Cedar Plank Teriyaki Salmon Recipes

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 plank for about 2 hours.
• Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce.
• Heat grill to medium heat, leaving the center burner off.
• Close grill and cook for about 10 minutes or until the meat flakes easily with a fork.
• Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds.
• Enjoy!
• Oh and if you get the chance, please tell me how you like it!

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:

• Mix together the mustard powder, salt, and pepper.
• Brush the top of the salmon fillets with the melted butter.
• Season both sides with the mustard mixture and set aside.
• Place the oven rack 8 inches from the broiler and preheat.
• Put the soaked shingles under the hot broiler for about 3 minutes, or until the wood is browned on top.
• Carefully take the shingles out of the oven.
• Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle.
• Return the shingles to the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry.
• Remove the fillets to a platter or serve directly from the shingles.