CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
- Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
- Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
- Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
- Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.
CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
Categories Fish Garlic Ginger Onion Roast Dinner Lemon Seafood Salmon Healthy Maple Syrup Soy Sauce Simmer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
- Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
- Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
- In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
- Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
- Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
GRILLED CEDAR PLANK SALMON
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
- Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
- Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
- While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
SALMON BBQ'D ON A CEDAR PLANK WITH MAPLE SYRUP
I cooked this recipe for 132 Aboriginals (Native Indians) here in Vancouver, B.C. I received so many compliments from them as they told me that they never ate Salmon that tasted so good.
Provided by William Uncle Bill
Categories Lemon
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Purchase 2 pieces of cedar boards, 3/4 inch thick, 7 1/2 inches wide and 18 inches long, untreated.
- Soak cedar boards in water for at least 12 hours before using.
- Preheat barbecue to HIGH heat.
- Remove cedar boards from the water and sprinkle with coarse salt on one side that will be used for placing the salmon filets.
- Place boards on the NOW HOT barbecue for about 3 minutes, DO NOT BURN CEDAR BOARDS.
- Rub salmon filets with olive oil.
- Sprinkle coarse salt and granulated garlic powder on salmon filets.
- Sprinkle salmon filets heavily with dill weed and green onions.
- Drizzle lemon juice over salmon filets and then sprinkle with black pepper.
- Place the salmon filets on the cedar boards, skin side down and layer the top of filets with thinly sliced lemons.
- Drizzle MAPLE SYRUP over the filets.
- Turn barbecue down to medium heat.
- Place prepared salmon on the barbecue grates.
- Close BBQ cover and cook on medium heat for 10 to 15 minutes or until salmon just starts to flake.
- Remove from the barbecue.
- If you have a heavy duty screen with about 1/4" squares, spray with olive oil and place on the barbecue grates. This will prevent any salmon to drop through the grates.
- Slide the salmon filets off the cedar plank onto the screen, with skin side down.
- Turn barbecue heat to HIGH.
- Sprinkle more MAPLE SYRUP on filets, close BBQ lid and cook for another 2 to 4 minutes or until salmon flakes easy. DO NOT OVERCOOK SALMON.
- Remove salmon to large plates.
- Serve immediately with lemon wedges.
- You may also use dark brown sugar on filets instead of Maple Syrup. After you rub the salmon filets with olive oil, spread about 1 tablespoon of brown sugar on each filet (4 tablespoons).
- You may also use white onions sliced instead of green onions or scallions.
- DO NOT RE-USE THE Cedar Boards a second time.
- Purchase your cedar boards at a lumber yard, but make certain that the boards are not treated. They are also much cheaper at the lumber yard and are just as good as the prepared cedar boards.
BBQ CEDAR PLANK SALMON WITH MAPLE
Make and share this BBQ Cedar Plank Salmon with Maple recipe from Food.com.
Provided by duck_man
Categories Canadian
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Soak the cedar plank (s) overnight.
- You can buy cedar planks for cooking salmon at many grocery stores.
- If you can't find one at a grocery store, make sure the cedar you use has no wood preservatives or other chemicals in it, unless you're into eating that sort of stuff.
- Might I recommend a glass of turpentine as a lovely accompanyment if you use preserved wood.
- GAG.
- Start the BBQ and preheat to HIGH.
- Rub the filets all over with olive oil.
- Sprinkle them with fresh dill and onion.
- Drizzle with juice from the fresh lemon.
- Sprinkle the cedar plank with the salt and place it on the now hot BBQ grill.
- Leave it there for about 3 minutes, until it appears mostly dry on top (remember, it was soaking in water and should be quite wet....) Place your salmon filets (skin side down if the skin's still on them) on the plank.
- Turn down the BBQ to low.
- Drizzle some real maple syrup over the filets.
- This is the secret ingredient.
- REAL!
- Not Aunt Jemima.
- Cook on low for about 10-15 min depending on the size of the filets.
- When it appears the salmon is done ie.
- flakes easily, slide the filets off the cedar plank onto the BBQ grill, skin down.
- Crank up the BBQ to high, put some more maple syrup on top and cover for about 2 minutes.
- This should finish off the salmon nicely, leaving delicious filets ready to eat, and skin that peels off easily if you don't like to eat it.
- Enjoy!
Nutrition Facts : Calories 97.6, Fat 2.8, SaturatedFat 0.5, Cholesterol 41.3, Sodium 54.1, Carbohydrate 2.9, Fiber 1.3, Protein 16.2
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CEDAR PLANK SALMON RECIPE | WITH MAPLE GLAZE | BODI
From beachbodyondemand.com
Servings 6Total Time 4 hrs 50 minsCategory Main CourseCalories 339 per serving
- Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made two days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)
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- Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.
- Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
- While the grill is heating, pat down the salmon to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)
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