Cedar Plank Salmon With Soy Ginger Glaze Recipes

CEDAR PLANK SALMON WITH HONEY SOY GLAZE

Steps:

• Soak cedar planks in cold water for a few hours.
• Combine 3 pressed garlic cloves, 1 tsp ginger, 1 tbsp sriracha, 1 tsp olive oil, 1 1/2 tbsp honey, 2 tbsp low sodium soy sauce, and 1/2 cup chopped cilantro in a bowl. Then set aside
• Cut pineapple into 1-inch slices and place on a cedar plank.
• Place salmon onto pineapple and season with salt and pepper. Then spread the soy sauce mixture on top of the salmon fillet.
• Grill on medium heat for about 20 minutes or until internal salmon temperature reaches 145 degrees Fahrenheit.

CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE

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.

CEDAR PLANKED SALMON

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.

PLANKED SOCKEYE SALMON WITH MAPLE SOY GLAZE

Steps:

• Soak wood in water 30 minutes to 2 hours. Pat wood plank dry and spray-coat or lightly oil one side.
• Heat grill to medium-high heat. Place green onions on moistened plank; top with salmon fillet. Blend remaining ingredients and rub onto salmon. Let fish rest 5 minutes before cooking.
• Place the planked salmon on the grill. Reduce heat to medium and cook in covered grill for 10 to 15 minutes. Cook until salmon reaches internal temperature of 120 °F) and flakes easily. Alternatively, bake: heat oven to 350°F. Bake salmon for 15-20 minutes, or until salmon flakes with a fork and is still pink in middle. Serve with steamed rice and your choice of stir-fried vegetables.

CEDAR PLANK SALMON WITH GINGER SAUCE

Steps:

• In a shallow glass dish, combine the sherry, soy sauce, sesame oil, butter and ginger.
• Place the fish in the marinade for 30 minutes.
• Soak the cedar plank in water for 20-45 minutes
• Preheat the grill at a medium-low setting (300 degrees).
• After removing the plank from the liquid, pat dry and coat with olive oil on both sides.
• Place the plank on the grill with the salmon and shut the lid.
• Leave for 15-20 mins (note: when using whole salmon, the cooking time will increase to approximately 45-50 mins).
• Check salmon on the thickest part of the fillet to ensure even cooking. The salmon should have an opaque colour and be flaky to the touch with a fork.
• Once done, serve with lemon or lime for squeezing over the fish.

CEDAR PLANKED SALMON WITH SOY GINGER GLAZE

Steps:

• In medium bowl, combine all ingredients except salmon and lemon juice, and blend thoroughly. Set aside. Inspect and remove any pin bones from salmon. Brush salmon with soy ginger glaze. Season with freshly ground black pepper and salt. Reserve remaining glaze. Set fish aside while barbecue heats to medium hot or about 400°F. Place plank on barbecue and close lid. Allow plank to come to a smoke. When ready, carefully raise lid, arrange salmon on plank and close lid. Hot smoke fish for 8 to 10 minutes or until done. For glaze, transfer remaining sauce to a small saucepan and gently simmer over medium heat until reduced by half. Remove from heat and stir in lemon juice. Brush or drizzle glaze onto salmon just before serving. GRILL-FAST RECIPE Butter Brown Sugar Lemon Juice Salt & Pepper Melt butter in small pan. Place salmon on hot plank. Drizzle butter and lemon juice over fish and sprinkle with brown sugar. Season with salt and pepper. Hot-smoke on plank 8 to 10 minutes or until done.

CEDAR PLANK SALMON WITH SOY-GINGER GLAZE

Steps:

• Blend ingredients except salmon & lemon juice
• Coat salmon in some glaze
• Simmer remaining sauce over medium heat until reduced by half
• Stir in lemon juice & serve with smoke-cooked fish