The great thing about smoking fish is that there are so many types that you can try out. All fish can be smoked, and there is no reason why you should not consider different options and flavor combinations.

Whether you want to make the most out of your smoking set-up, or if you want to experiment with unique aromas, these are some of the best types of fish to smoke. 

While most fish can be smoked to enhance its flavor and create a delicate, flaky texture, fatty fish tends to respond best in the smoker.

Fatty fish absorb the wood flavors from the smoke better than lean, simply because they have more fat to soak it up. Try to focus on using fish that is high in omega 3 for a healthy source of fat in your diet.

Best Types of Fish to Smoke

Striped Mullet

This fish has a particularly high oil content, which makes it an especially decadent-tasting finished product when smoked. It is recommended that you brine the fish before smoking. This helps make the structure of the meat more stable, and less likely to fall apart while it is in the smoker. 

Cut off the head of your mullet, leaving the scales and skin on the body. Cut along the side fin from head to tail, so that the body folds out in one piece. After brining, you should rinse with cold water and then leave to dry overnight. This can help make a crispy exterior. 

Striped mullet pairs well with hickory or pecan wood if it is available to you. Add lemon, olive oil, and salt to the fish for additional flavor enhancement. Once you have everything set up, you can leave your fish for around 3 hours, or longer if you are using a colder temperature than average. 

Mackerel

Smoked mackerel is a crowd-pleaser. It is packed full of moisture and flavor, which is why it is one of the most popular types of fish to smoke. Mackerel can take on a slightly sweet taste depending on the wood you fill your smoker with. 

While mackerel can become dry a little easier than some other fish which creates an unpleasant texture, it’s easy to prevent this by brining it before smoking. Use more salt than you think you will need, as this can also help maintain some structural integrity of the mackerel. 

Another way to prevent mackerel from drying out too much is to ensure that you are smoking it for the right amount of time and under the correct temperature. You can cold smoke it at around 100 Fahrenheit for four hours, and then hot smoke for 2-3 hours at 200 Fahrenheit. 

This is one of the best ways to preserve the mackerel’s texture and bring out its fragrant aromas. However, it really depends on your smoker and what settings are available, because some make great tasting smoked mackerel within twenty minutes!

Salmon

This is another fish that is often smoked, because of its unique profile and rich taste overall. Again, it’s important to soak the fish in brine ahead of time. While it was originally seen as a luxury by many cultures, you can create your own smoked salmon at home. 

Because of its color, you do not want to risk over-or undercooking this delicate fish. That is why you should invest in a high-quality meat thermometer to keep a close eye on the salmon and remove it when it is ready. 

Depending on the settings of your smoker and the total capacity, smoking salmon can take anywhere between one and four hours. It can be a great centerpiece if you are using a large fillet or the perfect addition to a charcuterie board for entertaining next to a glass of wine. 

Bluefish

For a robust, flaky-tasting fish that is fragrant and an excellent source of selenium, you could also try adding bluefish to your smoker. Because of its flaky texture, smoked bluefish is a great addition to dips, sauces, and omelets. 

Because it has a more fragrant aroma, balance out the flavors of the fish by topping generously with black pepper before adding it to your smoker.

Bluefish needs to be left to do its thing in the smoker on high for thirty minutes to an hour, depending on the size of the fish, before lowering the temperature and leaving it for around three hours. 

Again, it is worth using a meat thermometer to avoid overcooking the bluefish because it can be easy to become an overly dry texture that is unpleasant to eat. 

Trout

Another fish that pairs well with sweet and salty flavors is trout. It is an exceptional fish to smoke because of the way that it takes on additional flavors without compromising the balanced taste that this fish provides. Cedar, cherry, and alder wood are preferred for smoking trout because of the slight sweetness that they can add. 

In comparison to salmon, which looks very similar to once they have both been smoked, trout has a more delicate flavor. This makes the fish more light and fresh-tasting, even after going through the smoking process. 

The internal temperature of trout once it is fully cooked should be around 145 Fahrenheit. Depending on the smoke set-up you have, the process can take approximately one hour for every half pound of fish. 

Swordfish

Do not be put off by the size range that these fish can be seen in, swordfish can have a subtle tasting sweetness without some of the excessive fishiness that other fish tend to have. When it has been smoked, swordfish is gentle meat that is soft, tender, and moist. 

It is usually best to buy swordfish fillets because they are easier to work with than the entire fish, and a lot cheaper. Filling your smoker with maple chips is a perfect way to bring out the sweetness within the fillets. 

The smoking process usually takes around two hours, but it is done when the internal temperature on the thickest fillet has reached 145 Fahrenheit. As long as you season liberally with salt, pepper, garlic and onion powder, then swordfish can be a highly impressive type of meat to work with. 

Tuna

Tuna meat is strangely similar to beef, especially when it has been filleted. It pairs well with the cooking methods of a smoker because of its more subtle fishy taste. Mild flavors are best for this fish, like cherry or apple. You can use whatever type of tuna you like, but we would recommend Ahi tuna. 

Smoked tuna fillets are a luxury unlike any other, and their unique meaty flavor combined with the fishy undertones is sure to impress the toughest of critics. It can be a great way to introduce new flavors to picky eaters or to add to a salad during the warmer months. 

