Bbqcedarplanksalmonwithmaple Recipes

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:

• 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.

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:

• 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.

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:

• Purchase 2 pieces of cedar boards, 3/4 inch thick, 7 1/2 inches wide and 18 inches long, untreated.
• Soak cedar boards in water for at least 12 hours before using.
• Preheat barbecue to HIGH heat.
• Remove cedar boards from the water and sprinkle with coarse salt on one side that will be used for placing the salmon filets.
• Place boards on the NOW HOT barbecue for about 3 minutes, DO NOT BURN CEDAR BOARDS.
• Rub salmon filets with olive oil.
• Sprinkle coarse salt and granulated garlic powder on salmon filets.
• Sprinkle salmon filets heavily with dill weed and green onions.
• Drizzle lemon juice over salmon filets and then sprinkle with black pepper.
• Place the salmon filets on the cedar boards, skin side down and layer the top of filets with thinly sliced lemons.
• Drizzle MAPLE SYRUP over the filets.
• Turn barbecue down to medium heat.
• Place prepared salmon on the barbecue grates.
• Close BBQ cover and cook on medium heat for 10 to 15 minutes or until salmon just starts to flake.
• Remove from the barbecue.
• If you have a heavy duty screen with about 1/4" squares, spray with olive oil and place on the barbecue grates. This will prevent any salmon to drop through the grates.
• Slide the salmon filets off the cedar plank onto the screen, with skin side down.
• Turn barbecue heat to HIGH.
• Sprinkle more MAPLE SYRUP on filets, close BBQ lid and cook for another 2 to 4 minutes or until salmon flakes easy. DO NOT OVERCOOK SALMON.
• Remove salmon to large plates.
• Serve immediately with lemon wedges.
• You may also use dark brown sugar on filets instead of Maple Syrup. After you rub the salmon filets with olive oil, spread about 1 tablespoon of brown sugar on each filet (4 tablespoons).
• You may also use white onions sliced instead of green onions or scallions.
• DO NOT RE-USE THE Cedar Boards a second time.
• Purchase your cedar boards at a lumber yard, but make certain that the boards are not treated. They are also much cheaper at the lumber yard and are just as good as the prepared cedar boards.

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 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
• Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
• Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
• Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
• Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.

Steps:

• Soak the cedar plank overnight.
• Preheat the grill to high.
• Combine all of the seasoning ingredients.
• Put the cedar plank on the grill and heat, covered, for a few minutes. Season the top of the salmon liberally with potlatch seasoning and put it on the cedar plank. Cook, covered, 7 to 9 minutes for medium-rare.

Steps:

• Soak the cedar plank (s) overnight.
• You can buy cedar planks for cooking salmon at many grocery stores.
• If you can't find one at a grocery store, make sure the cedar you use has no wood preservatives or other chemicals in it, unless you're into eating that sort of stuff.
• Might I recommend a glass of turpentine as a lovely accompanyment if you use preserved wood.
• GAG.
• Start the BBQ and preheat to HIGH.
• Rub the filets all over with olive oil.
• Sprinkle them with fresh dill and onion.
• Drizzle with juice from the fresh lemon.
• Sprinkle the cedar plank with the salt and place it on the now hot BBQ grill.
• Leave it there for about 3 minutes, until it appears mostly dry on top (remember, it was soaking in water and should be quite wet....) Place your salmon filets (skin side down if the skin's still on them) on the plank.
• Turn down the BBQ to low.
• Drizzle some real maple syrup over the filets.
• This is the secret ingredient.
• REAL!
• Not Aunt Jemima.
• Cook on low for about 10-15 min depending on the size of the filets.
• When it appears the salmon is done ie.
• flakes easily, slide the filets off the cedar plank onto the BBQ grill, skin down.
• Crank up the BBQ to high, put some more maple syrup on top and cover for about 2 minutes.
• This should finish off the salmon nicely, leaving delicious filets ready to eat, and skin that peels off easily if you don't like to eat it.
• Enjoy!

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.

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.

Steps:

• Preheat barbecue to 350°F.
• Mix all dry ingredients
• Rub outside and inside of chicken. Any leftover spice can be added to the beer in the can.
• Insert the can of beer into the chicken cavity from the bottom opening of the chicken. For additional flavor, rub plank with clove of garlic. Using the legs,of the chicken, balance chicken on prepared plank.
• Grill or bake for 1 1/4 hours, or until internal temperature is 180°F.

Steps:

• Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
• Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
• Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
• Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
• Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.

Steps:

• In a bowl, combine garlic powder, onion powder, coarse black pepper, dried rosemary and cayenne pepper; mix well.
• Take the roast out of the fridge at least one hour prior to cooking so that the roast adjusts to room temperature.
• Season roast on all sides with Kosher salt.
• Coat the roast with Dijon mustard.
• Sprinkle the chopped rosemary evenly over the roast.
• Now sprinkle the entire roast generously with the dry rub mixture.
• Drizzle olive oil over the entire roast, use more olive oil if necessary.
• Pat the oil, rosemary and dry rub into the roast.
• Preheat the barbecue grill on medium-high heat for 10 minutes or until the chamber reaches 500°F.
• The cedar plank should be at least 3/4 inch thick, 7 1/2 inches wide and 16 inches long.
• Rinse the cedar plank and place it directly on the grill.
• Cover the grill and heat the cedar plank for about 4 minutes or until it starts to throw off a bit of smoke and crackles lightly.
• Reduce the heat to medium-low.
• Lay the rosemary twigs across the plank to make a bed for the roast.
• Place the roast on the rosemary and cover the grill.
• Cook for 1 1/2 to 2 hours, until the core of the roast reaches an internal temperature of 125°F.
• Keep testing the internal temperature with a good barbecue meat thermometer.
• When the roast reaches the desired temperature, remove from the grill along with the cedar plank.
• Tent loosely with aluminum foil and let rest for a least 30 minutes or up to 1 hour.
• The long resting period gives you plenty of time to grill some veggies.
• Serve some good freshly made horseradish with the prime rib roast.
• NOTE: Purchase a cedar plank at your lumber yard outlet. Make sure that it is NOT TREATED.
• The cost of the plank is much less expensive when you purchase at the lumber yard.