Cedar Planked Salmon With Sweet Mustard Vinaigrette Recipes

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PLANKED SALMON WITH HONEY-BALSAMIC GLAZE



Planked Salmon with Honey-Balsamic Glaze image

Cedar-Planked Salmon, a smoky, earthy take on the favorite fish, is a dish commonly prepared in Washington State, where they are plentiful. To add this woodsy flavor to your fillet, brush the salmon with Michael Chiarello's honey-balsamic mixture, and then broil the fish atop soaked, browned cedar planks.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 12h35m

Yield 4 servings

Number Of Ingredients 9

1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks

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 SALMON



Cedar-Plank Salmon image

Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Provided by Bill Jones

Categories     Father's Day     Backyard BBQ     Dinner     Salmon     Summer     Grill     Grill/Barbecue     Healthy     Gourmet     Canada     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 6

2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)

Steps:

  • Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
  • Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

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

CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES



Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes image

Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.

Categories     Fish     Garlic     Ginger     Onion     Roast     Dinner     Lemon     Seafood     Salmon     Healthy     Maple Syrup     Soy Sauce     Simmer     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 6

Number Of Ingredients 10

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
2 1/2-pound center-cut salmon fillet with skin
Greens from 1 bunch scallions
Mustard Mashed Potatoes, to serve
Special Equipment
An untreated cedar plank (about 17x10 1/2") if desired

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.

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

SUN-DRIED TOMATO CEDAR PLANK SALMON



Sun-Dried Tomato Cedar Plank Salmon image

This is a delicious version of a grilled salmon using cedar planks that have been soaked in water overnight to add smokiness and flavor to the salmon.

Provided by Ben S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 3h30m

Yield 6

Number Of Ingredients 6

3 (12 inch) untreated cedar planks
1 (1 1/2-pound) salmon fillet, with skin
2 cups chopped oil-packed sun-dried tomatoes
2 bunches fresh parsley, finely chopped
¾ cup sun-dried tomato and oregano salad dressing
¾ cup olive oil

Steps:

  • Soak the cedar planks in water for several hours or overnight.
  • Preheat an outdoor grill for high heat. Brush the planks with olive oil.
  • Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
  • Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 13.1 g, Cholesterol 66.1 mg, Fat 54.4 g, Fiber 2.8 g, Protein 24.7 g, SaturatedFat 8 g, Sodium 550.5 mg, Sugar 3.5 g

CEDAR PLANK SALMON



Cedar Plank Salmon image

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

1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 lemon, cut into wedges

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 PLANKED SALMON WITH SWEET MUSTARD VINAIGRETTE



Cedar Planked Salmon With Sweet Mustard Vinaigrette image

Preparation time does not include the four+ hours soak time for the cedar cooking plank (available online or at many kitchen stores). This is a combination of a recipe from Food Network and the other Bobby Flay. Great served with our without the vinaigrette.

Provided by Galley Wench

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cedar plank, unseasoned cooking plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
salt & freshly ground black pepper
4 tablespoons Dijon mustard
4 tablespoons brown sugar
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
salt & freshly ground black pepper

Steps:

  • At least 4 hours before, place the cedar plank in water to soak. Place a heavy object on it to submerge completely.
  • Vinaigrette:.
  • Whisk the vinegar, mustard, and shallot together in a medium bowl.
  • Gradually whisk in the honey, then the oil, until the dressing is emulsified.
  • Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.).
  • Salmon:.
  • 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.
  • Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

Nutrition Facts : Calories 542.8, Fat 34.9, SaturatedFat 5.1, Cholesterol 73.1, Sodium 379.9, Carbohydrate 24, Fiber 0.8, Sugar 22.2, Protein 33.7

CEDAR PLANKED SALMON WITH HOISIN MUSTARD GLAZE



Cedar Planked Salmon With Hoisin Mustard Glaze image

Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. Our local paper has been pushing out some fantastic recipes, and this one is up in that category!

Provided by Abby Girl

Categories     Very Low Carbs

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon butter, melted
1/2 teaspoon dark sesame oil
2 -2 1/2 lbs salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly grounded

Steps:

  • Cedar Plank: Take an untreated cedar plank, about 16x8 inches, weighted down and soaked in water for at least an hour, preferably longer.
  • Mix first 5 ingredients in a small bowl for glaze. Place salmon, skin side down, on large cutting board and remove any pin bones.
  • Cut salmon in half lengthwise but not through to the skin. Then cross crosswise to make 6 - 8 servings, but again, do not cut through to the skin.
  • Brush glaze evenly over salmon flesh and in between individual servings. Season evenly with salt and pepper.
  • Preheat grill. Place soaked plank over direct medium heat and close lid. After a few minutes when the plank begins to crackle and smoke begins to escape from grill, place salmon, skin side down, in centre of plank.
  • Close lid and let salmon cook until lightly browned, about 15 - 25. (Hint: move plank over indirect heating will prevent flareups, but cooking may be longer).
  • Remove plank from grill using tongs.
  • Serve.