Scallops, Clams, Oysters

While these are not necessarily considered fish, scallops, clams, and oysters taste amazing when they have been put through the smoker.

This is because of the impressive range of flavor that each has, and how the smoking process brings this out. Whiskey butter, garlic, and creamy mustard sauce all pair well with these types of fish when they are smoked. 

This is due to the way that they respond to certain aromas and retain their own texture when they are cooked correctly. It doesn’t take as long to prepare and cook scallops, clams, and oysters using the smoker because they are much smaller than some fish fillets you may be using. 

Add these during the last thirty minutes of smoking to allow them to retain the deep aromas without becoming dry. 

Things To Consider When Smoking Fish

These are some factors to be mindful of when you are preparing to smoke fish. Of course, the weather can be an influential factor if you live in an area that has more unpredictable rainfall.

If your smoking equipment is set up outdoors then you could consider setting it up under a shelter, waiting for a clearer day, or using the oven to smoke your fish. 

Wood is another important thing that can affect the taste of the fish and anything else that you choose to smoke. Different types of wood create slightly different aromas which will infuse into the fish to create a unique taste.

Consider how soft each type of wood is, and whether you want to soak it ahead of time because this can help with the overall flavor achieved. 

Sweeter wood like hickory typically works best with meats such as pork and ribs, whereas maple wood is recommended for poultry. Alder, apple, mulberry, and oak are some of the most commonly recommended types of wood to smoke fish and seafood. 

It is, however, up to you to decide which types of wood you want to use. The beauty of the smoking process is that you can experiment with different combinations to see how they affect the overall taste, texture, and aromas of the fish. 

Depending on how you choose to get started with the smoking process, you could consider using it to develop a new skill. Changing the heat settings, hanging up the fish, and checking it over time can be highly rewarding and satisfying.

For an extra DIY idea, you could try to use leftover pieces of metal, or old oil can build your own smoking machine. 

There is a range of smoking equipment on the market, and small intricacies such as the size of the chamber can impact the total time it takes to smoke certain foods.

For example, longer meat smokers such as this one provide slightly less area for the wood chips. This can have an effect on the taste of the fish because there will be less smoke created in total. 

Another design to consider if you don’t have a smoker is the wider layout that allows more space to move wood around and space the fish apart. This can allow you to keep things at different temperatures because you can gain better control over the wood and therefore heat. 

Frequently Asked Questions

Is Smoked Fish Good For You?

It is one of the healthiest ways to cook fish because there is less need for oils and other fats that are normally used in frying or sautéing certain fish. Smoking locks in the omega-3 enriched oils of the fish without adding more fats that are unhealthy. 

How Long Does Smoked Fish Last?

In the refrigerator, most smoked fish lasts around ten days in an airtight container. However, it might be hard to resist snacking on the delicious, delicate-tasting fish ready at your fingertips.

Apart from the taste, the main difference between store-bought smoked fish and what you have smoked yourself is the shelf life. Homemade smoked fish has a much shorter shelf life, although the taste certainly makes up for it! 

Why Would I Smoke Fish?

Traditionally, meats were smoked to help preserve them and make them last longer. The smoking process helps prevent the growth of bacteria, and locks in some of the essential moisture that keeps its taste. The aromas of smoked fish are unlike anything else, and it’s worth trying the process purely for the taste of freshly smoked fish. 

Final Thoughts

There are so many types of tastes, aromas, and textures that contribute to the experience of smoked fish that it is difficult to decide on one specific type of fish to name as the ‘best’ to smoke.

That is why this guide has covered some of the most popular types of fish to smoke, and how their unique characteristics can be enhanced with particular wood types, smoking times, sauces and seasoning. 

Build your own smoker or buy one today to begin experimenting with different types of wood. Create your own smoked meats and fish to impress your loved ones at your next dinner party. It is certainly a labor of love worth the time spent on the process.

The post Best Fish To Smoke (10 Ideas) appeared first on Own The Grill.

In order for your smoked salmon to turn out perfect every time, you need to make sure you use the right type of wood when smoking it.

Different types of wood can impart different flavors to your salmon, so choosing the right kind is essential if you want a flavorful final product.

In this article we will discuss some of the best types of wood for smoking salmon and how they can help bring out its unique flavor.

The Best Wood For Smoking Salmon

Hickory

Hickory is at the top of our list for best wood for smoking salmon. It has a strong and distinct flavor that really stands out.

Hickory imparts a sweet yet smoky taste to your salmon, making it an excellent choice for those who like bold flavors. However, hickory can be quite overpowering so make sure you don’t use too much of it when smoking your salmon.

Applewood

Applewood comes in second for the best wood for smoking salmon.  Applewood has a subtle yet sweet flavor that adds depth to the taste of your smoked salmon without overpowering it.

Additionally, applewood helps produce a nice pink color in the flesh of the fish, making it a great choice for those who want to achieve an aesthetically pleasing finished product.

Maple

Lastly, maple wood is also great for smoking salmon. Maple imparts a mild and slightly sweet flavor that complements the taste of salmon without overshadowing it. Additionally, the smokiness of maple is rather subtle, making it a good choice for those who don’t want an overly smoky flavor.

