Grilled Cedar Planked Salmon Recipes

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.

GRILLED CEDAR PLANK SALMON

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
• Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
• Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
• While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

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.

CEDAR PLANK-GRILLED SALMON

Steps:

• Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
• Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

GRILLED CEDAR PLANK SALMON WITH GARLIC BASIL BUTTER

Steps:

• Soak your cedar plank in water for 20 minutes, flipping over halfway through soak time.
• While the plank is soaking, mix together butter, basil and minced garlic cloves, spread on salmon.
• Salt and pepper to taste.
• Heat your grill to low, or the right setting for your grill for fish.
• Take your cedar plank out of the water and place the salmon on top of the plank. Place it on the grill and cook for 20-40 minutes depending on how thick your salmon is.Grill with the lid closed.
• During the cooking time, if the plank catches on fire, spray it with water.
• Salmon is done cooking, when it flakes easily with a fork.
• *Note: Whenever I make this it normally takes around 30-45 minutes to cook on the grill. I constantly check it to make sure the plank doesn't burn & the salmon doesn't over cook.
• Make sure you have water on hand to spray the cedar plank with, so it doesn't catch on fire.

GRILLED CEDAR-PLANKED SALMON

Steps:

• Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
• Preheat grill to medium.
• Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
• Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
• Place on grill; cover with grill lid and grill 10 minutes.
• Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
• Remove from plank, remove skin and plate on top of cooked rice.
• Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.

GRILLED CEDAR PLANK SALMON RECIPE BY TASTY

Steps:

• Submerge the cedar planks in a 9x13 (22 x 33 cm) glass baking dish filled with water. Soak for at least 1 hour to prevent burning while grilling.
• In a small bowl, whisk together the mustard, brown sugar, orange zest, salt, pepper, coriander, and cumin.
• On a cutting board, pat the salmon fillets with paper towels to remove any excess moisture. Rub the mustard mixture evenly over the salmon.
• Preheat the grill to 350°F (180°C).
• Place the cedar planks on the grill over indirect heat, arrange the salmon fillets on top, and close the lid. Grill for 15-17 minutes, until the salmon is pink in the center and easily flakes with a fork.
• Enjoy!