Sweet & Spicy Grilled Floribbean Cedar Planked Salmon with Mango, Papaya and Jicama Salsa(Don’t be intimidated by the number of ingredients and grilling technique of this recipe. It is very easy, very good and will impress your guests!)
3 tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon sea salt
½ teaspoon chili powder
½ teaspoon cayenne pepper (or more if you like more heat)
½ teaspoon freshly ground black pepper
zest of one small orange
zest of one lemon
Approximately 6 tablespoons honey mustard
Approximately 1 ½ pounds of salmon filets with skin on 1 untreated cedar plank large enough to hold filets
Optional: Chopped fresh cilantro, basil and mint.
1. Combine first nine ingredients in small bowl.
2. Cut salmon filet into 4 six ounce filets or 6 four ounce filets, as desired.
3. Brush honey mustard on each filet and place in a glass baking dish.
4. Sprinkle filets evenly with sugar and spice mixture and pat lightly to adhere mixture.
5. Allow to marinade 2-6 hours in refrigerator.
While salmon marinades, soak cedar plank fully submerged in water for at least 4 hours.
A. When ready to grill, preheat grill on high for approximately 10 minutes.
B. Place cedar plank on grill and allow it to get hot and start smoking.
C. Brush top side of plank liberally with olive oil and place filets skin side down on plank.
D.Turn one side of grill down to medium heat and move cedar plank to that side of grill.
E. Keep other side of grill on high heat.
F. Close lid and cook 15 – 20 minutes or until filets are cooked through and flake easily.
G. While filets are cooking peek under lid occasionally to be sure planks have not caught on fire. H. If planks start to flame, put flames out with a squirt bottle of water and reduce heat if necessary to avoid flare-ups.
For a dramatic effect serve fish directly on planks and garnish liberally with chopped fresh herbs. Delicious!For the salsa combine equal parts diced mango, diced papaya and diced jicama with a little finely chopped jalepeno pepper, diced red onion and lots of chopped cilantro. Squeeze a bit of lime juice over all, add a bit of salt and toss gently.
Chef Carla O'DonnellCulinary Capers Personal Chef ServicesStuart, FL
Grilled Sea Scallops w/ Cilantro SauceScallops
1 lb sea scallops
1 tablespoon olive oil
1 small clove of garlic
zest of one small lime
3/4 teaspoon
Sauce
2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick unsalted butter
1 1/2 tablespoons finely chopped fresh cilantro
Pat scallops dry coat with oil and season with salt and pepper and thegarlic zest mixture let sit for 30 minutes.Mix the first 4 sauce ingredients and simmer till reduced to about 2tablespoons. Whisk in butter 1 tablespoon at a time. Sauce shouldn'tget to hot or it will separate. Add cilantro and keep warm till scallops are cooked.Put soaked Cedar plank on heated grill for 3 to 5 minutes until hot.Brush the plank lightly with olive oil on the side that you will be placing thescallops. Cooking time will vary depending on the thickness of thescallops usually 6 to 9 minutes or until scallops are opaque.
Marcie FisherNewfolden, MN
Cedar Plank Salmon with butter pecan sauce3 TBS Shallots Finely chopped3/4 Cups white dry wine1 TBS Champagne wine vinegar3 TBS Heavy Cream1/4 Lb sweet cream butter3 TBS Chicken Stock3 TBS freshly squeezed lemon juice1/2 tsp kosher salt1/4 tsp freshly ground white pepper1/3 cup honey roasted pecans5 salmon filets
STEP ONE: Butter Pecan Sauce-- Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil.Reduce stock down to about 1/3 and adjust heat to a medium flame.Whisk in butter, one tablespoon at a time, until completely melted, and strain.Add salt, pepper, and honey-roasted pecans.STEP TWO: Preparation of the Filets-- brush with salad oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).Top with Butter Pecan Sauce and chopped parsley and serve.Karl E. MoserConway, SC
Top of PageCedar Plank Barbequed SalmonI know this recipe may be a little odd, but it was handed down to me from mydad, when I was growing up in Maine. It tastes wonderful with cornbread!Cedar Plank Barbeque Salmon1 box brown sugar! 1/2 cup Jack Daniels1/2 cup honey2 cups prepared BBQ sauceJuice from 3 lemonsJuice from 3 oranges6-8 Salmon filets6-8 Cedar planksMix together first six ingredients in a bowl and set aside. Prepare a grillor hot skillet for searing/ grilling the salmon. Brush the salmon filetswith the glaze and grill on the hot grill or skillet until marked.Transfer the salmon to a cedar plank, brush with glaze, then bake in oven untildone.Laura Emerson, Biloxi MS (Keesler Air Force Base)
Top of PageCedar Plank Grilled SalmonDry rub seasoningMakes ¼ cup2 teaspoons freshly grated pepper1 teaspoon dried, grated lemon peel1 teaspoon granulated garlic1 teaspoon dried tarragon1 teaspoon dried basil1 tablespoon paprika1 Tablespoon Sea salt crystals2 teaspoons light brown sugar
Place dry rub ingredients in a food processor or spice grinder and process until well blended. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use.
