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.
Time 12h40m Yield 6 Number Of Ingredients 6 Steps:
Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat. Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns. Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.
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 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 3h30m Yield 6 servings (as an appetizer) Number Of Ingredients 6 Steps:
Brine the fish: Combine the brown sugar, salt, 1 teaspoon pepper and 4 cups water in a large bowl. Stir until the sugar and salt dissolve. Add the salmon and weigh down with a can or skillet to keep it submerged. Cover and refrigerate at least 2 hours or overnight. Soak the wood chips and cedar plank in water 1 hour, then prepare your grill for smoking. About 30 minutes before smoking, remove the salmon from the refrigerator; drain and pat dry. Place the salmon, skin-side down, on the cedar plank and season with salt and pepper. Top with the lemon slices and thyme sprigs. Let stand at room temperature to dry out, 30 minutes. Once the grill reaches 250 degrees F, place the plank with the salmon on the cooler side of the grill. Close the grill and let smoke until golden and just cooked through, about 20 minutes. If using a gas grill, turn off the flame and let the fish sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.
Time 12h35m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the broiler. Preheat the oven to 400 degrees F. If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze. In a small bowl or cup, mix the salt, pepper, and dry mustard. In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar. Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later. Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven. Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down. Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium. Remove the fillets to a platter, or immediately serve directly from the planks. Per Serving: Calories 512; Total Fat 29 grams; Saturated Fat 9 grams; Protein 35 grams; Total Carbohydrate 28 grams; Sugar: 28 grams; Fiber 0 grams; Cholesterol 109 milligrams; Sodium 1185 milligrams
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.
Time 55m Yield 1 serving Number Of Ingredients 4 Steps:
Preheat the grill or barbecue to high heat. Meanwhile, soak the cedar plank in cool water for about 30 minutes. Season the salmon with salt and pepper, and then spread a little brown sugar evenly over the top. When the grill is hot, place the salmon, skin-side down, on the wet cedar plank and place it on the grill. Close the lid and grill for 15 minutes or until cooked to desired degree of doneness. Remove and serve directly from the burnt cedar board.
Yield Serves 6 Number Of Ingredients 10 Steps:
In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon. Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered. Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank. Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
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 1h30m Yield 4 Number Of Ingredients 7 Steps:
Soak cedar plank in water for at least 1 hour. Preheat grill for indirect cooking over medium heat. Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl. Arrange salmon on soaked cedar plank and spread mustard mixture over salmon. Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.
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.
Time 4h30m Yield 8 servings Number Of Ingredients 6 Steps:
Immerse plank in water, topping with a weight to keep it submerged. Soak 4 hours. Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush plank with oil; top with fish, skin side down. Place plank on grill grate. Grill 20 min. or until fish flakes easily with fork, brushing with dressing mixture after 10 min.
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.
More about “cedar planked salmon recipes”
Time 3h Number Of Ingredients 5 Steps:
Soak planks in water 2 hours. Remove and sprinkle with a thin layer of salt (about 1 teaspoon). Preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Place salmon, skin side down, on planks and season with salt and pepper. Spread 1 tablespoon mustard in a thin layer on top of each fillet. Drizzle each with 1 teaspoon honey; spread evenly. Place planks on indirect side of grill; cover. Cook until fish reaches 135 degrees and is partly opaque in center, about 25 minutes.
