Cedar Planked 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:

• 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:

• 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 plank in a tub of cold water for at least 1 hour and up to 12 hours.
• Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
• Rub olive oil into salmon.
• In a small bowl combine sugar, paprika, salt, black pepper and cumin.
• Rub into slits.
• Allow salmon to marinate 10 to 20 minutes.
• Place salmon on soaked plank.
• Place the whole thing, plank and salmon, on the rack of a barbecue.
• Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
• Remove cover for the last 5 minutes of cooking.
• Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
• Bonnie Stern.

Steps:

• Immerse plank in water, topping with a weight to keep it submerged. Soak 4 hours.
• Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush plank with oil; top with fish, skin side down. Place plank on grill grate.
• Grill 20 min. or until fish flakes easily with fork, brushing with dressing mixture after 10 min.

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.