Cedar Planked Salmon With Citrus Bbq Sauce Food

SEASONS 52 CEDAR-PLANKED SALMON RECIPE

Steps:

• In a small bowl, add Dijon mustard, malt vinegar, soy sauce, lemon zest and lemon juice. Mix well.
• Place salmon fillets on a plate.
• Pour 1/2 marinade over salmon fillets. Spread evenly to cover entire side of fillets.
• Turn over fillets and pour and spread remaining marinade on second side.
• Place in plate in refrigerator and allow fillets to marinate for at least 1 hour.
• Preheat oven to 475°F.
• Remove cedar planks from soaking water. Rub planks with extra virgin olive oil.
• Place salmon fillets on cedar planks. Season with salt and pepper, to taste.
• Place planks on a baking sheet and place in oven. Roast salmon until cooked through, about 8 - 10 minutes, depending on thickness of fillets.
• Serve with Seasons 52 Dill Mustard Sauce and lemon wedges.

CEDAR PLANKED SALMON WITH CITRUS BBQ SAUCE

Steps:

• Preheat grill to high.
• In a bowl combine the onion, garlic, green onions, BBQ sauce, marmalade, dill, orange juice, black pepper and salt.
• Heavily crust the top of each salmon fillet with the mixture, pressing down gently.
• Place the soaked plank on the grill and close the lid.
• Let the plank heat for 3 to 4 minutes or until it starts to crackle and smoke.
• Carefully open the lid and place the salmon on the plank.
• Close the lid and bake for 12 to 15 minutes or until it flakes easily with a fork.
• PERIODICALLY CHECK THE PLANK; IF IS BURNING, SPRAY IT WITH WATER AND REDUCE HEAT TO MEDIUM.
• Carefully remove the plank from the grill and serve immediately.

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-GRILLED SALMON WITH GARLIC, LEMON AND DILL

Steps:

• Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
• When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
• Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

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.