CANADIAN CEDAR PLANKED SALMON
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
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
PLANKED SALMON WITH HONEY-BALSAMIC GLAZE
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
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 PLANKED SALMON
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
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
PLANKED SALMON PLATTER
Served hot off the grill with assorted accompaniments, salmon is a crowd-pleasing appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Soak cedar plank in water 1 to 2 hours.
- Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. Place salmon, skin side down, on plank. In small bowl, mix mayonnaise, mustard and lemon peel. Brush generously over salmon.
- Place plank with salmon on grill for indirect cooking. Cover grill; cook over medium heat 25 to 30 minutes or until salmon flakes easily with fork.
- Remove salmon from plank to platter, using large spatula, or leave salmon on plank and place on large wood cutting board or platter.
- In small bowl, mix sour cream and dill weed. Place remaining accompaniments except bread in individual small bowls. Place sour cream mixture and remaining accompaniments around salmon. Serve salmon and accompaniments with bread.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 1 g, TransFat 0 g
CEDAR PLANK SALMON
Cooking salmon over indirect heat on the grill brings smoky flavor to Bobby Flay's recipe for Cedar Plank Salmon from BBQ with Bobby Flay on Food Network.
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 5
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.
SALMON PICNIC PLATTER
A combination of cooked and smoked salmon, hot-smoked salmon, stuffed eggs and cucumber, yogurt and dill salad makes the ideal al fresco sharer for friends
Provided by Lulu Grimes
Categories Lunch
Time 38m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Hard boil the eggs by cooking them in boiling water for 8 mins, then cool quickly under cold running water and peel. Halve the eggs and pop the yolks into a bowl. Mash the yolks with the mayonnaise, cayenne pepper and some seasoning. Spoon or pipe the mixture back into the egg halves and chill until you need them.
- Flake the cooked salmon into large chunks and put it on a platter with the hot-smoked salmon and the eggs.
- Spread the bottom half of the rolls with cream cheese, then add the smoked salmon and a squeeze of lemon juice and top with the other half of the roll. Cut each one in half.
- Peel and slice the cucumber. Mix the yogurt with the dill, lemon zest and some seasoning, then stir in the cucumber. Pile the mixture into the centre of the platter. Serve with extra bread, rolls or wraps and lemon wedges.
Nutrition Facts : Calories 398 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium
GRILL METHOD FOR PLANKED SALMON
Preparing the cedar plank takes a bit of preliminary effort, but it's a long-term investment. The plank can be rinsed and reused for many years, and the wood flavor improves with age.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Heat a gas or charcoal grill to medium hot. Stack bricks (long sides facing each other) in two columns, one on each side of the grill - one column should be 2 bricks, the other 3.
- Combine salt, pepper, and mustard in a bowl; set aside. Brush 2 teaspoons oil on plank. Arrange 6 dill sprigs on plank; place salmon, skin side down, over dill. Brush with remaining 2 teaspoons oil, rub with salt mixture, and top with remaining 4 dill sprigs.
- Wrap wire around one end of plank several times to secure it, then wrap around plank and salmon. When you reach the other end, wrap again to secure wire.
- Place the plank, fish side down, on the stacks of bricks with thinnest end of fillet closest to taller stack. (Alternatively, on a kettle-style grill, you can remove rack and lay plank directly across the grill. Make sure there is a clearance of at least 5 inches between the charcoal and salmon.) Cook until flesh is firm and flaky, about 20 to 25 minutes. Spritz plank and fish with water if they smolder. If salmon cooks too quickly, add a brick to stacks. Lower if grill is too cool.
- Remove from heat and discard wire and dill. Cut the salmon on plank and serve with grilled-pepper relish.
CEDAR-PLANKED SALMON
Steps:
- Submerge the cedar planks in cold water and soak for at least 1 hour.
- Preheat the oven to 400°F.
- To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
- Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes. Add the reduced stock and boil until reduced by half again, about 5 minutes. Strain the mixture into a clean saucepan and set aside.
- Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with olive oil.
- Brush both sides of the salmon fillets with oil and season with salt and pepper. Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish. Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
- While the salmon is cooking, finish the sauce. Return the saucepan to high heat. Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
- Transfer the fillets to a platter or immediately serve directly from the planks. Top each fillet with some of the Pinot butter and drizzle with the sauce. Garnish with parsley leaves.
- PINOT BUTTER
- Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes. Stir in the maple syrup and let cool.
- Put the butter in a bowl, add the wine reduction, and stir until combined. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.
CEDAR-PLANKED BBQ SALMON
My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens.
Provided by TOOLBELT DIVA
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill to high.
- Sprinkle BBQ seasoning on salmon fillets.
- Combine ingredients for crust mixture and spread generously over the flesh side (not skin side) of each fillet.
- Season soaked cedar planks with sea salt, and place on grill.
- Close lid and heat for 3 to 5 minutes, until they start to crackle and smoke.
- Lift lid carefully and place salmon fillets on hot planks, skinned side down.
- Close lid and bake planked salmon for 12 to 15 minutes for medium doneness.
- Squeeze lemon over fillets.
- Check periodically to ensure the planks are not on fire.
- Use spray bottle to extinguish any flames.
- Carefully remove planks from grill and transfer salmon to serving platter.
CEDAR PLANKED SALMON WITH SWEET MUSTARD VINAIGRETTE
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
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
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