CEDAR PLANK SALMON
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
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
SALMON BAKED ON CEDAR WITH LOBSTER SAUCE
This recipe comes from James Burnell, the Chef at The Great Blue Heron Casino on Scugog Island. It can also be grilled.
Provided by CountryLady
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place 2 pieces of salmon on each cedar plank; season to taste with salt& pepper.
- Bake in preheated 400F oven for 15 minutes.
- Heat oil in a small pan& saute onion; add remaining ingredients.
- Cook over medium heat until cream is reduced by half.
- Remove from heat, season to taste& serve over salmon fillets.
Nutrition Facts : Calories 484, Fat 29.4, SaturatedFat 14.9, Cholesterol 183.6, Sodium 154.6, Carbohydrate 2.7, Fiber 0.1, Sugar 0.5, Protein 40.5
BAKED CEDAR BOARD SALMON OVER CHARD AND BEAN SAUTE IN SAFFRON ORANGE BEURRE BLANC
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 27
Steps:
- Annatto Flour: Combine all ingredients in a bowl and mix well. Pass through strainer and sift until no lumps exist.
- Salmon: Preheat the oven to 350 degrees F.
- Place the cedar boards tightly together on a 1/4 sheet pan or large jellyroll pan. Moisten the boards with water to saturate. Rub the boards with 2 tablespoons olive oil. Rub each salmon fillet with salt and pepper. Lightly coat with the annatto flour mixture. Place the remaining 2 tablespoons olive oil in hot saute pan. Pan sear the fillets until golden. Remove from pan and place on cedar boards. Place in the oven and cook for 7 minutes.
- Chard: Wash the chard thoroughly and towel dry. Chop coarsely and set aside. In hot saute pan, add 2 tablespoons olive oil and the shallots. Saute until the shallots are soft, then add the chard. Cook until chard begins to soften, approximately 2 minutes. Remove from heat.
- Bean Saute: In a hot saute pan, add the olive oil and heat. When the oil is hot, add the shallots and saute for 1 minute. Add the beans, salt, and pepper, and saute for 3 minutes. Remove from heat.
- Saffron Orange Beurre Blanc: Combine white wine, minced shallot, and rice wine vinegar in saucepot. Reduce on medium heat until reduced by 50 percent. Slowly whisk in butter over very low heat until blended. Add saffron and orange zest and whisk in until blended thoroughly. Keep warm until service. Best to make last minute as it can separate.
- This dish presents itself best if served in bistro bowls. Layer bottom of each bowl with equal amounts of Sauteed chard. Add 1/2 cup sauteed beans, and top with salmon fillet. Drizzle beurre blanc along the outside of chard. Garnish with citrus zest and capers, if desired.
- Wine Recommendation: Chardonnay
SALMON BAKED ON A CEDAR PLANK WITH HOISIN GLAZE
Make and share this Salmon Baked on a Cedar Plank With Hoisin Glaze recipe from Food.com.
Provided by cchurchh
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir the hoisin, lime juice, lime zest, honey, garlic and cilantro together in a small bowl.
- Soak the cedar plank in water for at least 2 hours and up to 12.
- Preheat the oven to 425 degrees F.
- In a small bowl, stir together the ingredients to make the hoisin glaze. Lightly season the salmon with salt. Spoon the glaze over the salmon so it is fully coated.
- Heat the soaked cedar plank in the oven for 15 minutes to bring out the aroma of the wood.
- Place the salmon on the plank, skin side down.
- Bake for 10 to 15 minutes in the oven, until the fillet can be barely flaked with a fork.
Nutrition Facts : Calories 264.6, Fat 8, SaturatedFat 1.5, Cholesterol 77.9, Sodium 385.5, Carbohydrate 11.3, Fiber 0.5, Sugar 7.4, Protein 35.2
SALMON STUFFED WITH CRAB AND LOBSTER
My friend made this stuffed salmon for me one night. I took the recipe home and made it for my boyfriend with a few changes and he loved it, so I thought I would share!
Provided by Hannah & Bull
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Slice one lemon and juice the second lemon; set aside.
- Melt butter in a medium skillet over medium heat. Add onion and garlic; saute until golden brown 7 to 8 minutes. Remove from the heat.
- Chop crab and lobster in a food processor. Transfer into a bowl and mix in onion mixture, goat cheese, and lemon juice.
- Cut each salmon piece in half. Fold crab and lobster stuffing into each piece and tie closed with kitchen string. Place in the prepared baking dish. Place lemon slices on top of salmon and cover with barbecue sauce.
- Cover the baking dish and bake in the preheated oven for 45 minutes. Uncover and bake until fish flakes easily with a fork, about 15 more minutes.
Nutrition Facts : Calories 436 calories, Carbohydrate 11.3 g, Cholesterol 164.5 mg, Fat 20.5 g, Fiber 2.3 g, Protein 52.3 g, SaturatedFat 11.7 g, Sodium 762.5 mg, Sugar 3.7 g
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