CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
CEDAR PLANK-GRILLED SALMON
Salmon did planking before it was a thing! Cedar keeps the fish from getting burned or blackened and infuses it with delectably earthy flavor. Brush with my Awesome Sauce recipe before serving.
Provided by Greubel Rosie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 5.3 g, Cholesterol 114.1 mg, Fat 14.7 g, Fiber 0.5 g, Protein 36.1 g, SaturatedFat 2.6 g, Sodium 141.8 mg, Sugar 4.5 g
CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
Categories Fish Garlic Ginger Onion Roast Dinner Lemon Seafood Salmon Healthy Maple Syrup Soy Sauce Simmer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
- Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
- Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
- In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
- Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
- Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE
There is nothing comparable to the taste of freshly caught salmon, but to serve it planked.....is phenomenal!!! Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. This recipe was published in our local paper from cookbook author Ronnie Shewchuk, Barbecue Secrets
Provided by Abby Girl
Categories High Protein
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
- Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
- Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
- Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
- Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
- Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
- When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.
CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
- Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
- Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
- Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
- Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.
PLANKED SALMON WITH MAPLE-MUSTARD GLAZE
This is the one non-local dish we serve for July 4th, but our local fish market sells gorgeous wild King salmon from the Pacific Northwest. Maple syrup provides the New England touch. More Grilled Fish Recipes: Grilled Swordfish Steaks With Golden Raisin Chimichurri Plank Grilled Salmon With Tomato-Fennel Relish Whole Grilled Snapper In Pipian Sauce ShareTweetPin716 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Soak the cedar plank for 1 hour in cold water to cover. ShareTweetPin716 Shares Step 2: Set up your grill for indirect grilling and preheat to medium-high (400 degrees). ShareTweetPin716 Shares Step 3: Make the glaze: Place the mayonnaise, mustard, dill, and maple syrup in a mixing bowl and whisk to mix. ShareTweetPin716 Shares Step 4: Drain the cedar plank and dry. Arrange the salmon fillet on top and season generously on both sides with salt and pepper. (End with the skin side down.) Spread the glaze evenly over the salmon. ShareTweetPin716 Shares Step 5: Place the plank with the salmon on the grill over the drip pan. Indirect grill the salmon until the glaze is puffed and browned and the fish is cooked through, 20 to 30 minutes. Use an instant-read meat thermometer inserted through one end to check for doneness: the salmon should be about 130 degrees. ShareTweetPin716 Shares Step 6: Transfer the plank to a heatproof platter and serve the fish right off the plank. ShareTweetPin716 Shares
CEDAR PLANKED SALMON WITH MAPLE GLAZE & MUSTARD MASHED POTAT
This recipe is a little different in that the cedar planked salmon is baked in the oven rather than on the grill. Many grocery or hardware stores sell the untreated cedar planks. It truly adds a wonderful flavor to the salmon!
Provided by lazyme
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Salmon:.
- In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes.
- Let cool.
- (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding).
- Preheat oven to 350.
- If using a cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
- Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
- In another small saucepan heat half of glaze over low heat until heated through to use as a sauce.
- Stir in remaining 1 tablespoon lemon juice.
- Remove pan from heat and keep sauce warm, covered.
- Put salmon, skin side down, on scallion greens and brush with remaining glaze.
- Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan. Bake for about 35 minutes if using plank.
- Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes.
- Drizzle salmon with warm sauce.
- Mustard Mashed Potatoes:.
- In a 5 quart kettle cover potatoes with cold salted water by 2-inches and simmer until tender, 35-45 minutes.
- While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted.
- Remove pan from heat and keep milk mixture warm, covered.
- In a colander drain potatoes and cool just until they can be handled.
- Peel potatoes, transferring to a large bowl.
- Add mustard, salt and pepper to taste, and 3/4 hot milk mixture and with a potato masher; mash potatoes until smooth, adding more milk mixture if necessary to make them creamy.
- Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.
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- Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.
- Meanwhile, in a small bowl, blend the whole-grain mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.
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- Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
- Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
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- Prepare the rub and apply to the salmon on one side only. If your salmon has skin on, apply to the skinless side. Let it sit in the fridge for at least a couple of hours.
- At the same time soak your cedar plank in water (completely covered) for the same number of hours that your salmon is in the fridge with the rub.
- Turn your grill on to bring it to 350. We used our Kamado grill with INDIRECT hit. You can use your oven too. Be sure to place a baking tray underneath the wood or place the wood on a baking tray to catch any juices.
- In the meantime place all ingredients listed for the glaze in a pot and combine on medium heat. Always mixing, let the glaze boil for a minute, turn the temperature down and keep it simmering string occasionally to allow a reduction. Keep it simmering for 5 to 7 minutes ( a few minutes more will be fine - don't worry about the time for this process), you will see when it becomes thicker.
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- SOAK THE PLANK: Soak a plank in water for 10 minutes for a 1/4 inch plank (or 30-60 minutes for 1/2 inch plank). I use a thin plank and just toss it out when I'm done. Cedar planks are great for salmon as they provide a gentle smoky taste.
- MAKE THE GLAZE: Place all glaze ingredients in a microwaveable bowl or measuring cup. Stir. Microwave for 1 minute on high. Glaze will be slightly thickened. Let cool for 5 minutes if using part as a marinade (note 1).
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