Nutrition Facts : Calories 204.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 84, Sodium 331.7, Carbohydrate 1.6, Fiber 0.2, Sugar 0.9, Protein 30.4

CEDAR PLANKED SALMON



Cedar Planked Salmon image

This is a dish my brother, who is a chef, prepares for me when I visit him 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 ElizabethKnicely

Categories     Onions

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onion
1 tablespoon grated fresh gingerroot
1 teaspoon minced garlic
2 (2 lb) 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 511, Fat 26.2, SaturatedFat 4.1, Cholesterol 139.5, Sodium 1121.1, Carbohydrate 1.5, Fiber 0.3, Sugar 0.4, Protein 64

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE



Grilled Salmon with Crunchy Sweet Mustard Vinaigrette image

Provided by Bobby Flay

Categories     Mustard     Quick & Easy     Salmon     Summer     Grill/Barbecue

Yield Serves 4; can be doubled for 6 to 8

Number Of Ingredients 11

For the vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
Salt and freshly ground black pepper
For the salmon:
4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive oil
Salt and freshly ground black pepper

Steps:

  • Vinaigrette:
  • Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
  • Salmon:
  • 1. Heat your grill to high.
  • 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
  • 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

CEDAR PLANKED SALMON WITH DILL



Cedar Planked Salmon with Dill image

Grilled on a cedar plank! You must try this.

Provided by Gay Seither

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

1 cedar plank
½ cup Dijon mustard
½ cup mayonnaise
½ lemon, juiced and zested
1 teaspoon chopped fresh dill
1 clove garlic, minced
1 (1.5 pound) salmon fillet, skin removed

Steps:

  • Soak cedar plank in water for at least 1 hour.
  • Preheat grill for indirect cooking over medium heat.
  • Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
  • Arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
  • Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.

Nutrition Facts : Calories 515.6 calories, Carbohydrate 8.9 g, Cholesterol 124.4 mg, Fat 36.3 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 5.8 g, Sodium 993.3 mg, Sugar 0.3 g

CEDAR PLANKED SALMON WITH MAPLE GLAZE & MUSTARD MASHED POTAT



Cedar Planked Salmon With Maple Glaze & Mustard Mashed Potat image

This recipe is a little different in that the cedar planked salmon is baked in the oven rather than on the grill. Many grocery or hardware stores sell the untreated cedar planks. It truly adds a wonderful flavor to the salmon!

Provided by lazyme

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup pure maple syrup
2 tablespoons gingerroot, finely grated
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons garlic, minced
untreated cedar plank
2 1/2 lbs salmon fillets, with skin
1 bunch scallion
3 lbs yukon gold potatoes
1 1/2 cups milk
6 tablespoons unsalted butter
3 tablespoons coarse grain mustard

Steps:

  • Salmon:.
  • In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes.
  • 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.
  • If using a 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 1 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. Bake for about 35 minutes 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.
  • Mustard Mashed Potatoes:.
  • In a 5 quart kettle cover potatoes with cold salted water by 2-inches and simmer until tender, 35-45 minutes.
  • While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted.
  • Remove pan from heat and keep milk mixture warm, covered.
  • In a colander drain potatoes and cool just until they can be handled.
  • Peel potatoes, transferring to a large bowl.
  • Add mustard, salt and pepper to taste, and 3/4 hot milk mixture and with a potato masher; mash potatoes until smooth, adding more milk mixture if necessary to make them creamy.
  • Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.

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From foodandwine.com


EASY CEDAR PLANKED SALMON WITH MAPLE MUSTARD GLAZE
2015-07-20 Prepare grill to temperature of 350º. Wipe plank dry and place on hot grill and close lid. Heat plank for 3 minutes on one side and then flip and heat another 3 minutes until plank …
From thehungrybluebird.com


SWEET & SMOKY BROWN SUGAR GRILLED CEDAR PLANK SALMON
2022-03-08 Pat the soaked cedar plank dry with a paper towel, and brush one side with olive oil. In a small bowl combine the brown sugar, smoked paprika, kosher salt, and black pepper with …
From unsophisticook.com


CEDAR PLANKED SALMON WITH SWEET MUSTARD VINAIGRETTE RECIPE
Jan 25, 2020 - Preparation time does not include the four+ hours soak time for the cedar cooking plank (available online or at many kitchen stores). This is a combination of a recipe from Food …
From pinterest.com


MUSTARD-GLAZED PLANKED SALMON RECIPE | MYRECIPES
Step 1. Soak wood plank in water 1 hour; drain. Preheat grill to medium-high heat (350° to 400°). Advertisement. Step 2. Remove pin bones from salmon, if necessary. Combine mustard and …
From myrecipes.com


CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED …
2018-09-28 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. Mustard …
From recipesonrepeat.com


CEDAR PLANK ORANGE-MAPLE GLAZED SALMON | METRO
Preheat the BBQ on medium (you don’t want the plank to catch fire!) Place the salmon fillets skin side down on the drained cedar plank. Generously coat the fillets in the marmalade. Season …
From metro.ca


CEDAR-PLANKED SALMON WITH MAPLE-MUSTARD GLAZE - CANADIAN LIVING
2009-06-22 Method. Soak one 12- x 7-inch (30 x 18 cm) untreated cedar plank in water for 30 minutes or for up to 24 hours; place salmon on top. In small bowl, whisk together maple …
From canadianliving.com


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