Wood Types We’d Avoid For Salmon

Mesquite

Mesquite is one of the most popular types of wood for smoking, but it should be avoided when smoking salmon. Mesquite has a pungent flavor that can easily overpower the delicate flavor of salmon, making it an unwise choice for this particular type of fish.

Oak

Lastly, oak wood is not recommended for smoking salmon. Oak has a strong and intense flavor that can easily overpower the taste of salmon.

While it’s not quite as strong as mesquite, it is still easy to overdo it on salmon – so we think it’s best to stay away from it when smoking any type of fish.

Bonus Suggestion: Cedar

Ok so cedar isn’t a wood you’d normally use in a BBQ smoker.  However, we’d be remiss to not include it on this list because one of the most popular ways to prepare salmon is by grilling it over a cedar plank.

Simply soak your cedar planks, put’em on the grill, add your salmon, and you’ll be well on your way to incredibly tasty flavor.  The cedar smoke is a perfect complement to the delicate salmon flavor profile.

Final Thoughts

When it comes to smoking salmon, the type of wood you choose can really make or break the final product.

By using one of these three types of wood – hickory, applewood, or maple – you can be sure that your smoked salmon will have a delicious flavor that will make it stand out from the rest. So, get your smoker ready for some smoky salmon goodness!  Happy smoking!

The post Best Wood For Smoking Salmon – And What Not To Use appeared first on Own The Grill.

However, for those of us who enjoy this delicious crustacean, it is certainly worth paying attention to where the lobster is sourced from, how it’s prepared, what it’s served with, and, as we’ll discuss today, what’s the best wine with lobster. Pairing wine with seafood, in general, is an exciting endeavor in and of itself.

With the many flavors of the ocean at our disposal, there-in lies a seemingly endless array of possibilities to choose from when it comes to wine pairings. This is one reason why I particularly enjoy seafood: the sheer quantity of edible options literally floating around is astounding!

Types of Lobster – Quick Look

Before we dive into pairing wine with lobster, however, let’s take a quick look at the creature itself. While I could spend a great deal of time discussing the variety of lobsters found across our planet, I’ll instead categorize them all into two groups: Clawed lobsters and Spiny lobsters.

Clawed Lobster

I’d venture to say what most people think of when the word lobster is brought to their minds is a Clawed lobster – a lobster with two large claws at the forefront of the body. These are the lobsters you are most likely to see on display in a tank of water while at a seafood market or a high-end steakhouse.

Spiny Lobster

Spiny lobsters, on the other hand, are quite different from Clawed lobsters even though their bodies have many resemblances to each other. The notable difference in appearance between the two is that Spiny lobsters lack claws at the head of the body, instead having large antennae that give it its “spiny” characteristic. Both types are edible, and both are delicious!

Best White Wine With Lobster

When it comes to pairing wine with lobster, it’s best to locate a wine that compliments the inherent delicate, sweet flavors found in the lobster meat. While the actual flavor profile of the lobster can vary depending on its preparation it’s a general rule-of-thumb that crisp, delicate, and fresh wines are best paired with this dish.

Chardonnay

This green-skinned varietal, which originated in Burgundy, France is incredibly diverse, not only in terms of where it can be grown but also regarding its flavor profile and what food it can be paired with.

Chardonnay as a wine can range from being rich, buttery, and oaky with notes of vanilla, all the way to being completely unoaked, steely, and crisp with notes of citrus and fruit.

With this wide range of flavor profiles, one can easily imagine the sheer scope of food pairing options available to it.

Generally speaking, California produces a fair amount of Chardonnay that lean towards the more full-bodied, rich, buttery side of the flavor spectrum, while Burgundy produces a host of selections that lean in the opposite direction: more crisp and elegant with plenty of citrus and minerality.

However, California and Burgundy produce plenty of both styles. What’s great about this spectrum differentiation between the two regions is that lobster, in its wide array of preparation methods, can easily pair with wines from either camp.

Lobster that is served in rich, buttery sauces can be complimented by an oaky, equally rich Chardonnay from Napa Valley.

On the other hand, Lobster that has been boiled or baked can go well with a young white Burgundy from Chablis, which can offer up more of a lean, mineral-laden profile. Since there is plenty of diversity to be enjoyed when it comes to both Chardonnay and lobster, the options to explore when pairing both together are bountiful.

Chardonnay Suggestions with Lobster:

• William Fevre, Chablis, Champs Royaux
• Alexana, Terroir Selection Chardonnay
• Sandhi, Bentrock Chardonnay

William Fevre Chablis Champs Royaux

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Sauvignon Blanc

Like Chardonnay, this varietal is green-skinned and originates from France. While Chardonnay originates from Burgundy, Sauvignon Blanc hails from Bordeaux. Grown across the world this varietal produces an incredibly food-friendly wine that is crisp, dry, and quite refreshing to drink – especially on a hot summer day!

Tropical fruits, white flowers, lush green grass, fresh bell peppers are just a few of the many notes one can smell and taste in Sauvignon Blanc. With this diversity comes a host of food pairing options, and that’s where lobster comes in.

When I envision pairing Sauvignon Blanc with lobster, I picture a succulent broiled lobster that’s been basted with a thin glaze of clarified butter and sprinkled with fresh lemon juice. Simple, delicate, flavorful but not overly robust, this is the kind of food Sauvignon Blanc can truly shine with.

