COOKING SALMON ON CEDAR PLANK RECIPES

Name: Cedar-Plank Salmon Recipe
Yield: Makes 6 servings
Ingredients: 2 tablespoons grainy mustard; 2 tablespoons mild honey or pure maple syrup; 1 teaspoon minced rosemary; 1 tablespoon grated lemon zest; 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick); Equipment: a cedar grilling plank (about 15 by 6 inches)

CEDAR-PLANK SALMON RECIPE RECIPE | EPICURIOUS

Cedar-Plank Salmon Recipe Recipe | Epicurious image

Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Provided by Bill Jones

Total Time 2 1/2 hr

Cook Time 30 min

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)

Steps:

Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

LEMON SMOKED SALMON – PIT BOSS GRILLS

Provided by Celene Ayala

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 10

Ingredients

1 Tbsp Pit Boss Fish & Sea rub
Dill, Fresh
1 Lemon, Sliced
1 1/2 - 2 lbs Salmon, Fresh
Pit Boss Mesquite Blend Hardwood Pellets
Cedar Planks
Salmon absorbs sweet flavors really well, so feel free to add a drizzle of maple syrup or sprinkle brown sugar prior to smoking.
You can smoke a whole salmon or as a filet. If you caught your own salmon, just be sure is has been gutted.
Some people brine or cure their salmon prior to smoking, but with this recipe, you don’t need to. The lemon juice will help it retain moisture during the smoking process. If you do prefer to use a brine, try this recipe:
Combine 8oz gin or vodka, 2 tbsp kosher salt, 1 tbsp cracked black pepper, 1 tbsp ground fennel seed, ¼ cup dark brown sugar for the cure and spread on a sheet pan, place the salmon over the cure skin side up, cover with plastic wrap, refrigerate overnight.

Steps:

Preheat your Grill to 225°F.
Place the salmon on a cedar plank. Lay the lemon slices along the top of the salmon. Smoke in your Grill for about 60 minutes.
Top with fresh dill, sprinkle the Fish & Sea Rub over the salmon and serve.
ENJOY!

Nutrition Facts : ServingSize 4

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