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
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 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.
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 WITH MAPLE-GINGER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
- Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
- Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
- Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
- Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.
CEDAR PLANK SALMON WITH GINGER SAUCE
This is from the Home Hardware flyer if you can believe it. We had it the other night for dinner and it was divine.
Provided by Pipcat1
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow glass dish, combine the sherry, soy sauce, sesame oil, butter and ginger.
- Place the fish in the marinade for 30 minutes.
- Soak the cedar plank in water for 20-45 minutes
- Preheat the grill at a medium-low setting (300 degrees).
- After removing the plank from the liquid, pat dry and coat with olive oil on both sides.
- Place the plank on the grill with the salmon and shut the lid.
- Leave for 15-20 mins (note: when using whole salmon, the cooking time will increase to approximately 45-50 mins).
- Check salmon on the thickest part of the fillet to ensure even cooking. The salmon should have an opaque colour and be flaky to the touch with a fork.
- Once done, serve with lemon or lime for squeezing over the fish.
Nutrition Facts : Calories 240.3, Fat 14.1, SaturatedFat 5, Cholesterol 66.9, Sodium 638.4, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 24.1
MISO-GLAZED 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 moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.
Provided by Eddie Jackson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
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.
CEDAR PLANK SALMON W/ SOYA-GINGER GLAZE
A mouth-watering BBQ salmon cooked on a cedar plank with a Soya ginger garlic Glaze. First thing you need is the cedar plank. You can buy cedar planks specially cut for this purpose, but i find it so much cheaper to just get a UNTREATED ceder fence board 12 inches wide by 4 feet long, 1 inch thickness. 1 board is about $2 and i can cut it and have wood left for future BBQ's. I've heard some people say they have used wood from the lumberyard and it didn't turn out good. Perhaps they were using treated wood. I always clean the wood before use, by soaking it in boiling water for a few hours. Just pour boiling water over it and let it soak for 3 or four hours, over night if possible. Cut the wood to match the size of your salmon fillet and to fit your BBQ grill. Sand off any protruding splinters, you don"t want to eat a wood splinter.
Provided by Julumkana
Categories Canadian
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm up the BBQ to as hot as it will go.
- Season fish with salt, pepper and rosemary.
- Remove cedar plank from water and dry.
- Apply olive oil to one side of the ceder plank.
- Place the seasoned fish skin side down on oiled side of plank.
- Make the sauce: combine Soya sauce, redwine vinegar, sugar, ginger and garlic in a bowl. Mix until sugar is dissolved.
- Place the cedar planked salmon on bbq and baste with sauce.
- Leave the lid open until the wood starts to smoke. Once the wood is smoking , turn down the BBQ temperature and close the lid.
- Allow salmon to cook for approx 25 minutes at 350 degrees F with the lid closed basting with sauce every 5 to 10 minutes.
- The under side of the plank should smoke, try to leave the lid closed so the flavorful smoke doesn't escape. Use spray bottle to extinguish any flare ups.
- Do not handle the salmon, it will break apart, just let it sit on the wood. No handling/turning required.
- Allow the fish to rest for a few minutes covered with foil before serving. The meat should be moist, flakey, smokey flavored with a caramelized glaze. Use a spatula to remove from wood. it should come off fairly easily if you oiled the plank well enough.
- Serve with grilled veggies or whatever you desire. Enjoy!
Nutrition Facts : Calories 382, Fat 10.2, SaturatedFat 1.9, Cholesterol 104.6, Sodium 4778.4, Carbohydrate 16.1, Fiber 1, Sugar 11.3, Protein 54.5
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 WITH HOLLANDAISE DILL SAUCE
I love salmon and have always grilled it and served it with hollandaise sauce. Now since the cedar plank is so popular of course I had to try it. I'm very happy with the result.
Provided by annconnolly
Categories Very Low Carbs
Time 5h12m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
- Preheat grill to high.
- Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
- Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
- Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
- Remove cooking planks from grill and squeeze lemon juice over salmon fillets and top off with your favorite Hollandaise recipe or mix (I use Knorr and add dill weed).
Nutrition Facts : Calories 371.6, Fat 11, SaturatedFat 1.8, Cholesterol 165.4, Sodium 213.5, Carbohydrate 1.4, Fiber 0.6, Protein 63.6
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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