CEDAR PLANK-GRILLED SALMON
Salmon did planking before it was a thing! Cedar keeps the fish from getting burned or blackened and infuses it with delectably earthy flavor. Brush with my Awesome Sauce recipe before serving.
Provided by Greubel Rosie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
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.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 5.3 g, Cholesterol 114.1 mg, Fat 14.7 g, Fiber 0.5 g, Protein 36.1 g, SaturatedFat 2.6 g, Sodium 141.8 mg, Sugar 4.5 g
GRILLED CEDAR-PLANKED SALMON
Planking is a rather new experience for us. I prepare the food and DH does the rest. This recipe is adapted from kraftfoods.com and is so simple to make. The original recipe called for parsley which I didn't have. I used fresh garden basil and loved it. Serve with rice, fresh bread and a salad for a lovely meal that is sure to impress. Please note: The cooking or prep time does not include the time needed to soak the cedar plank.
Provided by PaulaG
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
- Preheat grill to medium.
- Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
- Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
- Place on grill; cover with grill lid and grill 10 minutes.
- Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
- Remove from plank, remove skin and plate on top of cooked rice.
- Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.
Nutrition Facts : Calories 270.6, Fat 7.7, SaturatedFat 1.2, Cholesterol 78.8, Sodium 149.3, Carbohydrate 16.2, Fiber 0.6, Sugar 0.9, Protein 32
CEDAR PLANK-GRILLED SALMON WITH CILANTRO PESTO
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- This recipe is for OUTSIDE gas or charcoal plank-grilling.
- For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
- Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
- Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.
- Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
- Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.
GRILLED CEDAR PLANK SALMON
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
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.
CEDAR PLANK SALMON
Cooking salmon over indirect heat on the grill brings smoky flavor to Bobby Flay's recipe for Cedar Plank Salmon from BBQ with Bobby Flay on Food Network.
Provided by Food Network
Categories main-dish
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.
MISO-GLAZED CEDAR PLANK SALMON
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.
Provided by Eddie Jackson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.
- Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through.
- Prepare a grill for medium heat.
- Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. 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.
SPICE PLANK-GRILLED SALMON
This is the first time I used a cedar plank for cooking fish -- and this is the best way to grill salmon as far as we're concerned (also lower fat too) - the salmon came out so moist and spiced just right -- the fish doesn't taste spicy at all. Posted for World Tour - USA - Northwest region. Recipe source: local newspaper
Provided by ellie_
Categories Free Of...
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak cedar grilling plank for one hour.
- Prepare grill.
- To prepare the rub, combine all ingredients in a small cup or bowl.
- Rub mixture on the top of the salmon.
- Place plank on grill, close grill for a few minutes and then place salmon, skin side down, on the plank.
- Cook covered, for 10 minutes or until salmon flakes.
Nutrition Facts : Calories 218.3, Fat 6.4, SaturatedFat 1, Cholesterol 87.5, Sodium 551.9, Carbohydrate 5, Fiber 1.6, Sugar 2.6, Protein 34.2
CEDAR-PLANKED SALMON
For this dish, you'll need cedar grilling planks, available at some supermarkets and at surlatable.com.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes 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.
GRILLED CEDAR-PLANKED SALMON
Steps:
- Soak UNTREATED cedar plank in water overnight.
- MIX dressing, parsley and tomatoes; set aside.
- PAT cedar plank dry; rub smooth side with oil. Place salmon on oiled plank; place on grill.
- GRILL covered, over medium-hot coals for 10 minutes. Top with dressing mixture and continue cooking 10 minutes or until salmon flakes easily with fork.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CEDAR-PLANK SALMON
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.
Provided by Bill Jones
Categories Father's Day Backyard BBQ Dinner Salmon Summer Grill Grill/Barbecue Healthy Gourmet Canada Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
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.
CEDAR PLANK SALMON
This recipe's roots are with Pacific coast indian tribes who would cook and smoke their fish and seafood tied to wooden boards and placed near an open fire. This version is done on your barbecue and produces results that will have you running to the lumberyard and fish market regularly
Provided by rockyp
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CATTLE BOYZ CEDAR PLANK GRILLED SALMON
Planked Salmon is a method of cooking/smoking salmon that has been used for hundreds of years by the First Nations Peoples. Prepared with natural red cedar, planked Salmon is a slow cooking method that produces a wonderful aroma, delicate texture and rich smoky flavor. Add Cattle Boyz's products and you'll have a unique dish that will be sure to impress your guests.
