Cedar Planked Salmon With Lemon Pepper Rub And Horseradish Chive Sauce Recipes

GRILLED CEDAR PLANK SALMON WITH LEMON CHIVE BUTTER

Steps:

• Soak. At least 2 hours before grilling, soak your cedar planks in water. This will prevent the wood from burning on the grill.
• Preheat. When ready to cook, start your grill and set the temperature to medium-high heat. You are looking for a grill temperature of around 400 degrees F.
• Season. Check your salmon for any remaining bones that may have been missed by the butcher and season liberally with kosher salt and cracked black pepper.
• Grill. Remove the planks from the water and shake off any excess moisture. Place the planks directly on the grill grates end to end and lay the salmon on top of them. Grill for 15-20 minutes (up to 25 minutes depending on the thickness of the filet) or until the flesh is opaque and flakes with a fork.
• Make the butter. While the salmon cooks, prepare the lemon and chive butter. In a small bowl, add the lemon zest, chives, and butter and mix with a spoon until well combined. Place small spoonfuls across the top of the salmon just before removing it from the grill.
• Enjoy. Transfer from the planks to a large cutting board. Serve immediately with the sliced lemon wedges.

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.

EASY GRILLED CEDAR PLANK SALMON WITH CREAMY HORSERADISH SAUCE

Steps:

• Place the cedar plank (one large enough to hold all 4 salmon filets) in cold water and soak for at least an hour.
• Preheat the grill to medium. Combine lemon zest, thyme and sugar in a small bowl. Place the salmon filets on the cedar plank and brush with olive oil. Rub the lemon-thyme mixture over the surface of salmon filets. Season the filets with salt and pepper.
• Place the cedar plank with the salmon on it on the grill. Cover and cook over medium heat until salmon is just opaque throughout, about 12-20 minutes. The cooking time will vary based on the thickness of the filets and the heat of the particular grill.
• Meanwhile, make the sauce. Combine all ingredients in a small bowl and season to taste with salt and pepper. Set aside.
• Carefully remove the cedar plank from the grill. Lift the filets off of the cedar plank using a thin metal spatula, leaving the skin behind on the plank. Serve immediately with the Creamy Horseradish Sauce.

CEDAR PLANKED SALMON WITH SPICE RUB

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.