Sam The Cooking Guys Cedar Plank Salmon Food

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.

SAM THE COOKING GUY'S CEDAR PLANK SALMON

Steps:

• Soak plank in water 1 to 2 hours.
• Heat grill to medium.
• Place salmon on plank and rub top lightly with oil, and sprinkle well with salt and pepper.
• Cover salmon with brown sugar.
• Place board with salmon on heated grill and close lid.
• For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes.
• The plank sides may flare up during cooking this is no big deal as long as you keep the salmon about an inch away from the edges.
• Remove and serve.

SAM THE COOKING GUY'S RAINY DAY SALMON

Steps:

• Combine all ingredients except the salmon in a saucepan and bring to a boil.
• Turn down heat and simmer for a few minutes until syrupy.
• Turn oven to broil. Cover a large baking sheet with foil, it's messy.
• Place salmon on the foil and baste well with the sauce.
• Broil the salmon depending on thickness about 10-15 minutes until done.
• Baste a couple of times during cooking. If it starts to get crispy and a little bit black, that's good.

CEDAR PLANK SALMON

Steps:

• Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe.
• Make sure you keep the wood submerged by weighing it down with cans.
• Start your barbecue and heat it to high.
• Rub the salmon filets all over with the oil, sprinkle each one with some of the shallots, top with a few sprigs of fresh dill and a squirt of lemon juice.
• Finish with the crushed peppercorns.
• Put the plank on the BBQ and sprinkle with a little coarse salt.
• Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
• Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
• Place the filets on top of the plank.
• If your BBQ has two burners, turn off the one beneath the wood.
• If not, turn the heat to the lowest setting.
• Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
• Don't overcook.
• Squeeze some lemon juice over the top, serve and enjoy.
• The plank can only be used once.
• Make sure it has stopped smoking and is well extinguished before disposing of it.

CATTLE BOYZ CEDAR PLANK GRILLED SALMON

Steps:

• Soak cedar plank in water overnight. Weigh plank down with two cans of food to keep submerged.
• Preheat grill to high.
• Top Salmon with a few slices of butter and a light sprinkling of shallots or red onion.
• Sprinkle Cattle Boyz' Pepper Blend spice and salt to taste.
• Place Salmon fillets on the smooth surface part of the plank and cook at a medium to high heat.
• At about the last two minutes of cooking glaze half of your Salmon with Cattle Boyz Honey Hot BBQ sauce and the other half with Cattle Boyz Original BBQ sauce.
• Turn down to medium to low heat.
• Salmon is ready if it flakes easily with a fork.

CEDAR-PLANK SALMON

Steps:

• 1. Blend all ingredients except the fish and lemon in a mixing bowl. Transfer, label, wrap tightly, and store at room temperature until needed.
• 2. Sprinkle both sides of the salmon evenly with the dry rub and then press the seasonings into the flesh. Refrigerate, uncovered, for at least 2 hours and up to 12 hours before cooking.
• 3. Soak the untreated 3/8-inch cedar plank in water for 1 to 2 hours. Preheat the grill on high. Place seasoned salmon fillets onto the plank (making sure they're not touching) and squeeze lemon over them. Place the planks on the grill, lower the heat to medium, and cover. Cook for 8 to 12 minutes, depending on the fillets' thickness; their internal temperature should be 120°F Remove the plank from the grill. (Careful! Embers may stick to the bottom of the plank.) Serve with a hunk of lemon.