Grilled Cedar Plank Salmon Recipes

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:

• 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.

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 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.

Steps:

• Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.
• Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes.
• Meanwhile, toss the cherry tomatoes with the olive oil and some salt.
• When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.
• Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.
• Spoon the tomato mixture over the salmon and serve immediately.

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:

• 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.

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 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.

Steps:

• Preheat oven to 350 degrees. Place pre-soaked cedar plank on a rimmed baking sheet.
• Place the salmon, skin side down, on the cedar plank. In a small bowl, combine the sugar, oil, thyme, and cayenne. Spread over the salmon.
• Cover with foil. Roast on plank for 25-30 minutes, until salmon flakes easily and is opaque throughout.
• Serve with fresh lemon wedges.
• To grill: Follow instructions above, except put the plank with salmon (covered with foil) directly on the grill. Grill should be preheated to medium or, if using charcoal, allow the coals to burn until they are covered with white ash.

Steps:

• Do this 9 hours or more ahead; place the cedar planks in water to completely cover them (use a heavy object to place on top of them to weigh down the planks).
• When ready to grill, for the topping; in a bowl combine the dill, parsley, lemon juice, oil and minced fresh garlic; set aside.
• Sprinkle the salmon with the seasoned salt and black pepper.
• Set grill to about 350 - 400°F.
• Remove the planks from water and place the planks on the cooking grate and grill covered for 2 minutes or until the planks begin to LIGHTLY smoke.
• Place 2 fillets on each of the cedar planks; cover with grill lid and cook for 15-18 minutes or until the fish flakes with a fork.
• Using a heat-proof spatula remove the fish from planks and transfer to serving plates.
• Carefully remove the planks from the grill using long tongs.
• Spoon the herb mixture over the fish and serve immediately.
• Delicious!

Steps:

• Presoak cedar plank for 8 hours.
• Preheat grill to 400 degrees.
• Cut a few slits in the side of the salmon, but don't go all the way through, halfway. Do the same if using portions. The slits allow the glaze to absorb into the fillet.
• In a bowl mix salt, pepper and dry mustard.
• In a glass bowl, microwave the honey for about 30 seconds to liquefy. Remove bowl and blend in balsamic vinegar.
• With a basting brush, baste the salmon with butter. Apply dry seasoning mix (salt, pepper and dry mustard) on flesh side of salmon and lightly rub it into the salmon(don't tear flesh). I just pat the dry seasoning on.
• With the basting brush baste the salmon with the honey balsamic mixture. Reserve liquid for later.
• Heat the planks on the grill over medium heat for 3-5 minutes to brown them. Watch so they don't catch on fire. Remove from grill and rub olive oil on the browned side of plank. Lay salmon on the oiled side of the plank with skin side down and baste with remaining reserved liquid.
• Cook for 15 to 20 minutes or until done. A thicker cut may take a little longer. If cooking in an oven use a cookie sheet to prevent a mess.
• Note: prep time doesn't include cedar plank soak time of 8 hours.