Grilled Cedar Plank Salmon Food

CEDAR PLANK SALMON

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-GRILLED SALMON

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.

CEDAR PLANK-GRILLED SALMON WITH CILANTRO PESTO

Steps:

• This recipe is for OUTSIDE gas or charcoal plank-grilling.
• For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
• Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
• Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.
• Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
• Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

GRILLED CEDAR-PLANKED SALMON

Steps:

• Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
• Preheat grill to medium.
• Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
• Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
• Place on grill; cover with grill lid and grill 10 minutes.
• Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
• Remove from plank, remove skin and plate on top of cooked rice.
• Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.

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.

CEDAR PLANK SALMON WITH GRILLED CHERRY TOMATOES

Steps:

• Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.
• Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes.
• Meanwhile, toss the cherry tomatoes with the olive oil and some salt.
• When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.
• Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.
• Spoon the tomato mixture over the salmon and serve immediately.

GRILLED CEDAR PLANK SALMON

Steps:

• 1. fill large pan with water. Add the cedar plank and pour in apple juice.
• Let sit for at least 1 hour to overnight. (I use a couple of soup cans to keep the plank submerged in the water.
• 2. Wash and pat dry fish.
• 3. rub the olive oil on both sides of fish.
• 4. rub the brown sugar on both sides of fish.
• 5. slice 1 1/2 lemons into circles about 1/2 inch thick.
• 6. place lemons on top of the plank.
• 7. place half of fresh rosemary and thyme on lemons.
• 8. place fish on top of this.
• 9. place remainder of rosemary and thyme on top of fish.
• 10. Salt and pepper to taste.
• 11. squish the last half of lemon on top of fish and herbs.
• 12. Sit on very hot grill, put cover on and let grill for 1/2 hour.
• 13. Take off any pieces of thyme and rosemary, then cut and serve.

GRILLED CEDAR PLANK SALMON WITH GARLIC BASIL BUTTER

Steps:

• Soak your cedar plank in water for 20 minutes, flipping over halfway through soak time.
• While the plank is soaking, mix together butter, basil and minced garlic cloves, spread on salmon.
• Salt and pepper to taste.
• Heat your grill to low, or the right setting for your grill for fish.
• Take your cedar plank out of the water and place the salmon on top of the plank. Place it on the grill and cook for 20-40 minutes depending on how thick your salmon is.Grill with the lid closed.
• During the cooking time, if the plank catches on fire, spray it with water.
• Salmon is done cooking, when it flakes easily with a fork.
• *Note: Whenever I make this it normally takes around 30-45 minutes to cook on the grill. I constantly check it to make sure the plank doesn't burn & the salmon doesn't over cook.
• Make sure you have water on hand to spray the cedar plank with, so it doesn't catch on fire.

GRILLED CEDAR PLANK SALMON RECIPE BY TASTY

Steps:

• Submerge the cedar planks in a 9x13 (22 x 33 cm) glass baking dish filled with water. Soak for at least 1 hour to prevent burning while grilling.
• In a small bowl, whisk together the mustard, brown sugar, orange zest, salt, pepper, coriander, and cumin.
• On a cutting board, pat the salmon fillets with paper towels to remove any excess moisture. Rub the mustard mixture evenly over the salmon.
• Preheat the grill to 350°F (180°C).
• Place the cedar planks on the grill over indirect heat, arrange the salmon fillets on top, and close the lid. Grill for 15-17 minutes, until the salmon is pink in the center and easily flakes with a fork.
• Enjoy!

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.

GRILLED CEDAR PLANK SALMON WITH LEMON-DILL TOPPING

Steps:

• Do this 9 hours or more ahead; place the cedar planks in water to completely cover them (use a heavy object to place on top of them to weigh down the planks).
• When ready to grill, for the topping; in a bowl combine the dill, parsley, lemon juice, oil and minced fresh garlic; set aside.
• Sprinkle the salmon with the seasoned salt and black pepper.
• Set grill to about 350 - 400°F.
• Remove the planks from water and place the planks on the cooking grate and grill covered for 2 minutes or until the planks begin to LIGHTLY smoke.
• Place 2 fillets on each of the cedar planks; cover with grill lid and cook for 15-18 minutes or until the fish flakes with a fork.
• Using a heat-proof spatula remove the fish from planks and transfer to serving plates.
• Carefully remove the planks from the grill using long tongs.
• Spoon the herb mixture over the fish and serve immediately.
• Delicious!

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.