1 cedar BBQ grilling plank2 six-ounce pieces of salmon fillet, fresh or thawed, about 2 inches thick, skin removed1 tablespoon dry rub seasoning1 lemon, cut into 4 wedges
1. Soak the cedar plank for at least 5 hours.2. Place the fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1 ½ teaspoon per serving). Press the seasoning into the flesh.3. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.4. Place the salmon pieces in the center of the cedar plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat on high then turn down to medium before placing the planks on the grill. If using a charcoal grill, wait until coals are covered with gray ash. Cover with a lid.5. There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, spray lightly and cover again. Salmon should take 8 to 10 minutes to cook, depending on the thickness of the salmon and the heat of the grill. Remove when the salmon reaches an internal temperature of 120F to 125F. Garnish with lemon wedges and serve.
Serves: 2Sara Groves
Top of PageDad's Salmon Grill Recipe
Salmon recipe with either cedar or alder plank. Skin side down with olive oil ,etc. similar to your listings - on the flesh side, coat lightly with mayonaise, fresh chopped rosemaryand lemon juice while cooking. Morton's Nature's Season's on top of the mayo and rosemary. A thin Atlantic fillet will only take 6-8 minutes on a grill at 300-400 degrees on top of the wet plank. This recipe has been in the family for ages and served us well in Oregon and now in Arizona.
John Braun Marana, AZ
Top of PageMaple Garlic Cedar Plank Salmon Recipe
1 pound salmon fillet (Skin on)1 cedar plankA couple of glugs of Pure Maple Syrup1 or 2 garlic cloves, finely minced.Salt & PepperPlace garlic in a small saucepan and lightly cook for one minute tosoften garlic. Remove from heat, and add in a couple of glugs of maplesyrup.Put plank on heated grill for 3 -5 minutes until hot. Put salmon skin sidedown on plank, and sprinkle with salt & pepper. Cook for about 15 minutes,depending on thickness of fish. During the last 5 minutes of cooking, coatthe fish with the syrup/garlic mixture to add a nice sweet crust.Remove from plank when done, remove skin and serve with a fresh drizzle ofthe syrup mixture.
Jeff Paramchuk
Top of PageMIKES’ CEDAR PLANKED SALMON
1. Salmon Filets, (no skin)
Topping2. 3 tbsp Lemon Juice3. 2 tsp Dill Seed4. 1 tsp Montreal Steak Spice5. 1/3 cup BBQ Sauce6. 2 cloves Garlic7. 3 tbsp Maple Syrup8. 1 med Onion (chopped fine)9. 1 tbsp Crushed Pepper Corns
Soak Cedar Planks under water for 4-6 hours.Combine ingredients 2 thru 9 & let sit 2-3 hours.Brush one side of the plank with Olive Oil & sprinkle with Pickling Salt crushed fine.Place Salmon filets skinned side down on salted side of the plank, cover with the coating mixture.Place plank on a hot BBQ, cook on med for approximately 20 min (until fish flakes easily). If the plank catches on fire spray with water.
