Barbecued Cedar Plank Salmon Food

CEDAR PLANK SALMON

Steps:

• Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. 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.
• Set grill for indirect grilling and heat to medium-high. 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 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
• Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. 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 degrees 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.

GRILLED CEDAR PLANK SALMON

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.

CEDAR PLANK-GRILLED SALMON

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.

CEDAR PLANK SALMON

Steps:

• Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe.
• Make sure you keep the wood submerged by weighing it down with cans.
• Start your barbecue and heat it to high.
• Rub the salmon filets all over with the oil, sprinkle each one with some of the shallots, top with a few sprigs of fresh dill and a squirt of lemon juice.
• Finish with the crushed peppercorns.
• Put the plank on the BBQ and sprinkle with a little coarse salt.
• Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
• Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
• Place the filets on top of the plank.
• If your BBQ has two burners, turn off the one beneath the wood.
• If not, turn the heat to the lowest setting.
• Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
• Don't overcook.
• Squeeze some lemon juice over the top, serve and enjoy.
• The plank can only be used once.
• Make sure it has stopped smoking and is well extinguished before disposing of it.

CEDAR-PLANKED BBQ SALMON

Steps:

• Preheat grill to high.
• Sprinkle BBQ seasoning on salmon fillets.
• Combine ingredients for crust mixture and spread generously over the flesh side (not skin side) of each fillet.
• Season soaked cedar planks with sea salt, and place on grill.
• Close lid and heat for 3 to 5 minutes, until they start to crackle and smoke.
• Lift lid carefully and place salmon fillets on hot planks, skinned side down.
• Close lid and bake planked salmon for 12 to 15 minutes for medium doneness.
• Squeeze lemon over fillets.
• Check periodically to ensure the planks are not on fire.
• Use spray bottle to extinguish any flames.
• Carefully remove planks from grill and transfer salmon to serving platter.

GRILLED CEDAR-PLANKED SALMON

Steps:

• Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
• Preheat grill to medium.
• Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
• Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
• Place on grill; cover with grill lid and grill 10 minutes.
• Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
• Remove from plank, remove skin and plate on top of cooked rice.
• Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.

CEDAR-PLANKED SALMON

Steps:

• Soak planks in water 2 hours. Remove and sprinkle with a thin layer of salt (about 1 teaspoon). Preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill).
• Place salmon, skin side down, on planks and season with salt and pepper. Spread 1 tablespoon mustard in a thin layer on top of each fillet. Drizzle each with 1 teaspoon honey; spread evenly.
• Place planks on indirect side of grill; cover. Cook until fish reaches 135 degrees and is partly opaque in center, about 25 minutes.

BBQ PLANK SALMON

Steps:

• Seriously, read this thoroughly first. Cooking planks is a fire hazard if handled carelessly. Your home is not worth the best salmon you'll ever have. Almost, though. Also important, farm raised salmon has been consistently found to be the MOST TOXIC meat produced for consumption. Don't trust me, Google it! This makes preserving wild salmon runs that much more important.
• An hour and a half prior to cooking soak your plank in water for at least 45 minutes. hot water's best. This is important to keep it from catching fire in the BBQ.
• After soaked, place rinsed salmon on plank skin down. No flesh should be hanging off the edges, this makes picking a fillet's size really important because it is easier to pick the size of fillet than find or cut a plank to fit the fish. I use planks packaged and marked for this. Don't waste your time with cedar BBQ envelopes/pockets. These products are crap.
• Again, with the skin down, spread your mustard over the pink flesh to cover but not to smother.
• Sprinkle paprika or cayenne pepper on fillet to your taste preference.
• Let rest until cooking time. Meanwhile, prepare BBQ to a high heat and get together the tools/instruments you are going to use to remove the burnt plank from the grill. Keep these close by and ready. Also, consider where are you going to let the plank with an underside covered in red hot embers rest? Think this through thoroughly!
• You're going to lay the plank directly on the grill to cook the fish. As the damp wood starts to burn it will smoke the fish. It creates a lot of smoke, so BBQ placement might have to be evaluated.
• When your grill is ready place planked fish on grill and cover. Vent the BBQ medium, you want to retain as much smoke around the fish, but not suffocate your heat source. Cooking takes about 10 to 20 minutes depending on the thickness of your fillet. If you know how to test steak for rareness, the fillet should feel medium. Remember to let the meat rest and allow for it to finish cooking off the grill, so pulling it a little early is a good thing.
• Now, removing the plank is serious business! ITS UNDERSIDE WILL BE BURNING RED HOT AND WILL CATCH OTHER WOOD ON FIRE IF YOU LET THEM STAY IN CONTACT! I use a heavy duty spatula to support one end and a strong pair of cooking tongs that allow me to really grip the plank tightly for the other end. Your goal is to find something that will hold the plank so tightly WITHOUT DAMAGING FISH that you can hold it with one hand if necessary, and it will likely be necessary. Let the meat rest 5 minutes before serving. I put mine on the hot-plate burner cover of my gas grill. Its metal, making it safe.
• Alternatively, you do not need to use mustard for a good plank salmon. It's better with it, even on premium king fillets. It just is. And, cedar planks are likely easier to find. I have used a 1X9X2' of cedar I bought at a local hardware store to cook this recipe and it worked beautifully. the guys at the store assured me that the processing of the wood did not include toxic chemicals.

