CEDAR PLANK SMOKED SALMON RECIPES

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.

Steps:

• Soak the cedar planks in warm water for an hour or more.
• In a bowl, mix together the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic.
• Add in the salmon and let it marinate for about 30 minutes.
• Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes).
• Preheat grill to 225°F.
• Place the planks on the grate. Once the boards start to smoke and crackle a little, it’s ready for the fish.
• Remove the fish from the marinade, season it with the onion powder, parsley and Smoked Salt & Pepper Rub, then discard the marinade.
• Place the salmon on the planks and grill until it reaches 140°F internal temperature (start checking temp after the salmon has been on the grill for 30 minutes).
• Remove from the grill, let it rest for 10 mins, then serve.