Mike Gibson Ingersoll, Ontario
Top of PageJANES MISO- GLAZED CEDAR PLANKED SALMON Soak plank for several hours. Heat grill to high. Place Cedar plank on grill and blacken. Turn down heat as it begins to snap, crackle and pop. Place miso- glazed salmon, skin side down. Close lid and cook from 15 to 30 minutes depending on thickness of fillet. RECIPE: 1/4 cup of light miso 2 tbsp. of brown sugar 1tbsp. of seasoned rice vinegar 2 tsp. of grated fresh ginger 1 minced garlic cLove MIX ALL TOGETHER AND SPOON OVER SALMON cook as directed above add extra sauce to side of plate DELICIOUS
Jane G. Boulder, CO
Top of PageAlder Planked Luau Salmon1 Alder Grilling Plank1/2 cup rice vinegar1/2 cup low sodium soy sauce2 Tbls. honey1 tsp. ground ginger1/2 tsp. freshly ground pepper3 cloves garlic, minced1 lemon, thinly sliced1 (31/2) lb. salmon fillet1/4 cup chopped green onions1 Tbls. sesame seeds, toasted
1.Immerse and soak the plank in water 1 hour. Drain.2. To prepare grill for indirect grilling, heat one side of the grill tohigh heat.3. Combine vinegar and the next 6 ingredients (vinegar through lemon) ina large zip top plastic bag, seal. Shake to combine. add fish and seal.Marinate in refrigerator 30 mins., turning once.4. Place plank on grill rack over high heat, grill 5 mins. or tilllightly charred. Carefully turn plank over, move to cool side of grill.Remove fish from marinade and discard marinade. Place fish, skin side downon charred side of plank. Cover and grill 15 mins. or until fish flakeseasily when tested with a fork. Sprinkle with green onions and sesame seeds.Yield: 9 servings.
B. Gannon New Orleans, LA
Top of PageMike's Pesto Planked Salmon
1 18" cedar plank, soaked in water 24 hours1 - 2 1/2 to 3lb Salmon Fillet, rinsed and patted dry. Place on wet cedarplank, flesh side up.6 oz Contadina fresh pesto (in grocer's fresh refrigerated pasta section)1/2 cp softened butter or margarine1 t. lemon juice1 T. Dehydrated onion flakesRough ground black pepper to taste
Combine pesto, butter, and lemon juice until well blended. Generouslyspread pesto-butter on fillet. Sprinkle generously with rough ground blackpepper and dash of dehydrated onion. Place planked fillet on Weber kettlegrill over very hot charcoal briquettes (450 degrees) and cover. Closevents 1/2 way and don't open for 15 minutes. Check for doneness in middleof fillet...pink and flaky. Butter will melt away and leave a beautifulpesto crust over fish. This also makes a terrific appetizer served chilled oncrackers with "shmear" of cream cheese. Mmmm.
Mike Theobald Panama City, Florida
Top of PageASIAN PLANKED SALMON
1 lb salmon filletsea saltolive oil
MARINADE:2 tbsp peanut oil1 tbsp sesame oil1 tsp chili oil2 tbsp soya sauce1 tbsp balsamic vinegar2 tbsp thinly sliced green onion1 tbsp brown sugar2 cloves garlic, minced1/2 tsp ground ginger1/8 tsp salt1/8 tsp freshly ground black pepper
Mix marinade ingredients together. Place fillet in snug-fitting glassdish; pour marinade over to coat. Marinade fillet skin side up in refrigerator4-6 hours.
Soak cedar plank 2-4 hours, weighting it to submerse plank completely.Brush one side lightly with olive oil, place oiled side down on preheated grill and char. Oil other side, flip plank. Sprinkle charred side of plank lightly with sea salt, place salmon fillet on plank skin side down. Grill 10 min per inch of thickness, basting with remaining marinade. Use flipper to lift fillet when done, separating from skin. Serve 2 with basmati rice and steamed baby bok choy or spinach.
Lena Takahashi Vancouver BC
Top of PageRecipe For Charcoal Grilled Atlantic Salmon
Ingredients:4 to 6 6oz. Salmon fillets1 Teaspoon Cavender salt (Greek seasoning)½ Stick of butter2 or 3 Lemons
Basting Sauce:Melt 1/2 stick of butter or margarine, juice from 3 lemons and 1 teaspoon, Cavender Salt. Avoid boiling the melted butter. Keep warm until cooking the salmon.