Both the lobster and the wine compliment each other in their restrained expressiveness; one is not dominant to the other. The fresh and zesty citrus notes often found in Sauvignon Blanc can mingle well with the lobster’s sweet meat, savory glaze, and citrus sprinkling.

Sauvignon Blanc Suggestions with Lobster:

• Henri Bourgeois Sancerre, Les Baronnes Blanc
• Cade Napa Valley Sauvignon Blanc
• Arkenstone ‘NVD’ Sauvignon Blanc

Henri Bourgeois Sancerre Les Baronnes Blanc

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Riesling

Wine can be a divisive experience in some regards, namely because people have unique palates and their own personal preferences on what they like and don’t like. However, few varietals are so misunderstood and so divisive as Riesling, in my opinion.

Generally regarded as nothing more than a sweet, nectar-like wine that ought not garner a price tag exceeding $15/bottle, Riesling is not taken seriously by millions of wine-drinkers, especially when it comes to pairing it with food.

I’m here to convince wine-drinkers to reconsider. Riesling is a varietal that requires an intimate and oftentimes lengthy courtship in order to understand it – this process is worth every minute, every bottle, every sip.

When it comes to food pairings, Riesling is an absolute powerhouse as it can be paired with sweet dishes, spicy dishes and seafood, as well as garden-driven cuisine.

It has the power to be chalky and full of minerality; yet, it can also be a sweet, borderline viscous wine. It’s a wine that can be amazing when consumed young and ethereal after numerous decades of aging.

When it comes to Riesling I think of broiled lobster as I do with Sauvignon Blanc, and this is mainly due to the lobster meat’s natural sweetness. This sweetness can pair quite nicely with Riesling’s acidity, sweetness, and overall floral & citrus notes.

However, Riesling’s usefulness when lobster is on the menu doesn’t stop there, nor does lobster have to remain within the confines of being broiled or baked when Riesling is being served.

Consider this: Asian cuisine is well-known for its heavy utilization of exotic spices, and that even goes for lobster dishes. A sweet Riesling that has a fair amount of zing from its acidity can not only stand up to spicy dishes; it can be an outright stunner!

The heat of a spicy dish is beautifully counteracted by the Riesling’s sweet, refreshing, and tantalizing flavor profile, all of which comes together for a union that’s sure to impress.

Riesling Suggestions with Lobster:

• Domaine Wachau Federspiel Terrassen Riesling
• Schloss Vollrads Riesling Kabinett
• S.A. Prum, Wehlener Sonnenuhr Auslese Riesling

Domane Wachau Federspiel Terrassen Riesling

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Best Red Wine With Lobster

However, don’t let this generalization limit you to just white wines! Yes, believe it or not there are some great red wines that are equally suited to being paired with lobster. Whether white or red, let’s dive in and see what friends lobster has in the world of wine.

Pinot Noir

The final varietal I’d like to discuss is Pinot Noir. However, I will preface this by saying that I’d like to limit this discussion to just one region: Burgundy

This famous wine-growing region in France is known for producing some of the finest wines in the world (and some of the most expensive), which goes for both red and white wine. Alas, Burgundy as a region (and France as a country) can offer wines ranging from a few dollars per bottle to tens-of-thousands of dollars per bottle and everything in between.

The options are wonderful, and the quality is remarkably consistent across the price spectrum. Burgundy as a region is well-known for producing Pinot Noir as its dominant red varietal and Chardonnay as its dominant white varietal.

Wine in Burgundy is classified according to the geographic location of where the fruit is sourced from. This classification system generally denotes overall quality, as well.

For the purposes of our discussion, I’ll be limiting us to only Regional and Village wines. Regional-level wines are made from grapes that are sourced from all over Burgundy.

For these wines you will see the word “Bourgogne” on the label, which is French for “Burgundy.” Stepping up one notch on the classification ladder are Village-level wines, which are made from grapes that are sourced from a more select area of Burgundy.

The wine label for a village-level wine will have the name of the actual village (or commune) on it, such as Chablis, Pouilly-Fuissé, Moulin-à-Vent, and Nuits-St-Georges, to name a few.

Pinot Noir Suggestions with Lobster:

• Domaine Thibault Liger-Belair Bourgogne Rouge, Grand Chaillots
• Joseph Drouhin Cote de Beaune
• Louis Jadot Pommard

Domaine Thibault Liger-Belair Bourgogne Rouge Grand Chaillots

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Pinot Noir, in general, is a food-friendly varietal and can be enjoyed with a multitude of cuisines from all over the world.

From the ripe, fruit-forward Pinot Noirs found throughout California’s winegrowing regions to the more earthy, savory Pinot Noirs found in Burgundy, the ability to create an experience at the dinner table that is centered around this varietal is quite easy to do.

When it comes to pairing lobster with a Bourgogne Rouge (a regional red wine from Burgundy) the preparation of the lobster ought to be considered, just as it must be for the prior varietals we discussed. Lobster Thermidor comes to mind when thinking about a pairing with Burgundian Pinot Noir.

