Spice Plank Grilled Salmon Recipes

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

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:

• Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
• Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
• Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.

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:

• 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:

• 1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving.
• 2. Preheat a grill to medium.
• 3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired.

Steps:

• Soak a large cedar plank (big enough to fit the entire salmon fillet) in water for at least 30 minutes.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to heat to 350 degrees F.
• While your grill is coming up to temperature, prepare the salmon. Place the salmon skin-side down on the cedar plank. Brush the flesh side of the salmon with the mustard, then liberally season with the everything spice.
• Place on the indirect heat side of the grill, close the lid, and cook until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes. Cook the salmon longer if you like it more done. Cut into slices and serve.
• Oven method: Bake on a rimmed baking sheet at 350 degrees F until the salmon reaches an internal temperature of 125 degrees F, 20 to 22 minutes.

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:

• 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.

Steps:

• Combine olive oil and sesame oil together.
• Brush both sides of salmon with oil mixture.
• In a small bowl combine all of the seasonings.
• Rub over salmon fillet, covering both sides, pressing seasonings down into flesh.
• Refrigerate for at least 30 minutes.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Grill salmon fillet uncovered, over medium heat for 3-4 minutes on each side, or until fish flakes easily with a fork.

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.