Salmon Steaks:Cut Salmon steaks to the desired size. Baste the skin side only with vegetable oil and sprinkle the flesh side liberally with Cavender salt. Place the Salmon on a platter, cover with plastic wrap and place in the refrigerator for 1 ½ hours before cooking.
Directions for Cooking:
With Alder Plank:Soak Alder plank, weighted down in water for 3 hours. Warm Alder plank in the oven at 350 degrees for 15 to 20 minutes. Prepare charcoal bed for cooking making a hot charcoal fire. When charcoal is ready to cook place salmon on the Alder plank, place plank on the grill and cooked until salmon flakes. Cooking time approximately 20 minutes. During cooking use additional Alder or Cedar chunks for added flavor. Baste several times with basting sauce during cooking.
Without Alder Plank:Start enough charcoal to obtain a very hot charcoal fire. Four or five chunks of moistened alder or cedar. Spray grill with vegetable oil to prevent sticking. Just before starting to cook your Salmon, baste the flesh side liberally with your melted butter sauce. Cook Salmon flesh side down for no more than two or three minutes. Before turning the Salmon spray or baste skin side with vegetable oil. Cook Salmon skin side down for seven to ten minutes maximum. Baste the flesh side several times, with the basting sauce, during the skin side down cooking time. Close all vents on the charcoal broiler the last minute of cooking, for additional smoke flavoring.
Serve and eat immediately.
William Richardson South Padre Island, TX
Top of PageSweet & Spicy Maple Plank Salmon1 pound skinned salmon fillet1 cedar plank1/2 c. chopped shallots2 Tbsp. Maple Syrup1/4 C. BBQ Sauce (Mesquite or Smoky flavor preferred)1/2 Tbsp. red pepper flakes1 Tbsp brown sugarStir together all sauce ingredients. pour over salmon fillet, cover with plastic wrap and marinate overnight.The next day: soak the cedar plank in water for 2--4 hours. Heat grill.Place the marinated salmon onto plank and pour half of the remaining marinade onto the salmon. Put the plank directly on the heated grill. Close the lid and cook as slowly as possible (roughly 25--30 minutes). Pour the remaining marinade over salmon halfway through cooking. Keep a water spray bottle on hand to diffuse and flames while grilling. Serves two people.Natalie Fleischer, Hamden, CT
Top of PageCajun Flavored Cedar Plank Salmon Recipe
3 Lb. Salmon Filet1/4 cup Sesame oil, (or Olive oil)1 teaspoon Garlic Powder1 teaspoon Cajun Type seasoning, (I use Emeral's Original)Ground Pepper to taste, (preferably lots!)Several sprigs of fresh Rosemary1 Cedar plank sized to the fishSpray or Brush a coat of oil on the flesh side of the fish, (skin side down).Dust with the Garlic powder, Seasoning and Pepper. Rub the seasoning into the salmon and spray/brush again. Refrigerate for an hour.On a hot gas grill, (you may want to take the grill off, so you sit the plank onto direct flame), heat the plank for 5 minutes each side. Spray/brush one side of plank with Oil, place fish skin side down on the oiled side of the plank. Set the plank on the fire, close grill and let cook, watching very closely. Having the grill closed will control the fire somewhat, although opening the grill will occur flame-ups, control this with a spritzer bottle. Having the plank burn some is desirable, but having it incinerate is not. Cook to 140 degrees or less, for more rare.
Layton ChristensenOmaha NE
Top of PageGrilled Pinot-Plank Just Smoked Salmon Fillet
1 bottle (750 ml.) Gewürztraminer1 bottle Pinot-Noir1 Just Smoked Salmon Cedar Plank1 whole salmon fillet2 cups Just Smoked Salmon alder wood chips3 to 6 rosemary sprigs3 to 6 marjoram sprigs3 to 6 thyme sprigsLemon wedgesSalt and pepper
1. In a container just wide and long enough to hold the plank (a sink, pan, or heavy plastic food bag), combine 2 parts water and 1 part Pinot Noir. Rinse plank; immerse in Pinot Noir mixture for at least 1 hour or up to 1 day.