Rich, savory and very flavorful, Lobster Thermidor is a French dish that comprises cooked lobster, brandy, egg yolks, and oftentimes a cheese, all of which is combined to form a creamy mixture that is then poured inside of the lobster’s shell and cooked in the oven.

A great deal of Pinot Noir from Burgundy exhibits an overall flavor profile that is full enough in body to withstand the richness of Lobster Thermidor without overpowering the senses.

Burgundy Pinot can oftentimes exude notes of bright red cherries, sweet tobacco leaves, crushed gravel, iron, and even clove and menthol. This spectrum of smell and taste ensures for a flavorful yet balanced approach to enjoying a luxurious dish like Lobster Thermidor.

Best Wine With Lobster – Wrap Up

Lobster is a delicacy, and it ought to be treated as such. We pay careful attention to how the lobster is caught, how it’s stored (whether alive or not), how it’s prepared, and how it’s ultimately served and enjoyed.

From the time it’s caught to the time it’s consumed; a lot goes into getting a lobster to the dinner plate. The same can also be said of wine when it comes to getting it into your glass.

Pairing these two labor-intensive delicacies with one another is truly a heavenly match and can evoke emotional responses ranging from excitement and exhilaration all the way to serious, inner contemplation at just how amazing the two are for each other.

While lobster can oftentimes be viewed as a serious dish that ought to be reserved for special occasions, try and have some fun with this pairing – let’s call it experimenting in style! And whether it causes a smile from ear-to-ear, or just a satisfied mmmmm, enjoy the experience, enjoy the journey, and happy sipping!

Looking for more wine suggestions?  Check out these posts next:

• Best Wine With Steak
• Best Wine With Salmon

The post Best Wine with Lobster – Our Pairing Suggestions & Guide appeared first on Own The Grill.

Oven baked salmon recipes can get a little mundane though if that’s the only way you prepare it.  One of my absolute favorite ways to spruce things up is by cooking cedar plank salmon on the grill.

It might sound exotic, but the process is really simple.  All you need is a cedar plank for grilling and to ensure you complete a few easy steps to prepare for your cook!  More on that below – read on for our complete guide and cedar plank salmon recipe.

What Makes Cedar Plank Salmon So Great?

Planks are soaked before they’re placed on the grill, so to a degree your food will also steam a little bit on the grill when cooked with this technique.  Because of this, veggies are also a great choice for grilling on cedar.

It’s also possible to plate salmon with the plank and all for some really cool presentation if you really want to wow your guests.

Tips for Prepping Your Cedar Planks

Nowadays, most grocery stores remain in healthy stock of cedar planks for grilling – so check out the kitchen equipment or grilling section of your local store the next time you’re there.  They’re also available online!

Cedar Grilling Planks - 12 Pack

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The only prep work that is absolutely necessary is to soak your plank, but there are a variety of little tips and techniques that can really enhance the experience.  Here are a few of our suggestions for getting the most out of your cook:

• Soak your cedar plank in water for at least 3-4 hours in advance of your cook.  This will prevent the wood from burning on the grill and it will also help to keep your food moist.
• Put some sort of weight on top of your wood while it soaks to ensure that it’s fully immersed in the water.
• For different zests and flavors, soak your wood in cheap wine or apple juice instead of water.
• Brush your plank lightly with oil to help give it a non-stick property.
• Cure the plank by placing it on your preheated grill grates for 2 minutes per side before you add salmon.

I’ve heard of folks reusing cedar planks 2 or 3 times, however I’m not a huge fan of this practice – most manufacturers specify that their wood is for a single use only.  I like to play things safe and stick to that recommendation, especially because the product itself isn’t very expensive.

How to Cook Cedar Plank Salmon

After your cedar planks are nice and prepped, the cooking process itself is pretty easy.

1. Season your salmon with salt and pepper and/or any other seasoning combination you prefer (check out our recipe below).
2. Place salmon skin side down on your cured planks.  Move the planks to a section of your grill where they will not be over a direct flame.
3. Close the lid and cook for about 20 minutes.
4. Remove from the grill and let the salmon rest before serving!

Salmon is done when it’s flaky and a light pink throughout the fillet – with no more translucence.  If you have a probe thermometer handy, measure the internal temperature of your salmon.  It’s ready to come off the grill once it reaches a temperature of 145°F.

Print

Cedar Plank Salmon Recipe

Our Favorite Recipe for Easy Cedar Plank Salmon on the Grill

Course Main Course

Cuisine American

Keyword Cedar Plank Salmon, Grilled Salmon, Salmon

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soak Planks For 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 2 people

Calories 380kcal

Equipment

• 2 cedar planks*

Ingredients

• 2 salmon fillets 1/2 lb each
• 1/2 tbsp kosher salt
• 1/2 tbsp ground black pepper
• 3-4 lemon slices
• 1 tsp olive oil to baste plank

Glaze Ingredients

• 2 tbsp dijon mustard
• 3 tbsp brown sugar

Instructions

• Soak your cedar planks in water for 3 hours before planned grilling time, ensuring that the planks are completely submerged
• Preheat your grill to 400°F. Ideally you should set up two grilling zones so your salmon planks wont be over flames or direct heat
• Stir glaze ingredients together in a small bowl until smooth
• Baste a light layer of glaze onto each of the salmon fillets. Then sprinkle kosher salt and ground black pepper on top of the salmon
• Place soaked cedar planks on the grill and shut the lid for 2 minutes. Then flip the planks and close the lid again for another 2 minutes. After the 4 total minutes of curing the planks, you should start to smell a smokey smell
• Brush a tiny bit of olive oil on the top side of the planks. Place the salmon on top of the planks, skin side down. Top the salmon fillets with lemon slices
• Cook salmon for about 20 minutes, with the planks sitting on a section of the grate that is not directly over a flame
• Salmon is finished when it has reached an internal temperature of 145°F and easily flakes with a fork
• Remove salmon from grill and let it rest for about 5 minutes before serving. Enjoy!

