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-SMOKED SALMON
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 6 servings (as an appetizer)
Number Of Ingredients 6
Steps:
- Brine the fish: Combine the brown sugar, salt, 1 teaspoon pepper and 4 cups water in a large bowl. Stir until the sugar and salt dissolve. Add the salmon and weigh down with a can or skillet to keep it submerged. Cover and refrigerate at least 2 hours or overnight.
- Soak the wood chips and cedar plank in water 1 hour, then prepare your grill for smoking.
- About 30 minutes before smoking, remove the salmon from the refrigerator; drain and pat dry. Place the salmon, skin-side down, on the cedar plank and season with salt and pepper. Top with the lemon slices and thyme sprigs. Let stand at room temperature to dry out, 30 minutes.
- Once the grill reaches 250 degrees F, place the plank with the salmon on the cooler side of the grill. Close the grill and let smoke until golden and just cooked through, about 20 minutes. If using a gas grill, turn off the flame and let the fish sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.
CEDAR PLANK SMOKED WILD SALMON
The sweet & spicy dry rub on this fish is amazingly good. Give it a try. I think you'll love it. And, it's easy... I love Pinot Noir or Cotes du Rhone with Salmon. They're not overpowering and both pair well. Try Meiomi, Belle Glos, Longboard, David Bruce or a Pinot of your choice. Cheers...
Provided by Raphe Reeves
Categories Fish
Time 50m
Number Of Ingredients 8
Steps:
- 1. Apply a light coat of EVOO over the Salmon
- 2. Apply the dry rub to the fish, a light coat will be plenty. I had some left over for another grilling or two.
- 3. I like to let the fish sit @ room temp for about 45 minutes to one hour before grilling. This is ample time for the dry rub to get into the fish.
- 4. In regards to the Cedar Plank, I soak it all day in the sink. Keep it totally submerged in water, the longer the better.
- 5. Preheat the grill to 400 - 450. Place the Salmon on the Cedar Plank and put it on the grill.
- 6. Cook the Salmon to an internal temp of 130 degrees in the thickest part. This will produce a very moist Salmon. The fish should reach that temp in 25 - 35 minutes based on your grill heat. Don't over cook your fish. Cheers...
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