2. About 30 minutes before cooking, immerse fish in the red wine mixture with the plank.
3. In another container, soak wood chips in 2 to 3 cups of the red wine mixture.
4. Prepare barbecue to cook with indirect heat Drain wood chips. Sprinkle them onto hot coals. Or, if using a gas barbecue, put chips in a smoke box or foil pan directly on heat in a corner as barbecue heats.
5. Lift fish and plank from liquid. Lay fish on plank, skin down, and top with 3 sprigs each of rosemary, marjoram, and thyme.
6. Put barbecue grill in place. Set plank and fish on grill between coals or gas heat. Cover barbecue, open vents, and cook until just flakey (15 minutes)
7. Serve with your favorite rice dish and ascent to heaven with this delightful fish.
Mark Benny, Tillamook, OR
Top of PageLemony Plank Grilled Salmon Recipe
1 - 1.5 pound salmon fillet3-fresh lemons1/2 cup olive oil1/4 cup minced parsley3-cloves crushed garlic1-tsp salt1-tsp black pepper
Heat grill and brush olive oil on salmon and barbeque plank. Salt and pepper it.Now, squeeze juice from lemons in a bowl add olive oil, garlic, parsley, salt, pepper and mix well. Now put planked fish on grill and baste with some of the lemon mixture. Cook fish well. Then, put cooked salmon on a platter and top with the remaining lemon sauce. Serves 4 people.
Francesca Mione Catasauqua, PA
Top of PageSimple Weber Cedar Planked Salmon
1 Salmon fillet(1.5-2lbs. and about one inch thick)1 Tblsp. lemon zest(zest of 1 lemon)2 sprigs fresh dill1 tspn salt1tspn Cayenne pepperlemon wedgesImmerse a Just Smoked Salmon Western Cedar grilling plank in water for at least one hour. Brush olive oil lightly over top surface of Cedar plank. Place salmon fillet skin side down on top of plank. Sprinkle the lemon zest, dill, salt, and pepper evenly over the fillet.Place the planked salmon in the center of the cooking grate an inch or two over white charcoals. Grill for 25 to 30 minutes or until the salmon is opaque in the center and the flesh flakes easily with a fork. Garnish with the wedges. Perfect for a party of 4!Betty Williams Grand Forks, ND
Top of PageRecipe for Jeff's Mango Planked Mahi
2-3 lb piece of fresh mahi - cut into 2-3 filets1 justsmokedsalmon Cedar Plank1 mango cut into pieces with skinwhite winelemondillolive oilMango chutney* see below
Soak justsmokedsalmon cedar plank for 3-4 hours in water and white wine(2:1) so the plank is submerged.Marinate mahi in 2 cups wine; 1/2 cup olive oil, juice of one lemon, dash of dill, salt & pepper for 20 min.
On super hot grill, place the soaked plank for 2-3 min to blacken. Withtongs, flip plank over and cover. When plank starts to crackle, place Mahifilets, skin down on the hot wood. Garnish wood with mangos and sliced lemonwedges. Cover and cook for 20-35 min depending on heat. (Do not open often or grill loses heat and smoke!)
Serve on platter with Jeff's Mango Chutney* on the side.
*Jeff's Mango Chutney1 mango, diced (withOUT skin or seed)1/2 green pepper, diced1/2 sweet red pepper, diced1/2 onion, diced (substitute 1/4 cup of green onions)1 clove garlic, chopped1 T. olive oil1 T. balsamic vinegar1 t. sugar or honey
Mix all ingredients in bowl. Keep chilled until ready to serve.
ENJOY!-JEFF FROM NORTHAMPTON, MA
Top of PageGeorge's Alder Planked Salmon Recipe
Soak alder plank for 24 hoursWash and dry 2 ½ to 3 ½ pound skinned fillet of salmonPut salmon in 2 gal Ziploc bag with:¼ cup olive oil ¼ cup balsamic vinegar¼ cup lemon or lime juice¼ cup white wine
Cut lemon zest (as little of the white peel as possible) from one lemon and put juice of lemon in with salmon
Marinate salmon for about 30 minutesRub salmon with olive oil and put on soaked plank and sprinkle with:Chopped lemon zest1 tablespoon horseradish1 teaspoon dill weedGround pepper6 or 8 dashes of Tabasco
Put meat thermometer probe in salmon—if possible use probe with wire attached that extends outside grill and insulate thermometer wire with fabric tube oven gasket from salmon to exterior of grill—and put plank and salmon on hot grill and cook with grill covered until internal temperature of salmon is 140.
