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
CEDAR PLANK SALMON
This recipe's roots are with Pacific coast indian tribes who would cook and smoke their fish and seafood tied to wooden boards and placed near an open fire. This version is done on your barbecue and produces results that will have you running to the lumberyard and fish market regularly
Provided by rockyp
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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 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 BOARD SALMON
It sounds crazy, but it's a terrific way to cook salmon. The method is over 5000 years old developed by the Haida Nation of the pacific northwest. The marinade is my own favourite but you can have it whatever way you want. The cedar doesn't catch fire when it is soaked with water for a day, but the bottom will char. The flavour it gives to the fish is out of this world and done to perfection. If you're looking for something different, easy, and melt in you're mouth orgasmic, give this a try. You won't be disappointed
Provided by Paul Elliott
Categories Canadian
Time P1DT25m
Yield 4 serving(s)
Number Of Ingredients 5
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
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.
CEDAR PLANK SALMON
Cooking salmon over indirect heat on the grill brings smoky flavor to Bobby Flay's recipe for Cedar Plank Salmon from BBQ with Bobby Flay on Food Network.
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 5
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.
CEDAR PLANK-SMOKED SALMON
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 6 servings (as an appetizer)
Number Of Ingredients 6
Steps:
- Brine the fish: Combine the brown sugar, salt, 1 teaspoon pepper and 4 cups water in a large bowl. Stir until the sugar and salt dissolve. Add the salmon and weigh down with a can or skillet to keep it submerged. Cover and refrigerate at least 2 hours or overnight.
- Soak the wood chips and cedar plank in water 1 hour, then prepare your grill for smoking.
- About 30 minutes before smoking, remove the salmon from the refrigerator; drain and pat dry. Place the salmon, skin-side down, on the cedar plank and season with salt and pepper. Top with the lemon slices and thyme sprigs. Let stand at room temperature to dry out, 30 minutes.
- Once the grill reaches 250 degrees F, place the plank with the salmon on the cooler side of the grill. Close the grill and let smoke until golden and just cooked through, about 20 minutes. If using a gas grill, turn off the flame and let the fish sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.
CEDAR-PLANK SALMON
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.
Provided by Bill Jones
Categories Father's Day Backyard BBQ Dinner Salmon Summer Grill Grill/Barbecue Healthy Gourmet Canada Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 6
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.
BBQ CEDAR PLANK SALMON WITH MAPLE
Make and share this BBQ Cedar Plank Salmon with Maple recipe from Food.com.
Provided by duck_man
Categories Canadian
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 97.6, Fat 2.8, SaturatedFat 0.5, Cholesterol 41.3, Sodium 54.1, Carbohydrate 2.9, Fiber 1.3, Protein 16.2
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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