Cedar Planked Salmon With Brown Sugar And Lemon Glaze Recipes

CEDAR PLANK SALMON

Steps:

• Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
• Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
• Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

PLANKED SALMON WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the broiler. Preheat the oven to 400 degrees F.
• If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
• In a small bowl or cup, mix the salt, pepper, and dry mustard.
• In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
• Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
• Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
• Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
• Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
• Remove the fillets to a platter, or immediately serve directly from the planks.
• Per Serving: Calories 512; Total Fat 29 grams; Saturated Fat 9 grams; Protein 35 grams; Total Carbohydrate 28 grams; Sugar: 28 grams; Fiber 0 grams; Cholesterol 109 milligrams; Sodium 1185 milligrams

CEDAR PLANK-GRILLED SALMON WITH GARLIC, LEMON AND DILL

Steps:

• Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
• When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
• Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

CEDAR PLANKED SALMON

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.

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.

CEDAR PLANKED SALMON WITH BROWN SUGAR AND LEMON GLAZE

Steps:

• Soak an untreated cedar plank for at least 1 hour.
• On a work counter (or a large cookie sheet) spread a layer of soy sauce over the salmon. Sprinkle with lemon pepper. Sprinkle a thin layer of brown sugar.
• Cut enough lemon slices to cover the salmon then let the fish marinate for up to 1 hour.
• Remove plank from water and dry with paper towel. Transfer salmon to plank.
• Prepare barbecue and cook fish until flaky.

WAKEMAN'S BOURBON BROWN SUGAR PLANK GRILLED SALMON

Steps:

• Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe.
• Make sure you keep the wood submerged by weighing it down with cans.
• Start your barbecue and heat it to high.
• place salmon in shallow, non-metallic dish. combine all but the lemon juice and pour on salmon, turning to coat and let sit at least 20 minutes.
• Put the plank on the BBQ and sprinkle with a little coarse salt.
• Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
• Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
• Place the filets on top of the plank.
• If your BBQ has two burners, turn off the one beneath the wood.
• If not, turn the heat to the lowest setting.
• Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
• Don't overcook.
• Once salmon is planked and cooking, pour leftover marinade into small saucepan, squeeze in lemon and simmer until reduced to glaze consistency,.
• basically as long as the salmon cooks ( 10-15 mins). you now have a fab sauce to drizzle on the salmon before serving! bon apetit!