Mitchell I just pulled up tons of your salmon ha ha ha
Do you get a new cedar plank each time? Where do you get them?
"One bite never hurt anybody." - Eve, at the Garden of Eden
Easy killer
Also.....
Hurt.
Dummy.
Ha ha ha😂
Sam, I just tried this tonight and OMG it is definitely the best salmon I've ever ate! Thank you very much for sharing your recipe!
Hey, Sam! I am one of the neighbors you heard. We're still waiting for our salmon. Next time. Thanks.
Get this guy some Salmon!
Best comment ever.
I hope you got your salmon! Lol
I hope this is true lol
Okay fellas, should I substitute the brown sugar with Canadian Maple syrup? Also, can I soak the cedar plank with white wine? 👀
Why Am I watching this at night?
Are you a vampire?
I just made this today and it was the best salmon I’ve ever had! This is definitely going to be on my grill more often!
Bring some guests on the show! That would be cool
I love all of your cooking videos and I love your kitchen thanks for having reliable and yummy recipes. Also love the pace of your videos very easy to watch!!!
Great video !! Small question, is it safe to say that the plank becomes unusable after the first use and u literally can't use it again?
If I choose to keep the skin Should I oil the skin side
No grill... Can this be done on plank in the oven? Or would it be a hazard? Guess it can be done on a silpat & pan?
Have any interesting BBQ rotisserie cooking ideas on the list? We found one in the 1960's using whole chicken (Capons) then stuffing them with 1/4'd Navel Oranges then 2.5 hrs on the spit. Man, the orange juices basting all that time gives a very mild orange taste...FYI.
I was ready to pull the trigger on a different salmon recipe from meat church then i saw yours. My favorite cooking guy! You are the main one thats upped my cooking game and every single recipe ive followed has been 🔥! Its a no brainer. Im making this salmon! Side note... your sauteed mushrooms with vermouth are on another level
Great video. If he just wrote the recipe using vague words for the quantities of ingredients, such as "put some salt on" or "spread a little mayonnaise," many of us would not have any way of knowing just how much is "some" or "a little." By actually seeing him adding the ingredients, we have good guidelines. I have this question, though: How do you know when to take the fish off the grill? I know you gave a time per inch (is that inch of thickness?), but you said you would check it anyway, that too little is better than too much. However, how did you know _before_ you cut the fish and saw the inside that it had been on the grill enough?
Sam - This is the best salmon recipe that I had ever tried My guests went back for more, and more!!! I did not have sriracha or the particular Japanese mayo that are shown on the video. But I substituted with Gochujang sauce and another brand of Japanese Yuzu mayo. The result was hitting it out of the ballpark. Your particular advice on keeping it on the slightly underdone side was spot on. After removing from the grill, it came to a perfectly succulent and done level. My wife of many years suddenly fell in love with me all over again🙂
I am so glad I was able to find this recipe again since I made this dish over a year ago and lost my recipe book! It is one of my favorite salmon dishes.
A variation that has been my go to cedar plank salmon for years...
Dijon in place of the Siracha and mayo, and add some fresh dill before cooking.
Salmon and dill love each other.
Also use wild salmon instead of that farmed garbage. The reddah the beddah.
I will try your recipe tomorrow night i have family over for dinner. Siracha. Mayonaise (japanese) Pepper, kosher salt. There's no secrets behind the ingredients! Thank you, !!
I love this recipe! Is there a dairy free substitute for the mayo? Son is allergic to dairy.
Just tried a test in the oven and they were awesome! Can't wait to cook them on the planks later today, THANKS!!!
I made this a while back. Only because I bought kewpie mayo on a whim not even knowing what it was. So I had it and why not. Maybe I bought it for a reason? Maybe it was meant to be? Wow. Ridiculous amazing. Best salmon I’ve ever had. It’s all speculative though.
My brother and I happened upon this recipe by chance about a year ago. Awesome don’t even to begin to describe how scrumptious this salmon is. We’ve made it several times over the past year. Serving it tonight..... thanks so much we 😍 love it
Great reciepe BUT.....
