West Coast 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.

CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE

Steps:

• Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
• Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
• Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
• Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
• Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
• Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
• When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.

CEDAR PLANKED SALMON WITH HOISIN MUSTARD GLAZE

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.