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
Cooking salmon over indirect heat on the grill brings smoky flavor to Bobby Flay's recipe for Cedar Plank Salmon from BBQ with Bobby Flay on Food Network.
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 5
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 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.
JOHNNY GARLIC'S CEDAR PLANK SALMON
Steps:
- Preheat oven to 400 degrees F.
- In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
- Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
- Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
- Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.
TAIMA'S CATCH - CEDAR PLANK GRILLED SALMON
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Soak the cedar planks in water for 20 to 30 minutes.
- Coat the salmon with olive oil and chopped herbs. Season with salt and pepper, to taste. Put the salmon in the smoker, set to cold smoking setting and smoke with the wood chips until ready to grill, 20 to 30 minutes.
- Pesto: Blitz the basil, pine nuts, garlic, lemon, and salt and pepper, to taste, in a food processor. Gradually add the extra-virgin olive oil and pulse until mixture is smooth.
- Put the pesto into a small serving bowl and set aside.
- Preheat the grill to medium.
- Drain the cedar planks and season the top of each plank with vegetable oil, salt and pepper, to taste, and dill sprigs. Put 3 pieces of salmon on each cedar plank and grill over medium heat for 12 to 15 minutes. Lemon juice the salmon once cooked. Transfer the salmon to a serving platter, top with pesto and serve.
CEDAR-PLANKED BBQ SALMON
My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens.
Provided by TOOLBELT DIVA
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
GRILLED CEDAR-PLANKED SALMON
Planking is a rather new experience for us. I prepare the food and DH does the rest. This recipe is adapted from kraftfoods.com and is so simple to make. The original recipe called for parsley which I didn't have. I used fresh garden basil and loved it. Serve with rice, fresh bread and a salad for a lovely meal that is sure to impress. Please note: The cooking or prep time does not include the time needed to soak the cedar plank.
Provided by PaulaG
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270.6, Fat 7.7, SaturatedFat 1.2, Cholesterol 78.8, Sodium 149.3, Carbohydrate 16.2, Fiber 0.6, Sugar 0.9, Protein 32
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- Soak the cedar plank for 30 minutes and up to 2 hours by completely submerging plank in water, wine, or cider. You can use a combination of water and wine/cider. Pat dry before using.
- Heat a charcoal or gas grill to about 350 F, or medium-high. While the grill is heating up make the compound butter by combining the softened butter with the garlic and herbs. Set aside.
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