I too would use the oven - in fact, I wouldn't light the grill just for salmon. Generally, I've had much greater success with salmon in the oven than either the stovetop or a grill, which both can easily dry out the salmon if you're not super careful.
I heat the oven to about 400 degrees, sprinkle the fish all over with salt and let sit for about 20 minutes before putting it in the oven, skin-side down.
I test the salmon using a thermometer after 10 minutes - taking the fish out before the internal temperature reaches 135 degrees at the thickest part - and checking every minute or so starting at 10 minutes if it's not done then, as the internal temperature seems to increase rather quickly during the last few minutes.
I let the salmon sit for a few minutes before serving. If there is a narrow end of the plank, I tuck it under. That end will cook more quickly, but as long as the skin is still on the salmon, the tucked end pieces don't dry out too much. ;o)
In a regular kitchen, there are basically three heat transfer methods: direct contact, convection, and radiant. There are definitely cooking methods that combine multiple methods and grilling is one of them.
Direct contact is when the heat source is intimately connected to the object being heated. If we look at using laundry, this is like ironing a wet handkerchief. In the kitchen this would be like frying an egg in a pan; for grilling, this would describe the point of contact between the grill grate and the food item (where the grill marks are created).
Convection heating is circulating a fluid (liquid or gas) around the item. In the laundry analogy, this would be tossing the wet handkerchief in a dryer. Note that in a kitchen, convection heat can also mean boiling or frying.
The last is radiant heat. Using the laundry example, this is like hanging an item on a clothesline on a windless day. You may need to flip it over to dry the other side. In a kitchen, the classic example would might be a toaster or broiler.
The typical grill is a combination of all three. Contact heat? Very little. Radiant heat? A lot. Convection heat? Very little unless the grill lid is closed.
Between a stove-top pan and an oven, the latter is much closer to a grill than the former.
For a small piece of salmon, I would lean toward a toaster oven than a larger conventional oven.
You can use a grill pan on the stove top, or even a frying pan with a lid. I also frequently just roast some vegetables on a sheet pan in the oven and add the salmon filets during the last 10 minutes or so of cooking. If you do this, you could use the butter as a sauce. Good luck! The recipe sounds really delicious.
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I heat the oven to about 400 degrees, sprinkle the fish all over with salt and let sit for about 20 minutes before putting it in the oven, skin-side down.
I test the salmon using a thermometer after 10 minutes - taking the fish out before the internal temperature reaches 135 degrees at the thickest part - and checking every minute or so starting at 10 minutes if it's not done then, as the internal temperature seems to increase rather quickly during the last few minutes.
I let the salmon sit for a few minutes before serving. If there is a narrow end of the plank, I tuck it under. That end will cook more quickly, but as long as the skin is still on the salmon, the tucked end pieces don't dry out too much. ;o)
In a regular kitchen, there are basically three heat transfer methods: direct contact, convection, and radiant. There are definitely cooking methods that combine multiple methods and grilling is one of them.
Direct contact is when the heat source is intimately connected to the object being heated. If we look at using laundry, this is like ironing a wet handkerchief. In the kitchen this would be like frying an egg in a pan; for grilling, this would describe the point of contact between the grill grate and the food item (where the grill marks are created).
Convection heating is circulating a fluid (liquid or gas) around the item. In the laundry analogy, this would be tossing the wet handkerchief in a dryer. Note that in a kitchen, convection heat can also mean boiling or frying.
The last is radiant heat. Using the laundry example, this is like hanging an item on a clothesline on a windless day. You may need to flip it over to dry the other side. In a kitchen, the classic example would might be a toaster or broiler.
The typical grill is a combination of all three. Contact heat? Very little. Radiant heat? A lot. Convection heat? Very little unless the grill lid is closed.
Between a stove-top pan and an oven, the latter is much closer to a grill than the former.
For a small piece of salmon, I would lean toward a toaster oven than a larger conventional oven.