I had a couple of issues: 1). the cedar plank was $80 due to the hike in lumber prices here. 2). I don't have a grill so I used my dryer with the optional shoe rack installed. The Samsung app was a lifesaver. Worked really good but my wife keeps complaining about the clothes now smelling like fish when they come out. I am going to try cleaning the lint out of the exhaust next. But the fish was tasty. Keep them coming Sam!!
A tip: Make sure to use cedar lumber, and not leftover cedar fencing, which "may" be treated with sh*t. I prefer alder (lotsa TDYs to Seattle) but will definitely try this!
Dude! Made this tonight for the first time at trying to cook salmon for my wife. It was the bomb! I was an instant salmon grill hero! Thank you for what you do and keep doing it.
Hello Sam - I made this exactly in my grill following your recipe on a cedar plank (just added some Dill) - and it came out more than perfect. My guests said that this is the best Salmon they have eaten- EVER!! Thank You for sharing such an awesome yet simple recipe.
I always enjoy your videos because you explain things in such simple form. Straight forward. And to the point. I love your recipes! Thank you for sharing. 😊
Would regular mayo work? This looks delicious!! Thank you for sharing!
It works just fine with regular mayo. Just do it!
Try a cherry or alder plank sometime. So much better than cedar. Not sure where the cedar idea came from, but resinous softwoods are not good to cook with. Think "turpentine". Regardless, salmon on a plank is the best way I have found to cook it. Cooks perfectly.
Sam, your prep is solid. I like a little panko on top for a bit of crunchy texture sometimes. America's Test Kitchen recommends pulling wild salmon off the heat at 122F and farmed salmon (who would want to buy that??) at 125F with carry over temps of 5-7 degrees, depending on thickness. Slightly undercooked wild salmon has a really creamy/buttery taste. Newly subscribed. Thanks for the well-produced, informative, and entertaining vids.
I made this with king salmon. I literally thought I was in heaven. Both my daughters (9 and 5) who are the pickiest eater ever ran over and said, “What’s that good smell.”
Sam, i have a idea for you. try to reinvent (or improve) a very traditional dish that seem like it cant be or shouldnt be tampered with. Shepard's pie is a good example. the ball is in your court. cheers.
erik nulty I'm here for it. That is a good idea.
Shepherd's pie.
Ok... I don't care for fish, but this was absolutely amazing!
I mean, wow! This was the first time that I can remember actually wanting more "fish!"
I purposely overdid the sriracha and mayo a bit, but it still came out delicious.
Great job man!
The ladies were the best testament to how good it was
How does Japanese mayo differ from ordinary mayo in terms of flavor?
It is typically sweeter and creamier - I haven't used regular mayonnaise since I tried it
Your videos are a godsend!!! Tried your carne asada fries recipe the other night... Delicious!!! Thank you!!!!
Thank you for explaining why you use kosher salt. I was just wondering what was the difference.
Made this last night and it was delicious! Love your channel!
I like to get my plank smoking before I lay the filet on top
I've seen someone else do this too...
Doing this tonight. Plus weather up here in Fort McMurray AB. Cheers.
I'm not a fish guy, but I believe I have to try this. Can I do on my Flat top griddle? With plank
Medium heat - 130ish internal temp
what type of cedar plank should I look for . I have kamado what temp would you recommend
Can I put old bay seasoning on it instead of salt/pepper or would that be too much?
You made the OG version of this for my Pops and I YEARS ago. We still make it today, brown sugar molten lava goodness. I'm definitely going to try this one!
Would cooking it with charcoal and hickory chips be a good idea?
I use mayo when I toast my buns it creates a nice crust
You forgot the best part.........Canadian Maple Syrup!!!!! LOL
Cooked this tonight, skipped Sriracha 'cause I cant stand it. This was perfect! Thanks for the video.
I must try this Japanese mayo!!! I'm still a fan of my Polish mayonnaise. I've tried so many and still haven't found a better one. I'm excited to try this Japanese one. I'll try to make this salmon one day (minus the sriracha :-) my ulcer wouldn't be happy). THANK YOU !
tried last night, had to tweek what i didnt have... by far one of the best salmon dishes i ever had.
This mayo is great in salmon croquettes
Maple 🍁 from 🇨🇦instead of brown sugar lol
What was the temperature inside the grill?
just made this with my own spice and some mayonnaise, BUT i used ginger and rosermary as well. GOOD
What temperature would you advise for doing this cook on a Traeger?
