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.
Time 2h40m Yield 4 Number Of Ingredients 10 Steps:
Soak the cedar plank in water for at least 2 hours and up to 12. Preheat the oven to 325 degrees F (165 degrees C), or see Footnote for grilling instructions. Place the salmon on the plank, skin-side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated. Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.
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.
Time 35m Yield 6 Number Of Ingredients 9 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.
Time 35m Yield 6 servings (3/4 cup sauce). Number Of Ingredients 11 Steps:
Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 8 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.
More about “cedar plank salmon with blackberry sauce recipes”
Time 35m Yield 8 serving(s) Number Of Ingredients 20 Steps:
Soak cedar plank in water for several hours. In small bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest, lemon juice, green onion and olive oil. Cover and place in fridge for at least 1 hours. Place salmon on cedar plank and sprinkle with salt and pepper Cover with herb mixture. Set plank on barbecue. Bake for 30 minutes on medium heat, until fish flakes easily with a fork. Cucumber Dill Sauce: Finely chop cucumber, toss with salt and let stand for 15 minutes. Combine yogurt, sour cream, lemon juice, pepper, onion and dill. Drain water from cucumber and add to yogurt mixture. (Sauce can be made ahead of time). Note: The recipe can be cut in half.
