CEDAR PLANKED SALMON WITH SPICE RUB
Cooking fish on wooden planks is a native tradition. Use untreated cedar that you can buy at the local lumberyard or hardware store. You can usually use them a few times if they are not too badly charred.
Provided by Olha7397
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak plank in a tub of cold water for at least 1 hour and up to 12 hours.
- Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
- Rub olive oil into salmon.
- In a small bowl combine sugar, paprika, salt, black pepper and cumin.
- Rub into slits.
- Allow salmon to marinate 10 to 20 minutes.
- Place salmon on soaked plank.
- Place the whole thing, plank and salmon, on the rack of a barbecue.
- Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
- Remove cover for the last 5 minutes of cooking.
- Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
- Bonnie Stern.
CEDAR PLANK SALMON WITH POTLATCH SEASONING
You can make a large batch of the potlatch seasoning and keep it, covered airtight, in a cool dark place, for 3 months.
Provided by Food Network
Categories main-dish
Time 8h29m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Soak the cedar plank overnight.
- Preheat the grill to high.
- Combine all of the seasoning ingredients.
- Put the cedar plank on the grill and heat, covered, for a few minutes. Season the top of the salmon liberally with potlatch seasoning and put it on the cedar plank. Cook, covered, 7 to 9 minutes for medium-rare.
EPICUREAN COWBOY SPICE RUBBED, CEDAR PLANKED, SALMON TACOS
Provided by Food Network
Categories main-dish
Time 40m
Yield 24 tacos, 8 servings
Number Of Ingredients 22
Steps:
- Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.
- Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
- Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.
- Heat the grill to high.
- Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
- Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.
- Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.
- Add the ensalada to the bowl with the salmon and stir lightly to combine.
- Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.
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
CANADIAN CEDAR PLANKED SALMON
Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon.
Provided by SWIZZLESTICKS
Categories Seafood Fish Salmon
Time 12h40m
Yield 6
Number Of Ingredients 6
Steps:
- Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
- Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
- Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
- Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 4.6 g, Cholesterol 66.1 mg, Fat 30.9 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 67.9 mg, Sugar 1.1 g
MAPLE PLANKED SALMON WITH SPICE RUB
From the Sautee Cedar Company (producer of Cedar, Maple and Alderwood grilling planks). You will need 1 15-inch maple plank that has been soaked in water for at least one hour. (Soaking time is not included in the recipe.)
Provided by Ms B.
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first five ingredients in a small bowl.
- Sprinkle fish with salt and rub with the spice mixture.
- Heat grill to 350 to 400 degrees.
- Place soaked plank on hot grill and close lid.
- Flip plank over after 3 minutes and continue to heat for 3 more.
- When light smoke develops place salmon fillets on hot plank, close lid, and cook for 10-15 minutes or until medium rare (or desired doneness).
- Drizzle fish with maple syrup and serve.
- Remember salmon will continue to cook after removing the plank from the grill.
Nutrition Facts : Calories 214.2, Fat 6.2, SaturatedFat 1, Cholesterol 87.5, Sodium 999.3, Carbohydrate 4.2, Fiber 0.9, Sugar 2.8, Protein 33.9
CEDAR PLANKED SALMON WITH HOISIN MUSTARD GLAZE
Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. Our local paper has been pushing out some fantastic recipes, and this one is up in that category!
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cedar Plank: Take an untreated cedar plank, about 16x8 inches, weighted down and soaked in water for at least an hour, preferably longer.
- Mix first 5 ingredients in a small bowl for glaze. Place salmon, skin side down, on large cutting board and remove any pin bones.
- Cut salmon in half lengthwise but not through to the skin. Then cross crosswise to make 6 - 8 servings, but again, do not cut through to the skin.
- Brush glaze evenly over salmon flesh and in between individual servings. Season evenly with salt and pepper.
- Preheat grill. Place soaked plank over direct medium heat and close lid. After a few minutes when the plank begins to crackle and smoke begins to escape from grill, place salmon, skin side down, in centre of plank.
- Close lid and let salmon cook until lightly browned, about 15 - 25. (Hint: move plank over indirect heating will prevent flareups, but cooking may be longer).
- Remove plank from grill using tongs.
- Serve.
Nutrition Facts : Calories 204.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 84, Sodium 331.7, Carbohydrate 1.6, Fiber 0.2, Sugar 0.9, Protein 30.4
CEDAR PLANKED SALMON
This is a dish my brother, who is a chef, prepares for me when I visit him 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 ElizabethKnicely
Categories Onions
Time 35m
Yield 6 serving(s)
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 511, Fat 26.2, SaturatedFat 4.1, Cholesterol 139.5, Sodium 1121.1, Carbohydrate 1.5, Fiber 0.3, Sugar 0.4, Protein 64
CEDAR PLANKED SALMON WITH SWEET MUSTARD VINAIGRETTE
Preparation time does not include the four+ hours soak time for the cedar cooking plank (available online or at many kitchen stores). This is a combination of a recipe from Food Network and the other Bobby Flay. Great served with our without the vinaigrette.
Provided by Galley Wench
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
- Vinaigrette:.
- Whisk the vinegar, mustard, and shallot together in a medium bowl.
- Gradually whisk in the honey, then the oil, until the dressing is emulsified.
- Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
- Salmon:.
- 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.
- Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
Nutrition Facts : Calories 542.8, Fat 34.9, SaturatedFat 5.1, Cholesterol 73.1, Sodium 379.9, Carbohydrate 24, Fiber 0.8, Sugar 22.2, Protein 33.7
SPICE-RUBBED SALMON
We eat this salmon a lot, along with couscous and fresh veggies. Even my 2-year-old devours it. -Lyndsay Rensing, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 18g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 385mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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