Provided by Cattle Boyz
Categories Lactose Free
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak cedar plank in water overnight. Weigh plank down with two cans of food to keep submerged.
- Preheat grill to high.
- Top Salmon with a few slices of butter and a light sprinkling of shallots or red onion.
- Sprinkle Cattle Boyz' Pepper Blend spice and salt to taste.
- Place Salmon fillets on the smooth surface part of the plank and cook at a medium to high heat.
- At about the last two minutes of cooking glaze half of your Salmon with Cattle Boyz Honey Hot BBQ sauce and the other half with Cattle Boyz Original BBQ sauce.
- Turn down to medium to low heat.
- Salmon is ready if it flakes easily with a fork.
Nutrition Facts : Calories 110.7, Fat 3, SaturatedFat 0.5, Cholesterol 41.3, Sodium 176.7, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 16.4
CEDAR PLANK SPICY APPLE GRILLED SALMON
Now a days, you can buy cedar planks you can use on your grill or even in your oven. I get mine from a local BBQ store or hardware store, but be careful to get untreated natural cedar. You have to be careful of that. The plank offers a natural smoky flavor to the salmon. But if you don't have a cedar plank, this can easily be grilled without it or baked / broiled in the oven. The sweet spicy apple glaze is perfect with the smoky cedar flavor.
Provided by SarasotaCook
Categories Spicy
Time 20m
Yield 4 Fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cedar Plank -- If using a cedar plank (grill or oven), make sure to soak the plank approximately 2-3 hours in water. I just use the sink, or a tupperware container works great. Just make sure the wood is submerged in the water. A couple of heavy cans or soda bottles work great.
- Apple Glaze -- Mix the jelly, horseradish, vinegar, and chives together and set to the side.
- Cedar Plank -- Remove the cedar plank from the water and dry it well. Brush the top of the plank where the salmon will be placed with 2 tablespoons of the olive oil and sprinkle with coarse salt, kosher salt works great.
- Salmon -- Have your guy behind the fish counter remove the skin for you, if they will. If not, run a sharp thin knife along the skin with the salmon sitting flat on the counter. It is very easy to remove. Brush the remaining 1 tablespoon of olive oil on the top of the salmon and season well with salt and pepper.
- Grilling -- If using a grill, medium high heat or charcoal works great as well. This can also be done in a 400 degree oven. With either method, I prefer to let the cedar plank heat up for a few minutes and get good and smoky before I add the salmon (about 5 minutes works great).
- Once the cedar plank is slightly smoking and hot. Add the salmon which has been brushed with olive oil, salt and pepper on the cedar plank. Then, immediately brush the apple glaze on the salmon and close the lid on the grill or continue cooking in the oven. After 5 minutes, brush more glaze on, and again after another 5 minutes. The salmon should take around 15 minutes depending on the thickness. It should be opaque, flaky, and firm to the touch. You don't want it raw in the middle but you don't want to over cook it either - you still want it moist and tender.
- Serve -- I like to serve mine right on the cedar plank. ENJOY!
- Note: Make sure to let the plank cool properly before disposing of it. Also, prep time doesn't include the time to soak the plank.
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HOW TO GRILL SALMON ON A CEDAR PLANK | BETTER HOMES & …
From bhg.com
- Choose a Grilling Plank. Purchase a plank (or a few) from a specialty cookware store, hardware store, grilling supply outlet, or online. Cedar (like that found in the Wildwood Grilling Cedar Planks, $17.99 for two, Bed Bath & Beyond) lends the most intense, aromatic flavor to salmon, but other woods are excellent for plank-grilling, too.
- Prepare the Plank. Plank-grilled salmon scores extra flavor from smoke with the convenience of a grill. (Learn how to turn your grill into a smoker for any outdoor cooking adventures you have ahead.)
- Prepare the Salmon. Leave the salmon filet whole, cut it into serving-size portions, or use individual salmon steaks—there’s no wrong option when grilling salmon on a plank.
- Prepare the Grill for Direct Grilling. This step will vary a bit depending on whether your grill cooks with charcoal or gas. For a Charcoal Grill.
- Grill the Cedar Plank Salmon. Place the plank on the grill rack and allow it to preheat about 5 minutes or until it begins to crackle and smoke.
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