Cedar Board Salmon Food

CEDAR PLANK-SMOKED SALMON

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
• Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
• Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
• Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
• Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

CEDAR PLANKED SALMON

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.

JOHNNY GARLIC'S CEDAR PLANK SALMON

Steps:

• Preheat oven to 400 degrees F.
• In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
• Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
• Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.

CEDAR-PLANK SALMON

Steps:

• Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
• Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
• Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

CEDAR PLANK SALMON

Steps:

• Soak cedar plank in water for at least 1 hour. I like to fill up sink with a few inches of water.
• In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt and red chili pepper flakes; whisk well.
• Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
• Reserve 1/2 cup sauce for cedar plank salmon and transfer remainder to a glass jar. Use with meats, seafood, vegetables and for dipping. Highly recommend to make Thai Salmon that everyone will rave about for weeks!
• Preheat grill to medium-high heat (500 degrees F). Place salmon on pre-soaked cedar plank and brush with half of the reserved 1/2 cup Thai sauce. Place on a grill, cover and cook for 10 minutes.
• Open the grill, brush salmon with remaining sauce, cover and grill for another 10 minutes or until the thermometer inserted in the deepest spot reads 130 degrees F.
• Cut into 8 slices and serve warm right off the plank placed on a platter. You can brush salmon with more Thai sauce if desired.

CEDAR BOARD SALMON

Steps:

• You'll also need 1 board of 3/4" thick cedar (big enough to fit all the fillets upon) Submerge the cedar board in water the night before.
• Combine marinade ingredients with salmon and refridgerate for 24 hours.
• Set barbeque to medium and place cedar onto grill.
• Place fillets on board flesh side down.
• Close cover and cook 25 minutes (Salmon should be opaque all the way through).

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 SALMON

Steps:

• Preheat the grill or barbecue to high heat. Meanwhile, soak the cedar plank in cool water for about 30 minutes.
• Season the salmon with salt and pepper, and then spread a little brown sugar evenly over the top.
• When the grill is hot, place the salmon, skin-side down, on the wet cedar plank and place it on the grill. Close the lid and grill for 15 minutes or until cooked to desired degree of doneness. Remove and serve directly from the burnt cedar board.

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.

JACK DANIEL'S CEDAR PLANK SALMON

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.

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.

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.