Salmon Marinade For Cedar Planks Food

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 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 PLANKED SALMON WITH SPICE RUB

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.

THE BEST SALMON MARINADE

Steps:

• Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
• Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
• **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

SALMON MARINADE FOR CEDAR PLANKS

Steps:

• mix ingredients pour over salmon marinate 30 minutes.
• remove salmon from marinade keep marinade.
• plave salmon on prepared plank.
• cook 8-10 minutes or to your liking place salmon on plate.
• heat marinade add lime and spoon over salmon.
• enjoy.

MARINATED CEDAR PLANK SALMON

Steps:

• Combine all ingredients except plank in large ziploc bag. Marinate in refrigerator for one hour.
• Soak cedar plank in water while the salmon is marinating.
• After one hour, heat grill to medium-high heat.
• Place plank on grill for 3 minutes and then flip it over.
• Remove salmon from bag and place on plank. Discard remaining marinade.
• Close lid on grill and cook for 20 minutes, or until salmon flakes easily with a fork in the thickest spot.

GRILLED CEDAR PLANK SALMON

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.

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.

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.

CEDAR PLANK SALMON WITH HOLLANDAISE DILL SAUCE

Steps:

• Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step)
• Preheat grill to high.
• Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke.
• Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire.
• Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand.
• Remove cooking planks from grill and squeeze lemon juice over salmon fillets and top off with your favorite Hollandaise recipe or mix (I use Knorr and add dill weed).

CEDAR PLANK SALMON WITH GINGER SAUCE

Steps:

• In a shallow glass dish, combine the sherry, soy sauce, sesame oil, butter and ginger.
• Place the fish in the marinade for 30 minutes.
• Soak the cedar plank in water for 20-45 minutes
• Preheat the grill at a medium-low setting (300 degrees).
• After removing the plank from the liquid, pat dry and coat with olive oil on both sides.
• Place the plank on the grill with the salmon and shut the lid.
• Leave for 15-20 mins (note: when using whole salmon, the cooking time will increase to approximately 45-50 mins).
• Check salmon on the thickest part of the fillet to ensure even cooking. The salmon should have an opaque colour and be flaky to the touch with a fork.
• Once done, serve with lemon or lime for squeezing over the fish.

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!