Notes

• Depending on the size of your planks, both salmon fillets might fit on one plank – and it’s totally fine to cook with multiple fillets on one plank if that is your preference!

You can cook with planks over a direct flame if you don’t have a choice, but you need to be careful and have a spray bottle of water ready in case the plank catches fire.  Read more about two zone grilling here.

Nutrition

Calories: 380kcal

Is Cedar Safe to Cook On?

If you’ve spent time around grilling and smoking, you know that for the most part the wood we use to cook and flavor our food are almost always hardwoods.  Woods like hickory, mesquite, oak, apple, and cherry are the staples of BBQ – but what about cedar?

Cedar is actually a softwood – so the question of whether cedar is safe to cook on is a fair one.  Especially considering most softwoods are toxic and really bad choices to implement into your cooking process.

Cedar, however is the exception to the softwood rule – and more specifically there are only a few species of cedar that are even safe to cook on.  But the answer is yes, cedar is perfectly safe to use for cooking salmon.

Most of the planks you’ll find are constructed of Western Red Cedar, which is native to the Pacific Northwest United States and is non-toxic.  It also produces the best smoke flavoring, which makes it the most common and popular type of cedar for cedar planks.

The below cedar species are all safe to cook with, although they will likely impart weaker flavor than the Western Red Cedar:

• White cedar
• Alaskan yellow cedar
• Atlantic cedar
• Northern white cedar

Stay away from everything else – it’s probably toxic!  There’s an abundance of Western Red Cedar out there and it does a great job – so there’s really no need to experiment with other species.

What to Serve with Cedar Plank Salmon

This dinner is more versatile than you think – and it goes nicely with a wide variety of sides.  Here are just a few suggestions for what to serve alongside your salmon:

• Asparagus
• Mashed potatoes
• Cous cous
• Quinoa
• Brussels sprouts
• Green beens
• Coleslaw
• Scalloped potatoes
• Cauliflower

If you want to make the night a touch classier, you can also pick out lots of wines that will pair very nicely with salmon.  Check out our suggestions for the best wine with salmon for some ideas!

Final Thoughts

While this recipe isn’t exactly reinventing the wheel, it’s a classic take on one of my favorite ways to cook salmon.

Did you try it out at home?  Let us know how it went in the comments section below.

The post Cedar Plank Salmon Recipe appeared first on Own The Grill.

However, sometimes even the biggest steak enthusiasts will want to try something different from time to time. That’s why we have made a list of potential surf and turf options at your disposal that can spice up your palette.

“Standard” Surf And Turf

One of the most common variations of surf and turf is having a steak combined with some fresh prawns, usually grilled and combined with some garlic or chilli sauce.

With regards to the steak, you can always change the steak to suit the mood that you’re feeling on the occasion. It’s unlikely that you’d change too much when it comes to the level of how cooked you like your meat.

However, you can always change the cut of steak that will be involved in your meal. Lots of people will choose a thicker cut and go for a thick steak like filet mignon, which is full of juices and some fat to add an extra layer of flavor to your meal.

On the other hand, a lot of people who prefer less fat in their food may opt for a NY Strip cut of steak, which adds a slimmer part of beef to your meal.

You could even do a cut like skirt steak with a surf and turf themed meal!

On top of this, there are more extravagant cuts of steak like a tomahawk ribeye which both add a different type of flavor to your meal and will offer a much richer bit of food.

Scampi Surf And Turf

One popular variation of the surf and turf meal is when the prawns are replaced with a handful of scampi pieces, which is a shrimp or another type of shellfish. These are then covered in breadcrumbs and cooked until crispy.

Although this seems like a very similar option to prawns, scampi is an ideal replacement for those who don’t like prawns or other types of shellfish. The texture is a lot different compared to prawns and offers smaller bites compared to the larger shellfish variants.

Lobster Surf And Turf

Yet another seafood variation that can be had when preparing surf and turf for a meal, is when lobster is involved. Lobster is one of the richest variations of seafood out there and can be a lovely option alongside a juicy steak.

Lobster tends to have a softer texture than other variations of shellfish and will have a much sweeter flavor than other foods like prawns and shrimp.

With regards to how much of the lobster you may get, the portions could be much larger because of the size of lobsters. On top of this, some lobsters may taste fresher than any other type of sea creature.

Lobsters can usually be seen in surf and turf dishes in three common forms; the lobster’s claws, the tail, and the body of the lobster.

When it comes to eating lobster body meat, the ribs and the head both have their own pros and cons with regards to portion sizes and tenderness of the body part.

