Cedar Planked Salmon With Spice Rub Recipes

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CEDAR PLANKED SALMON WITH SPICE RUB



Cedar Planked Salmon With Spice Rub image

Cooking fish on wooden planks is a native tradition. Use untreated cedar that you can buy at the local lumberyard or hardware store. You can usually use them a few times if they are not too badly charred.

Provided by Olha7397

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 cedar plank (approx. 8-inch x12-inch)
2 lbs salmon fillets, with skin
1 tablespoon olive oil
3 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon ground cumin

Steps:

  • Soak plank in a tub of cold water for at least 1 hour and up to 12 hours.
  • Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
  • Rub olive oil into salmon.
  • In a small bowl combine sugar, paprika, salt, black pepper and cumin.
  • Rub into slits.
  • Allow salmon to marinate 10 to 20 minutes.
  • Place salmon on soaked plank.
  • Place the whole thing, plank and salmon, on the rack of a barbecue.
  • Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
  • Remove cover for the last 5 minutes of cooking.
  • Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
  • Bonnie Stern.

EPICUREAN COWBOY SPICE RUBBED, CEDAR PLANKED, SALMON TACOS



Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 24 tacos, 8 servings

Number Of Ingredients 22

3 to 4 cups golden brown sugar
1/4 cup good quality dark roast coffee, coarsely ground
1/2 cup seafood seasoning (recommended: Old Bay)
1/4 cup ground turmeric
1/4 cup curry powder
1/4 cup ground cumin
1/4 cup coarsely ground black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup)
1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup)
1 bunch fresh green onion; chopped (yields approximately 1 cup)
2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped
2 fresh Anaheim chiles fire roasted, skinned and chopped
1/2 head fresh red cabbage, chiffonade
1/2 head fresh green cabbage chiffonade
2 serrano chiles, finely diced
1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional
6 pounds wild salmon fillet, boneless and skinless
3 cedar grilling planks (soaked for 3 hours)
4 dozen fresh corn tortillas (preferably homemade)
1 pound Cotija cheese crumbled for topping tacos

Steps:

  • Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.
  • Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
  • Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.
  • Heat the grill to high.
  • Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
  • Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.
  • Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.
  • Add the ensalada to the bowl with the salmon and stir lightly to combine.
  • Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.

MAPLE PLANKED SALMON WITH SPICE RUB



Maple Planked Salmon With Spice Rub image

From the Sautee Cedar Company (producer of Cedar, Maple and Alderwood grilling planks). You will need 1 15-inch maple plank that has been soaked in water for at least one hour. (Soaking time is not included in the recipe.)

Provided by Ms B.

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon dried ancho chile powder
1/2 teaspoon brown sugar
1/2 teaspoon cumin
2 teaspoons kosher salt
24 ounces salmon fillets
2 teaspoons maple syrup

Steps:

  • Combine first five ingredients in a small bowl.
  • Sprinkle fish with salt and rub with the spice mixture.
  • Heat grill to 350 to 400 degrees.
  • Place soaked plank on hot grill and close lid.
  • Flip plank over after 3 minutes and continue to heat for 3 more.
  • When light smoke develops place salmon fillets on hot plank, close lid, and cook for 10-15 minutes or until medium rare (or desired doneness).
  • Drizzle fish with maple syrup and serve.
  • Remember salmon will continue to cook after removing the plank from the grill.

Nutrition Facts : Calories 214.2, Fat 6.2, SaturatedFat 1, Cholesterol 87.5, Sodium 999.3, Carbohydrate 4.2, Fiber 0.9, Sugar 2.8, Protein 33.9

CEDAR PLANKED SALMON



Cedar Planked Salmon image

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

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

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

CANADIAN CEDAR PLANKED SALMON



Canadian Cedar Planked Salmon image

Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon.

Provided by SWIZZLESTICKS

Categories     Seafood     Fish     Salmon

Time 12h40m

Yield 6

Number Of Ingredients 6

24x8x1 inch untreated cedar plank
6 (4 ounce) fillets salmon
½ cup extra virgin olive oil
1 large red onion, chopped
1 lemon, sliced
½ tablespoon black peppercorns, crushed

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.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 4.6 g, Cholesterol 66.1 mg, Fat 30.9 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 67.9 mg, Sugar 1.1 g

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