Bbqcedarplanksalmonwithmaple Recipes

SALMON BBQ'D ON A CEDAR PLANK WITH MAPLE SYRUP

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.

CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE

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.

BBQ CEDAR PLANK SALMON WITH MAPLE

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!

CANADIAN CEDAR PLANKED SALMON

Steps:

• Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
• Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
• Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
• Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

CEDAR PLANK SALMON

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.

CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES

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.