Cedar Plank Roasted Salmon Food

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.

CEDAR-PLANK ROASTED SALMON

Steps:

• Build a hot fire. Prepare cedar plank by toasting it over hot coals until it begins to blacken slightly on one side; remove from heat, and let cool completely.
• Place board, toasted side up, with both ends resting on supports. Sprinkle with one-third salt and a few sprigs each thyme and rosemary. Place salmon on plank, skin side down. About 2 inches from each end, tap one nail horizontally into side of plank, leaving head protruding for the wire. Season salmon with remaining salt and pepper, and arrange remaining herbs across the top.
• Starting at the larger end of fish, twist wire around the nail several times to secure. Wrap wire entirely around salmon and plank at 2-inch intervals, making sure that it is tight enough to hold fish in place without slicing through the tender flesh. When you reach the other end of the plank, twist the wire several times around other nail, and trim any excess wire with wire cutters.
• Arrange plank supports near the fire, and rest the plank, fish side down, on top, 15 to 20 inches above the coals. Cook until thicker part of fish is firm to the touch, 25 to 35 minutes, depending on the heat of the fire, the distance from the heat during cooking, and the thickness of the fish. Roll the plank several times during cooking to check for doneness, and spritz fish and plank with water if they begin to smolder.
• Remove plank from heat, and let cool slightly. Remove wire and herbs, and discard. Cut fish on the diagonal, or flake the flesh with a fork into large pieces, and serve it directly from the plank.

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 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.

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.

BAKED (OR GRILLED) CEDAR-PLANK SALMON (REAL SIMPLE)

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.

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-PLANKED SALMON RECIPE

Steps:

• Immerse plank in water, topping with a weight to keep it submerged. Soak 4 hours.
• Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush plank with oil; top with fish, skin side down. Place plank on grill grate.
• Grill 20 min. or until fish flakes easily with fork, brushing with dressing mixture after 10 min.

CEDAR PLANK ROASTED SALMON

Steps:

• Line a baking sheet with parchment paper. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back, on the prepared baking sheet, and refrigerate, uncovered, for at least 2 hours and up to 12 hours.
• Preheat oven to 375 degrees. Meanwhile, prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Add carrots, and cook for 1 minute. With a slotted spoon, transfer carrots to ice-water bath. Place potatoes in a separate small saucepan, and cover with water; bring to a boil. Reduce heat to simmer, and cook until tender, about 10 minutes. With slotted spoon transfer to ice-water bath. When vegetables are cool, drain and reserve.
• Transfer the pairs of salmon fillets, with the skin still back to back, onto center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add 2 teaspoons lemon juice, the oil, 1 teaspoon salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with remaining lemon juice.
• Transfer plank to oven. Bake salmon for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on an instant-read thermometer, an additional 6 to 8 minutes.
• Remove from oven. Serve directly on plank, or transfer to plates. Brush with melted butter, if desired. Garnish with lemon slices, and serve immediately.