As well as this, the meat always tastes slightly different depending on which area of the shellfish you choose to take part in. The choice is yours!

Looking for wine pairing ideas? Check out our lobster and wine pairing guide next!

Crab Surf And Turf

Similar to lobster, the portions for crab can be a lot bigger than certain sizes of prawns and shrimp. Although it may look similar to lobster, crab meat can offer a fishier alternative to its counterpart and will combine the sweet tones of salt and sweetness together.

Lobster tends to be sweeter than crab, with the latter offering a more savory alternative. Sometimes crab works incredibly well with a splash of honey or something else sweet, like some fresh pineapple.

Partner these with the juiciness of a perfectly cooked steak and you have yourself a meal full of flavor and varying tastes.

With regards to what part of the crab you can have with your steak, crab claws are a popular delicacy all over the world and can even be deep-fried in batter or breadcrumbs to add another extra bit of flavor and texture to the shellfish.

Alternatively, you can also have the larger part of the meat by indulging in the leaf. The leaf is basically the part of the crab underneath the shell.

Sides & Smaller Features

With regards to experimenting with the sides for steak and the smaller features of a surf and turf dish, there are a lot of choices at your disposal.

The biggest one is probably whether you’d rather fries or another form of potatoes. Freshly baked potatoes are a lovely addition to most seafood and beef-based meals, working incredibly well with melted butter and some ground pepper on top for extra flavor.

Mac and cheese or mashed potatoes are always another commonly seen sides that work well with surf and turf.

This can work well for those who love a splash of dairy to their meal, with mashed potato also being more filling depending on the portions sizes. On top of this, mashed potatoes works brilliantly with some fresh vegetables.

There are lots of vegetables that go well with surf and turf like peas, broccoli, cauliflower cheese, and green beans. However, a sweeter option that many may not think of, is corn on the cob.

There are a few different sauces that go well with steak and seafood, with one of these being peppercorn sauce. This rich and creamy part of a surf and turf can make or break any variation of this meal and will offer a lovely something to have on top of your food.

On top of this, there is also the option of having a garlic butter topper. This adds another strong flavor to your meal that will complement the fishiness and steak juices even further. You can’t go wrong!

Final Thoughts

Surf and turf are easily one of the best ways of combining the treasures of the ocean with the best meat that land has to offer.

There are simply too many different combinations and choices to look at when looking to make changes to your meal, however, it’s all about experimentation.

Just because the food combinations are lesser-heard than other variations, doesn’t mean it’s wrong! The best thing to do is get yourself a cut of steak and find some fresh seafood to go along with it.

The post Surf And Turf Dinner Ideas appeared first on Own The Grill.

12 Side Ideas For Fish Tacos

Refried Beans

Refried beans are an easy and inexpensive way to add some delicious flavor to the tacos. Refried beans provide a savory and creamy compliment to fish tacos, with their rich flavor and texture.

They are also a great source of protein, fiber, and vitamins–all essential nutrients for the body. Additionally, refried beans are an inexpensive side that can be made in bulk, making them perfect for sharing!

Mexican Rice

This is a classic side dish for tacos and is super easy to make in bulk. Mexican rice is a great accompaniment to fish tacos because it provides a savory, flavorful base to the dish.

The subtle spiciness of the ingredients in Mexican rice makes it an ideal pairing for the mild flavor of fish tacos, as well as providing an array of nutrients like iron and zinc that help support the body’s overall health.

Grilled Corn

Sweet grilled corn on the cob is always a great addition to any kind of taco! Grilled corn on the cob is a tasty option for pairing with fish tacos. Grilling adds flavor and texture to the corn, making it an ideal side dish.

It’s also healthy, as it contains essential vitamins, minerals, and fiber. Additionally, grilled corn is a great source of antioxidants which help protect against cellular damage in the body.

Fried Plantains

For a tropical twist, try out some fried plantains as a side dish. Fried plantains make for a sweet and delicious side dish that pairs perfectly with the tacos.

The flavor of the fried plantains is enhanced by being combined with spices, such as ginger, cumin, and coriander, making them an interesting addition to your meal.

Plantains are also rich in vitamins A, C, and B6, as well as potassium, magnesium, and fiber.

Latin Street Salad

This is a great way to enjoy some fresh fruits and veggies to balance out the meal. Latin street salad is a great way to add some fresh fruits and vegetables to the meal.

This colorful dish typically contains tomatoes, cucumbers, bell peppers, jicama, cilantro, lime juice, and your choice of dressing. It’s light but flavorful, and a great source of important vitamins and minerals.

Ceviche

Cold, citrusy ceviche is a classic taco topping that will bring some zing to your tacos. Ceviche is a classic taco topping that pairs well with fish tacos, bringing a zesty citrus flavor to the dish.

This chilled seafood dish is usually made with fresh fish or shrimp, mixed with lime juice, tomatoes, onions, and spicy peppers. It’s light but flavorful, and provides protein and healthy fats that help keep you full.

Pico de Gallo

This colorful salsa is always a great addition to any kind of taco dish. Pico de gallo is a colorful salsa made with tomatoes, onions, cilantro, and lime juice.

