Cedar Board Salmon 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:

• 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.

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 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:

• 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 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.

Steps:

• You'll also need 1 board of 3/4" thick cedar (big enough to fit all the fillets upon) Submerge the cedar board in water the night before.
• Combine marinade ingredients with salmon and refridgerate for 24 hours.
• Set barbeque to medium and place cedar onto grill.
• Place fillets on board flesh side down.
• Close cover and cook 25 minutes (Salmon should be opaque all the way through).

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.

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 the cedar plank in cold water for 2 hours; the cedar plank should be completely immersed in water, so weigh it down (a heavy bowl works well).
• Combine marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes.
• Preheat a grill to medium heat.
• Place the cedar plank on the hot grill. Once the cedar plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the cedar plank, but be careful not to overcook as the salmon will continue cooking while resting on the hot cedar plank.

Steps:

• Annatto Flour: Combine all ingredients in a bowl and mix well. Pass through strainer and sift until no lumps exist.
• Salmon: Preheat the oven to 350 degrees F.
• Place the cedar boards tightly together on a 1/4 sheet pan or large jellyroll pan. Moisten the boards with water to saturate. Rub the boards with 2 tablespoons olive oil. Rub each salmon fillet with salt and pepper. Lightly coat with the annatto flour mixture. Place the remaining 2 tablespoons olive oil in hot saute pan. Pan sear the fillets until golden. Remove from pan and place on cedar boards. Place in the oven and cook for 7 minutes.
• Chard: Wash the chard thoroughly and towel dry. Chop coarsely and set aside. In hot saute pan, add 2 tablespoons olive oil and the shallots. Saute until the shallots are soft, then add the chard. Cook until chard begins to soften, approximately 2 minutes. Remove from heat.
• Bean Saute: In a hot saute pan, add the olive oil and heat. When the oil is hot, add the shallots and saute for 1 minute. Add the beans, salt, and pepper, and saute for 3 minutes. Remove from heat.
• Saffron Orange Beurre Blanc: Combine white wine, minced shallot, and rice wine vinegar in saucepot. Reduce on medium heat until reduced by 50 percent. Slowly whisk in butter over very low heat until blended. Add saffron and orange zest and whisk in until blended thoroughly. Keep warm until service. Best to make last minute as it can separate.
• This dish presents itself best if served in bistro bowls. Layer bottom of each bowl with equal amounts of Sauteed chard. Add 1/2 cup sauteed beans, and top with salmon fillet. Drizzle beurre blanc along the outside of chard. Garnish with citrus zest and capers, if desired.
• Wine Recommendation: Chardonnay

Steps:

• Cut a cedar plank to fit your barbeque grill.
• You won't be saving this, so no need to be fancy.
• (We usually get a 1"-thick, 12" wide board and cut it into appropriately sized pieces.) Completely submerse the cedar plank in water for 15 minutes.
• Put the salmon"skin-side" down on the wet plank.
• (Remember that anything hanging off the side of the board will burn, so try to maneuver the salmon all onto the board.) Salt and pepper to taste.
• If you have a favorite herb or spice, you might want to add a sprinkle now.
• Pat a thickish coating of brown sugar evenly over the top of the salmon.
• We like our salmon well-glazed, so we pat about a 1/4" layer onto the fish.
• Dot with little chunks of the butter, use more or less to your taste.
• Grill (on a rack) above medium hot coals until the fish is firm in the center.
• To serve, just pop the plank onto a platter and cut pieces off the salmon at the table.

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.

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.