Baked Or Grilled Cedar Plank Salmon Real Simple Recipes

Steps:

• Preheat oven to 350 degrees. Place pre-soaked cedar plank on a rimmed baking sheet.
• Place the salmon, skin side down, on the cedar plank. In a small bowl, combine the sugar, oil, thyme, and cayenne. Spread over the salmon.
• Cover with foil. Roast on plank for 25-30 minutes, until salmon flakes easily and is opaque throughout.
• Serve with fresh lemon wedges.
• To grill: Follow instructions above, except put the plank with salmon (covered with foil) directly on the grill. Grill should be preheated to medium or, if using charcoal, allow the coals to burn until they are covered with white ash.

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.

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.

Steps:

• Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
• When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
• Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

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.

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.

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.

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.