Remove and serve immediately—the plank will be charred so needs to be put on a lined platter or tray
I use a Maverick Redi-chek or Polder thermometer and a Weber charcoal grill and alder planks that are 7.5”x14.5”x1/2” from Just Smoked Salmon!
George C. Atlanta, GA
Top of PageBig John's Planked Salmon with Feta Cheese
Crust RecipeTopping: feta cheese, olive oil, lemon pepper, dill weed (fresh if possible), garlic (finely chopped, or powder).Mix thoroughly, to the consistency of a lumpy paste. Spread about 1/4" thick on the flesh side of the salmon fillet. Cover and refrigerate for several hours.About the time you begin preheating the grill, remove fish from refrigerator and allow it to come to room temperature. Place skin-side down on soaked, already-smoking alder plank, and cook as slowly as possible, lid down as much as possible.When the feta cheese is browned a little on top, the salmon should be nicely cooked, still a little translucent in the center. AND the feta? its original strong smell will have been replaced with a flavorful smoky sweetness.John DendyArlington TX
Top of Page Salmon Plank Grilling Recipe1 Tbs. of Kosher salt1 Bay leafwhole pepper corns1 tsp. garlic powder1 tsp. onion powder1 tsp. dried rosemaryolive oil1 Tbs. honeyGrind all of the above except for the olive oil and honey in a coffeegrinderCoat the salmon fillet with olive oil. Sprinkle the fish liberally withthe ground herbs and then drizzle the Tbs. of honey on top of the fish .Cook on the plank in a hot BBQ. Looks great, tastes great. Irvin Shiffman Beverly Hills, CA
Top of Page Mick's Charred Planked Salmon Recipe
This recipe uniquely uses a charred plank, make it the last use for your plank.One Justsmokedsalmon.com Alder grilling plankOne 3 lb King salmon filletOlive oilLemon juice & vinegar to tasteparsleyPrepare your coals for grilling as you normally would in a charcoal or gas grill. Lightly oil one side of the Plank with oil and place it, oiled side down, on the hot coals. Char the wood well, and then remove and flip it over. Brush the charred side again with olive oil and a little lemon juice or vinegar. Now lay your fillet skin side down on the plank, and close the hood, or use a tin foil tent. Cook the fish about 10 minutes per inch thickness. Brush the fish well with oil with a sprinkling of parsley about two minutes before it's done. The skin will stick to the board and fish will loosen easily with a spatula. Prepare for the most flavorful planked salmon you have ever had.- Mick Sager Grays Harbor, WA
Top of Page
Alder Orange Salmon Recipe
1 salmon fillet, about 11/2 lbs 1/4 cup olive oil 1 lemon or orange, juice and zest 1 Tbsp chopped fresh basil 1/2 tsp salt 1 tsp freshly ground black pepper Marinate the salmon in remaining ingredients. Meanwhile, soak a justsmoked salmon.com alder plank in cold water for about 2 hours (weighting it with something heavy) TO BARBECUE:Place salmon on plank. Put the plank directly on the barbecue grill. Close the lid and cook over medium-high heat for about 20 minutes. Preparation time: 2 hours Cooking time: 20 minutes depending on thickness of salmon. Serves 2.Deanna Nimz Portland, OR
Top of Page Spicy Planked Salmon Recipe
*1/2 pound salmon*1 tablespoon Creole spice*1 justsmokedsalmon cedar plank, oiled well with olive oil *1/2 onion, grilled *1/2 pepper, grilled *1 cup marinade **See BelowPREPARATION: *Rub salmon with creole spice and place on the cedar plank. Place salmon on grill, close the lid. . Chop grilled onion and pepper and add to BBQ sauce. After 10 minutes, brush marinade on salmon. Let cook 2-6 more minutes. MARINADE:*1/4 cup olive oil*2 Tbl. lemonade concentrate*2 Tbl. BarBQ sauce*Salt & Pepper*1 Tbl. dillMarty Helms, Denver, CO
