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.
WEST COAST CEDAR-PLANKED SALMON
A delicious filet of sockeye salmon barbequed and infused with the subtle flavour of cedar. Recipe courtesy of the Squamish Lil'wat Cultural Centre. Photo courtesy of David Buzzard Photography.
Provided by Food Network Canada
Categories bbq,dinner,fish,grill,Main,Summer
Number Of Ingredients 6
Steps:
- Place salmon on cedar plank skin-side down.
- Sprinkle with salt and coarse peppercorns.
- Heat BBQ to 225ºF - (this can also be done in an oven).
- BBQ on cedar plank for 15 minutes.
- Brush with maple syrup and add dill on top.
- Continue to BBQ for 5 more minutes.
- Give one final brush with maple syrup prior to removing from BBQ.
- Remove from BBQ and service.
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.
PACIFIC RIM SALMON
I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.
Nutrition Facts : Calories 333 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.
GRILLED CEDAR PLANKED KING SALMON
Number Of Ingredients 5
Steps:
- Soak plank for at least 30 minutes. Lightly coat salmon with olive oil. Sprinkle both sides with salt and pepper. Place salmon on grilling plank and set on grill over indirect heat. Grill for approximately 20 minutes or until internal temperature reaches 145°. Tip: Cover salmon with the grill lid or make a foil lid which will trap in and surround the salmon with more smoke.
Nutrition Facts : Nutritional Facts Serves
CEDAR-PLANKED SALMON
Steps:
- Submerge the cedar planks in cold water and soak for at least 1 hour.
- Preheat the oven to 400°F.
- To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
- Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes. Add the reduced stock and boil until reduced by half again, about 5 minutes. Strain the mixture into a clean saucepan and set aside.
- Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with olive oil.
- Brush both sides of the salmon fillets with oil and season with salt and pepper. Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish. Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
- While the salmon is cooking, finish the sauce. Return the saucepan to high heat. Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
- Transfer the fillets to a platter or immediately serve directly from the planks. Top each fillet with some of the Pinot butter and drizzle with the sauce. Garnish with parsley leaves.
- PINOT BUTTER
- Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes. Stir in the maple syrup and let cool.
- Put the butter in a bowl, add the wine reduction, and stir until combined. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.
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EASY CEDAR PLANK SALMON – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanCategory Main DishServings 4Total Time 20 mins
- Soak the cedar plank in water based on the instructions that came with the plank, or at least 1 hour.
- Preheat a grill to medium heat (you can use either gas or charcoal; a charcoal grill will infuse more flavor if you have it!).
- Lay the salmon on top of the cedar plank (if you’re re-using a plank, always lay the food on the un-burned side). Season liberally with seasoning salt (or with kosher salt and salmon seasoning).
- Place the plank on the grill and grill using indirect heat (not on top of coals) until salmon is pink in the center but before it gets flaky, about 10 to 20 minutes depending on the thickness of the salmon and the heat of the grill.
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