Cedar Planked Spuds 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 PLANK SALMON

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.

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.