Top of Page Cedar Planked BBQ Salmon Recipe
8 Salmon 6 oz Fillets, Skinless2 cedar planks, soaked in water for 4 to 6 hours1 tbsp. BBQ seasoningsea salt1 large lemonCrust MixtureMix together the following:1 cup fresh dill, chopped1/2 cup shallots, chopped2 cloves garlic, chopped2 green onions, chopped3 tbsp. black pepper, cracked2 tbsp. olive oiljuice of one lemonPreheat grill to high. Sprinkle BBQ seasoning on salmon. Combine together all ingredients for the crust mixture and spread generously over the flesh side (not skin side) of each fillet. Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to crackle and smoke. Carefully lift lid and place salmon fillets on hot planks, skin side down. Close lid and plank-bake salmon for 12 to 15 minutes for medium doneness. Check periodically to make sure that planks are not on fire. Use spray bottle to extinguish any flames. Squeeze lemon over fillets. Carefully remove planks from grill and transfer salmon to serving platter. Kari Kopech Hopkins, MN
Top of Page PLANKED SALMON RECIPE WITH GRILLED PINEAPPLE, RHUBARB2 sides salmon (5lb each)1 c pineapple juice1 c rhubarb -- grilled, minced1 c fresh pineapple -- crushed1/4 Habanero pepper -- mincedDry Rub4 TB brown sugar4 TB Kosher salt4 TB black pepper4 TB fresh dillCombine all ingredients and reserve. Combine in a bowl the pineapple juice, rhubarb, pineapple and habaneropepper. Reserve this for mopping the fish while cooking.In long strokes, from the tail to the head, rub the dry rub on the salmon sides making sure to do long, slow strokes. Rub the salmon for 5 minutes. Allow the salmon to sit in the refrigerator for 3 hours.Rinse the salmon with cold water. Cut to size & lay the fish fillets, skin side down on a soaked, oiled Just smoked salmon cedar or alder planks. Place in a 225 degree smoker using Just smoked salmon Alder Wood Chips(I just love Alder's taste :). Smoke the salmon for 2 1/2 hours coating the salmon every 10-20 minutes with the basting liquid.Sarah JerviousPearl City, Hawaii
Top of Page Planked Salmon Steak Recipe
4 salmon steaks1 1/2 tablespoons olive oil1 teaspoon Dijon mustard1 teaspoon freshly ground pepperSalt to taste Season and preheat the plank to 350 degrees. Place the fish on the plank. Combine the oil, mustard, pepper and salt. Brush over the steaks. Grill about 18 to 20 minutes depending on thickness until done. Serves 4.N. YoungWashington DC
Top of Page Hazelnut Grilled Salmon Recipe
1/4 - 1/2 cup of skinned hazel nuts. (Place hazelnuts in oven at 375 F; bake for 8-10 minutes. Quickly put in a clean dry dish towel, fold & rub vigorously to remove as much skin as possible. Finely chop nuts in a food processor, nut grinder or with a chef's knife.)
4 lb. salmon fillets 1 Tblspn apple butter 1 Tblspn Dijon Mustard 1/4 Tspn dry thyme leaves 2 pinches of black pepper Season Alder Planks with Olive Oil and place salmon skin side down.Combine apple butter, mustard, thyme & pepper in a bowl,Brush on salmon.Top with hazel nuts.Grill until fish flakes easily with a fork.Be ready to crave more!Joyce Botz - Edmonds, WA
Top of Page Herbed Salmon Recipe
4 Salmon Fillets2 Tablespoons Honey Mustard1/4 c. chopped, mixed herbs(Chives, parsley, dill, rosemary, basil and mint)Oil plank and salmon skin. Place fillet skin side down onthe grilling plank.Combine the mustard & herbs in a small bowl; brush mixtureover salmon.Grill until salmon is barely opaque in the center.A. Newman, MN