MISO-GLAZED CEDAR PLANK SALMON

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.
• Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through.
• Prepare a grill for medium heat.
• Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. 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.

WEST COAST CEDAR-PLANKED SALMON

Steps:

• Place salmon on cedar plank skin-side down.
• Sprinkle with salt and coarse peppercorns.
• Heat BBQ to 225ºF - (this can also be done in an oven).
• BBQ on cedar plank for 15 minutes.
• Brush with maple syrup and add dill on top.
• Continue to BBQ for 5 more minutes.
• Give one final brush with maple syrup prior to removing from BBQ.
• Remove from BBQ and service.

BBQ CEDAR PLANK SALMON WITH MAPLE

Steps:

• Soak the cedar plank (s) overnight.
• You can buy cedar planks for cooking salmon at many grocery stores.
• If you can't find one at a grocery store, make sure the cedar you use has no wood preservatives or other chemicals in it, unless you're into eating that sort of stuff.
• Might I recommend a glass of turpentine as a lovely accompanyment if you use preserved wood.
• GAG.
• Start the BBQ and preheat to HIGH.
• Rub the filets all over with olive oil.
• Sprinkle them with fresh dill and onion.
• Drizzle with juice from the fresh lemon.
• Sprinkle the cedar plank with the salt and place it on the now hot BBQ grill.
• Leave it there for about 3 minutes, until it appears mostly dry on top (remember, it was soaking in water and should be quite wet....) Place your salmon filets (skin side down if the skin's still on them) on the plank.
• Turn down the BBQ to low.
• Drizzle some real maple syrup over the filets.
• This is the secret ingredient.
• REAL!
• Not Aunt Jemima.
• Cook on low for about 10-15 min depending on the size of the filets.
• When it appears the salmon is done ie.
• flakes easily, slide the filets off the cedar plank onto the BBQ grill, skin down.
• Crank up the BBQ to high, put some more maple syrup on top and cover for about 2 minutes.
• This should finish off the salmon nicely, leaving delicious filets ready to eat, and skin that peels off easily if you don't like to eat it.
• Enjoy!

GRILLED CEDAR-PLANKED SALMON

Steps:

• Soak UNTREATED cedar plank in water overnight.
• MIX dressing, parsley and tomatoes; set aside.
• PAT cedar plank dry; rub smooth side with oil. Place salmon on oiled plank; place on grill.
• GRILL covered, over medium-hot coals for 10 minutes. Top with dressing mixture and continue cooking 10 minutes or until salmon flakes easily with fork.

BARBECUED CEDAR PLANK SALMON

Steps:

• Soak the cedar plank in cold water for 2 hours; the cedar plank should be completely immersed in water, so weigh it down (a heavy bowl works well).
• Combine marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes.
• Preheat a grill to medium heat.
• Place the cedar plank on the hot grill. Once the cedar plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the cedar plank, but be careful not to overcook as the salmon will continue cooking while resting on the hot cedar plank.