Wednesday, October 4, 2006

Recipe: Cedar Plank Grilled Salmon


Recently I experimented with grilling cedar plank salmon. I’ve heard good things with this technique and it seems like its not too difficult to get a great tasting piece of fish even on the first try. The moisture from the planks is absorbed by the fish as well as the subtle cedar aroma. The heat from the grill slowly dries the planks which slowly causes it to smoke and also lend a smokey flavor to the fish. Anybody can make a great tasting piece of salmon the first time around. As long as you pay attention to your fish!

  • ~ 1lb of your favorite type of Salmon steak
  • Dijon mustard
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 tbs brown sugar
  • 1 tsp thyme
  • 1 tsp paprika
  • cedar planks

  1. Prepare planks in advance by soaking them in water for at least an hour
  2. Preheat grill to medium heat…. 350 F (if you don’t have a temperature gauge or use charcoal instead you’ll have to go by feel)
  3. Wash and dry salmon. Cut to fit onto planks.
  4. Brush a thin coat of Dijon mustard onto the salmon. Next rub in the salt pepper, brown sugar, thyme and paprika evenly over the fish. You can use any other type of seasoning if you wish…I just happened to have these on hand.
  5. Place none skin or none seasoned(if skinless) side down on the plank. Place plank in middle of grill and keep lid closed as much as possible for faster cooking. Cook 12-18 minutes depending on size and thickness.
  6. Serve with your favorite sides. I like to serve mine with basamati rice, grilled french beans and grilled sweet bell peppers with sweet onions.

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