You deserve so many subscribers your content is amazing
Medium high ? What temperature is that ?
it tastes freaking amazing
it was weird when the plank rose in the middle, and caught on fire once..but so tasty
Dude you are the future of cooking shows
Hi Sam,
Can I make it in the oven?
So you are right about the salt and pepper. But if you want some of the best salmon, find a fish house out of Washington or Alaska and order “Blueback Salmon” (young sockeye). The flavor of the blueback alone will make you ONLY want to use the salt and pepper, maybe the green onion as well.
What do you do with the cedar plank afterwards??? How do you clean it ?
Came here to get an idea of how to grill cedar plank salmon, but love the curveball you threw with the sriracha and Japanese mayo!
Is the cedar plank supposed to be pre-treated or nah?
On a charcoal grill, would that be at 350F or so (grill temp)?
Sam, buddy, I just found your channel, and this was the second video I watched. Got home threw it together and on the grill. This was incredible. I have made a couple of cedar plank salmons before but the combination of the sweet with the spicy, but still creamy was on point. I toasted a handful of tortillas and made a killer appetizer in just a few minutes. I look forward to watching more of your videos, and trying them out. Thanks for the recipe!
You're very welcome Zachary thanks for commenting and welcome to the channel!
Mayo and Brown Sugar! Yes!
I know this is super old but I made it with the ‘French onion stuffed twice baked potato’s in your other video’ huge hit!!
I'm definitely making this. My grandmother and dad love salmon (I like it but wouldn't order it out) and they will love this.
Just made it man and it was delicious!!!! Thanks
Oh, that salmon was delicious! Best salmon ever and such easy recipe!! Thank you for the video. :)
I came back to say after a second win-the flavour profile is on the money.
I have not been a big fish person. This was amazing!!
For grilled cheese (and the salmon),
if you don't have any Japanese mayo, use Duke's mayo... If you can find it. Its "a southern thing" but you may be able to find it on Amazon, etc.
It has that "zing" and is so different than standard Blue plate or Herman's. Dukes has converted many a mayo hater (including yours truly).
Good video...
*Looks* like your grill is big enough... Try some indirect heat, if possible, like my 6 burner gas grill, I can have one side or the center be indirect and it even has a cast iron smoker box on one side to hold wood chips if you need. This way, the direct heat way, you don't burn up your board. Just a thought.
Hey Sam, I made this for my family and they LOVED it. Thank you!
Can you reuse sedar plank?
This was so easy to make. Best salmon I ever made. Thank you!
OMG..........Why was I researching "Poached" Salmon when I could have saved time and watched yours FIRST! That look DELICIOUS!
I love kewpie mayo....I make a lion king roll with it and Sriracha
I think I’ll try this tomorrow.
whats the temp of the grill?
I'm making this for my wife today! thanks Sam!
Going to try this in a few hours!!
Grilled cheese with mayo creates a great crispy crust.
What temperature on the Traeger grill
Sam, I made this and it was very good. Thanks for the recipe.
Love that you did cedar plank salmon!
I am not gonna bullshit you. I have hated salmon all my life. I made this shit tonight, and I honestly would rather have it than steak almost..and I’m a farmer in Texas. This shit was off the chain. Thank you for sharing...
I came to learn. Looks good.
Where did you get a ceder plank that size? Can you reuse it?
Why when I bake salmon, there is this white ooze that comes out around it? How do I stop it from happening
Did you ever figure out why salmon oozes the white stuff? It doesn't happen to me consistently, but it usually means that the salmon ends up dry for some reason...
@@deprofundis3293 unfortunately I haven't figured it out. Will let you know
@@remyd8767 It's the fat isn't it?
@@johnedward8352 I hope so otherwise your fish got a little excited ;)
@@NeverDoubtMe23 🤣
Might it be good to leave the skin on, cook it skin side up, seasoned side down, so you get all the flavourful fat dripping into the filet? And, just peel off the skin at the end?
I like this Guy!
Love it - thank you
I want to make this real soon thank you!
Could you mix the mayo, Sriracha, and brown sugar along with real maple syrup and the spread it onto the fillet