It’s a great way to add some fresh vegetables to your tacos, as well as providing an interesting flavor contrast to the fish. Additionally, pico de gallo is rich in vitamins and minerals, making it a great source of essential nutrients.

Fruit Salsa

For a slightly sweeter option, try out some fruit salsa for your tacos! Fruit salsa is a sweeter option for topping tacos, providing a flavorful contrast to the fish. This dish usually contains diced mangoes, pineapple, jalapeno peppers, lime juice, and cilantro. It’s light and full of flavor, and is also a great source of vitamins A, C, and E.

Guacamole

Everyone knows guacamole is the perfect taco side dish. Guacamole is a classic taco side dish that’s always sure to please.

This creamy avocado-based dip pairs perfectly with the mild flavor of fish tacos, while providing healthy fats and important nutrients like vitamins K and B6. Try adding some diced tomatoes, onion, cilantro, and lime juice to your guacamole for a delicious finishing touch.

Jicama Slaw

Jicama slaw is a flavorful and crunchy side that pairs great with tacos. Jicama slaw is a great side dish for fish tacos because it brings a crunchy texture with a hint of sweetness balanced by the acidity of lime juice.

Additionally, jicama is low in calories and high in fiber, making it a nutritious option that won’t add extra fat to your meal.

The combination of jicama, cabbage, radish, carrots, and onion also adds a variety of vitamins and minerals to the dish.

Chipotle Slaw

This spicy version of slaw brings some heat to the meal! Chipotle slaw is the perfect accompaniment to fish tacos. This dish combines a tangy, smokey flavor that comes from chipotle peppers with the crunch of shredded cabbage and carrots.

The addition of lime juice adds a refreshing citrus taste that complements the mild flavor of the fish nicely, while providing an array of nutrients such as vitamin C and calcium.

Roasted Potatoes

If you’re looking for something a little heartier, roasted potatoes are always a great option. 

Roasted potatoes are an ideal partner for fish tacos, as they provide a plentiful dose of carbohydrates and fiber that help support the body’s energy needs.

The roasting method also adds a unique flavor profile to the potatoes, with notes of smoky and savory seasonings like garlic and onion that create a delicious contrast to the mildness of the fish.

Final Thoughts

No matter what side dishes you choose, fish tacos are sure to be a hit at your next gathering. With so many delicious sides to choose from, there’s something for everyone! Choose a few of these tasty options and enjoy a flavorful meal that’s also good for your health. Bon appetit!

The post What Goes With Fish Tacos? appeared first on Own The Grill.

However, smoking seafood can also be a delicate process that requires some special attention and preparation to get the best results.

If you’re new to smoking seafood or just looking to brush up on your skills, don’t worry! In this article, we’ll give you some tips and tricks for smoking seafood that are sure to take your seafood game to the next level.

Top Tips For Smoking Seafood

Choose the right type of seafood

The first step in smoking seafood is to choose the right type of seafood. Some of the most popular seafood for smoking include salmon, trout, shrimp, scallops, and mussels.

It’s important to choose seafood that’s fresh and of high quality, as this will ensure the best flavor and texture in the final product.

Brine the seafood

Brining seafood before smoking can help to keep the meat moist and tender during the smoking process, while also adding flavor and seasoning. You can use a simple brine of water, salt, and sugar, or experiment with different flavor combinations by adding herbs, spices, and other ingredients to the brine.

Use the right wood chips

The type of wood chips you use for smoking can have a big impact on the flavor of your seafood. For a mild and sweet flavor, try using fruitwood chips such as apple or cherry. For a more intense and smoky flavor, try using mesquite or hickory chips. Be sure to soak the wood chips in water for at least 30 minutes before using them in your smoker, as this will help to create a steady and consistent smoke.

Keep the temperature low

When smoking seafood, it’s important to keep the temperature low and steady to prevent the meat from drying out or becoming overcooked. We recommend using a temperature of around 225-250 degrees Fahrenheit for smoking seafood, as this will help to keep the meat moist and tender while allowing the smoke to penetrate the meat.

Check the internal temperature frequently

As with any type of meat, it’s important to monitor the internal temperature of your seafood to ensure it’s cooked all the way through. We recommend using a meat thermometer to check the temperature of the thickest part of the meat, and looking for a temperature of at least 145 degrees Fahrenheit to ensure the seafood is fully cooked and safe to eat.

Add moisture as needed

Seafood can sometimes dry out during the smoking process, so it’s important to add moisture as needed to keep the meat moist and tender. You can do this by basting the seafood with a mixture of butter and herbs, or by adding a drip pan with water to your smoker to create a humid environment.

Experiment with different seasonings

Smoked seafood is a great canvas for experimenting with different flavor combinations and seasonings. Try using a dry rub or marinade to add flavor and seasoning to your seafood, or mix it up with different herbs, spices, and other ingredients to create unique and delicious flavor profiles.

Final Thoughts

Smoking seafood can be a delicate process that requires some special attention and preparation to get the best results.

By choosing the right type of seafood, brining, using the right wood chips, keeping the temperature low, checking the internal temperature, adding moisture as needed, and experimenting with different seasonings, you can create delicious and flavorful smoked seafood dishes that are sure to impress your family and friends.

So fire up your smoker, get your seafood ready, and start experimenting with this delicious and healthy cooking technique today!

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