CEDAR PLANK SALMON
Cedar plank salmon can be baked in the oven or barbequed on the grill with this easy recipe.
Provided by NICOLETTE505
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h40m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the cedar plank in water for at least 2 hours and up to 12.
- Preheat the oven to 325 degrees F (165 degrees C), or see Footnote for grilling instructions.
- Place the salmon on the plank, skin-side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
- Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 14.2 g, Cholesterol 99.1 mg, Fat 26.3 g, Fiber 1.7 g, Protein 34.5 g, SaturatedFat 4.8 g, Sodium 329.6 mg, Sugar 10 g
CEDAR-PLANK ROASTED SALMON
Donald Barickman, who developed this crowd-pleasing recipe, cooks the salmon over a homemade barbecue pit, but you can use a large gas or charcoal grill. The longer the salmon cooks, the more pronounced the wood-roasted flavor, so you want to avoid cooking it too close to the heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 9
Steps:
- Build a hot fire. Prepare cedar plank by toasting it over hot coals until it begins to blacken slightly on one side; remove from heat, and let cool completely.
- Place board, toasted side up, with both ends resting on supports. Sprinkle with one-third salt and a few sprigs each thyme and rosemary. Place salmon on plank, skin side down. About 2 inches from each end, tap one nail horizontally into side of plank, leaving head protruding for the wire. Season salmon with remaining salt and pepper, and arrange remaining herbs across the top.
- Starting at the larger end of fish, twist wire around the nail several times to secure. Wrap wire entirely around salmon and plank at 2-inch intervals, making sure that it is tight enough to hold fish in place without slicing through the tender flesh. When you reach the other end of the plank, twist the wire several times around other nail, and trim any excess wire with wire cutters.
- Arrange plank supports near the fire, and rest the plank, fish side down, on top, 15 to 20 inches above the coals. Cook until thicker part of fish is firm to the touch, 25 to 35 minutes, depending on the heat of the fire, the distance from the heat during cooking, and the thickness of the fish. Roll the plank several times during cooking to check for doneness, and spritz fish and plank with water if they begin to smolder.
- Remove plank from heat, and let cool slightly. Remove wire and herbs, and discard. Cut fish on the diagonal, or flake the flesh with a fork into large pieces, and serve it directly from the plank.
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
CEDAR PLANK ROASTED SALMON
John Howie, executive chef for the Palisades restaurant in Seattle, is renown for his version of cedar plank roasted salmon -- a dish first developed by Native Americans of the Pacific Northwest. After covering the fish with a dry-spice rub, John places it on a cedar plank in the oven, which allows the distinctive essence of the wood to permeate the salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
Steps:
- Line a baking sheet with parchment paper. Sprinkle both sides of salmon with rub, about 3/4 teaspoon per piece. Rub seasonings into salmon. Place two pieces of salmon on their side, with the skin back to back, on the prepared baking sheet, and refrigerate, uncovered, for at least 2 hours and up to 12 hours.
- Preheat oven to 375 degrees. Meanwhile, prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Add carrots, and cook for 1 minute. With a slotted spoon, transfer carrots to ice-water bath. Place potatoes in a separate small saucepan, and cover with water; bring to a boil. Reduce heat to simmer, and cook until tender, about 10 minutes. With slotted spoon transfer to ice-water bath. When vegetables are cool, drain and reserve.
- Transfer the pairs of salmon fillets, with the skin still back to back, onto center of cedar plank. In a medium bowl, combine carrots, potatoes, pepper, and mushrooms. Add 2 teaspoons lemon juice, the oil, 1 teaspoon salt, pepper, parsley, and garlic. Toss to combine. Transfer vegetables to cedar plank, surrounding salmon. Sprinkle with remaining lemon juice.
- Transfer plank to oven. Bake salmon for 8 minutes. Remove from oven. Turn fish over, and return to oven. Bake until internal temperature of salmon measures 120 degrees on an instant-read thermometer, an additional 6 to 8 minutes.
- Remove from oven. Serve directly on plank, or transfer to plates. Brush with melted butter, if desired. Garnish with lemon slices, and serve immediately.
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- Turn grill to medium-high heat. When ready to cook, place the pre-soaked cedar plank on the hot grate and close the lid. Leave it there until there is a smoky smell, about 4-5 minutes.
- Turn the plank over and place the salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired.
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