Cedar Planked Salmon With Spice Rub Recipes

Steps:

• Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.
• Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
• Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.
• Heat the grill to high.
• Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
• Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.
• Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.
• Add the ensalada to the bowl with the salmon and stir lightly to combine.
• Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.

Steps:

• Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
• Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
• Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
• Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

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:

• Combine first five ingredients in a small bowl.
• Sprinkle fish with salt and rub with the spice mixture.
• Heat grill to 350 to 400 degrees.
• Place soaked plank on hot grill and close lid.
• Flip plank over after 3 minutes and continue to heat for 3 more.
• When light smoke develops place salmon fillets on hot plank, close lid, and cook for 10-15 minutes or until medium rare (or desired doneness).
• Drizzle fish with maple syrup and serve.
• Remember salmon will continue to cook after removing the plank from the grill.

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:

• At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
• Vinaigrette:.
• Whisk the vinegar, mustard, and shallot together in a medium bowl.
• Gradually whisk in the honey, then the oil, until the dressing is emulsified.
• Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
• Salmon:.
• 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.
• Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.