How to Cook Salmon - Cedar Plank Salmon Recipe 

Super :) bardzo lubię tak przygotowanego łososia :)

Have you ever been tasting the delicacy of crunchy grilled salmon skin at a good Japanese restaurant ? I promise: You would not throw the skin away, anymore . . .

Looks good chef!!! Looking forward to trying it. I've never cooked with cedar planks before.

Why bother using cedar planks if you’re not getting them to slowly burn. The idea of cedar planks is for the fish to absorb the light smoke coming off the planks. It says right on the package of cedar planks from Costco, DO NOT REUSE

Your cedar planks didn't smoke. You did it wrong.

can i use tuna fillet instead of salmon???? please give me a responce

Looks good chef! where can I buy those cedar planks?

Great video! I love cooking with cedar planks. What is the significance of cutting the salmon at an angle as opposed to 90° straight down? BTW, it's not a good thing to watch these videos right before bed, very bad for the diet! ;)

Hello, I subscribed a few weeks ago and have been trying to catch up ever since, my daughter and I attempted to cook taco's tonight, we have new soft shell boats, it looked so easy and mess free. We suffered third degree burns after the first bite and my daughter added mixed veg to the mince and onion (we still had cherry toms and lettuce though) filling went everywhere! This raft came with no life jackets! I was hoping to try nacho's this week, is it safe? Do you have any tips, tricks, recommendations or safety requirements that you could share with us?

I pull my salmon at 135 it will get to 140 by the time you eat it. Always moist. If you don't like maple syrup try honey instead. I also add small amount shredded ginger root.

Go and buy skinless one

I know a lot of people say "skin side down" for grilling salmon, but I challenge you to start skin side up. I typically grill over direct flame on charcoal or on my gas grill, around 4 minutes per side and start with the skin side up and it always looks like it should be featured on a restaurant menu. I recommend you give it a try.

Howzit Jason! I'm a high school graduate and I'm going to culinary school next week and I was wondering if you give some tips and pointers :) mahalos.

Didja use the skin and bones for stock? I hope so. No, no, you said you threw the bones out. Shame.

I've always hated cooking salmon I work at a family owned restaurant in the Bay Area and our new chef for some reason loves to undercook our salmon hopefully with these tips I can be the sous chef that brings a lot more to the table! Thanks for sharing it looks awesome.

I guess..no point to soaking them if you dryed them.. Weird, looks good though !

Great Video Chef! could you possibly do a tutorial on pressure cookers as I got one for my birthday and I really don't know any recipes that call for it :[ Thanks -Phil

Thank you .. I'll be doing this for the first time

You're looking fit, Chef. Good to know you are eating well and staying healthy.

Hey Guys! You should consider checking our videos out! We cook our planks similar to this but with flavors baked into the wood!

I needed a trick for removing the skin. Thanks

This looks amazing! I have a question, is it necessary to take off the skin? (That’s the best part!)

Jason, have you ever tried salmon cooked medium-rare? In salmon that would be in the neighborhood of 127 degrees. I prefer it that way, though only with wild salmon; farmed salmon is too prone to parasitic infestation. Farmed salmon is evil, btw. ;) Also, I can see why you would cut the skin off, but by doing so you deprive yourself of that delicious fat layer that is right next to the skin. I love that stuff!

Subbed for the outtakes lol what's the reason for the plank? Flavor?

at what temp was the grill?

Respect from Germany ! That Shows delicous and healthy

Good show. Thanks

Do get the same smoke taste by not having the planks over the heat? or did you not want the smoke flavor.

Awesome Jason!! Looks amazing! Thnx!

Should have put that on your smoker :)