CEDAR PLANK-GRILLED SALMON
Salmon did planking before it was a thing! Cedar keeps the fish from getting burned or blackened and infuses it with delectably earthy flavor. Brush with my Awesome Sauce recipe before serving.
Provided by Greubel Rosie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
- Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 5.3 g, Cholesterol 114.1 mg, Fat 14.7 g, Fiber 0.5 g, Protein 36.1 g, SaturatedFat 2.6 g, Sodium 141.8 mg, Sugar 4.5 g
CEDAR PLANK SALMON
Cedar plank salmon can be baked in the oven or barbequed on the grill with this easy recipe.
Provided by NICOLETTE505
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h40m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the cedar plank in water for at least 2 hours and up to 12.
- Preheat the oven to 325 degrees F (165 degrees C), or see Footnote for grilling instructions.
- Place the salmon on the plank, skin-side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
- Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 14.2 g, Cholesterol 99.1 mg, Fat 26.3 g, Fiber 1.7 g, Protein 34.5 g, SaturatedFat 4.8 g, Sodium 329.6 mg, Sugar 10 g
CEDAR PLANK-GRILLED SALMON WITH GARLIC, LEMON AND DILL
Steps:
- Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
- When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
- Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 1.1 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 0.2 g, Protein 29.2 g, SaturatedFat 4.7 g, Sodium 662.5 mg
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
BAKED (OR GRILLED) CEDAR-PLANK SALMON (REAL SIMPLE)
This recipe is a (very) slightly adapted version of a recipe from Real Simple magazine, Jan. 2009. It was voted No. 9 in a list of readers 50 favorite recipes! It is delicious and SO easy! Buy your salmon fillets fresh (with skin) and you won't get that fishy smell at all! I baked the salmon when I made this recipe, but I have also included instructions for grilling outdoors. The cedar plank adds a wonderful, smoky flavor. It should be 7 x 14 x 1/3 inches. I found cedar planks in the meat department of my local grocery store. You must soak the cedar plank in water for no less than 30 minutes before use. Prep time includes soaking time.
Provided by galexa
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place pre-soaked cedar plank on a rimmed baking sheet.
- Place the salmon, skin side down, on the cedar plank. In a small bowl, combine the sugar, oil, thyme, and cayenne. Spread over the salmon.
- Cover with foil. Roast on plank for 25-30 minutes, until salmon flakes easily and is opaque throughout.
- Serve with fresh lemon wedges.
- To grill: Follow instructions above, except put the plank with salmon (covered with foil) directly on the grill. Grill should be preheated to medium or, if using charcoal, allow the coals to burn until they are covered with white ash.
Nutrition Facts : Calories 459.5, Fat 17.2, SaturatedFat 2.4, Cholesterol 104.6, Sodium 179, Carbohydrate 27.9, Fiber 0.5, Sugar 26.8, Protein 46.8
GRILLED CEDAR PLANK SALMON
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
- Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
- Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
- While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.
EASY CEDAR-PLANK SALMON
Once the boards are cut to size, this is a very simple way to cook salmon. As long as you don't overcook the salmon, it comes out moist and flavorful. Grilling time depends on how hot your coals are and how thick the board.
Provided by Akikobay
Categories Very Low Carbs
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut a cedar plank to fit your barbeque grill.
- You won't be saving this, so no need to be fancy.
- (We usually get a 1"-thick, 12" wide board and cut it into appropriately sized pieces.) Completely submerse the cedar plank in water for 15 minutes.
- Put the salmon"skin-side" down on the wet plank.
- (Remember that anything hanging off the side of the board will burn, so try to maneuver the salmon all onto the board.) Salt and pepper to taste.
- If you have a favorite herb or spice, you might want to add a sprinkle now.
- Pat a thickish coating of brown sugar evenly over the top of the salmon.
- We like our salmon well-glazed, so we pat about a 1/4" layer onto the fish.
- Dot with little chunks of the butter, use more or less to your taste.
- Grill (on a rack) above medium hot coals until the fish is firm in the center.
- To serve, just pop the plank onto a platter and cut pieces off the salmon at the table.
GRILLED CEDAR PLANK SALMON RECIPE BY TASTY
Here's what you need: whole grain mustard, light brown sugar, orange, kosher salt, freshly ground black pepper, coriander, cumin, salmon, cedar planks
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Submerge the cedar planks in a 9x13 (22 x 33 cm) glass baking dish filled with water. Soak for at least 1 hour to prevent burning while grilling.
- In a small bowl, whisk together the mustard, brown sugar, orange zest, salt, pepper, coriander, and cumin.
- On a cutting board, pat the salmon fillets with paper towels to remove any excess moisture. Rub the mustard mixture evenly over the salmon.
- Preheat the grill to 350°F (180°C).
- Place the cedar planks on the grill over indirect heat, arrange the salmon fillets on top, and close the lid. Grill for 15-17 minutes, until the salmon is pink in the center and easily flakes with a fork.
- Enjoy!
Nutrition Facts : Calories 359 calories, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 27 grams, Sugar 11 grams
CATTLE BOYZ CEDAR PLANK GRILLED SALMON
Planked Salmon is a method of cooking/smoking salmon that has been used for hundreds of years by the First Nations Peoples. Prepared with natural red cedar, planked Salmon is a slow cooking method that produces a wonderful aroma, delicate texture and rich smoky flavor. Add Cattle Boyz's products and you'll have a unique dish that will be sure to impress your guests.
Provided by Cattle Boyz
Categories Lactose Free
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak cedar plank in water overnight. Weigh plank down with two cans of food to keep submerged.
- Preheat grill to high.
- Top Salmon with a few slices of butter and a light sprinkling of shallots or red onion.
- Sprinkle Cattle Boyz' Pepper Blend spice and salt to taste.
- Place Salmon fillets on the smooth surface part of the plank and cook at a medium to high heat.
- At about the last two minutes of cooking glaze half of your Salmon with Cattle Boyz Honey Hot BBQ sauce and the other half with Cattle Boyz Original BBQ sauce.
- Turn down to medium to low heat.
- Salmon is ready if it flakes easily with a fork.
Nutrition Facts : Calories 110.7, Fat 3, SaturatedFat 0.5, Cholesterol 41.3, Sodium 176.7, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 16.4
JACK DANIEL'S CEDAR PLANK SALMON
Delicious salmon grilled on a cedar plank, seasoned with Jack Daniel's Honey Dijon Mustard and topped with a Jack Daniel's glaze. Serve over a bed of wilted spinach along with some steamed veggies and/or your favorite mashed potato recipe.
Provided by AZFoodie
Categories < 60 Mins
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak cedar planks in salted water for at least 2 hours. Set grill for indirect grilling and heat to medium-high (400-450 degrees). Remove skin from salmon fillets. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
- Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135°F Transfer the salmon and plank to a platter and serve right off the plank, or transfer filets to a serving plate.
- SAUCE: Blend all remaining ingredients in a medium sauce pan and bring to a boil. Simmer on low heat for 10-15 minutes. Be careful that you don't let it get too think, otherwise it will caramelize as it cools due to the brown sugar.
- Serve salmon over a bed of wilted spinach, then drizzle the sauce over the top of it.
- ALTERNATE COOKING METHOD: A direct method to grill the salmon may also be used. If this is preferred, spread the mustard and brown sugar on the salmon but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135°F Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
Nutrition Facts : Calories 432.3, Fat 7.1, SaturatedFat 1.4, Cholesterol 70.1, Sodium 1569.9, Carbohydrate 52.9, Fiber 0.2, Sugar 50.4, Protein 33.1
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