If you have a good Alder or Cedar plank grilling recipe for salmon, fish,
meats or vegetables or seafood, and you're willing to share, please email to: recipes@justsmokedsalmon.com.
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Please Note: Recipes must be original or reprinted with permission
Crab Stuffed Cedar Planked Salmon
I recently purchased a 2.3 lb. packages of Salmon filets with a Crabmeat stuffing from Costco (3 pieces in each package).
In trying to decide how to cook them, I called Just Smoked Salmon and spoke with Scott;
he said he had never tried to grill a stuffed Salmon on a Cedar plank, but to give it a shot.
It certainly was worth the try!
I soaked the cedar planks for approximately 4 hours, then put a fair amount of vegetable oil on cooking surface,
so the stuffing wouldn't stick to the plank.
I seasoned the Salmon with a Costco seafood rub (don't have any affiliation with Costco)
and a sprinkle of Maldon's crystal Sea salt, a drizzle of olive oil and grilled for 14 minute at 425 degrees.
The results were fantastic -- the salmon was flaky and moist and the crabmeat stuffing had a light crust,
yet was also moist and crabmeat was not rubbery.
I highly recommend that you give this recipe a try.
Remove skin and season the filet with salt, pepper, fresh dill (chopped) and some lemon and/or lime zest. Use your hand to sort of push the seasonings into the fish.
Cover the fish and put it into the fridge for an hour or so.
Rub the top of plank with olive oil and put it on a hot grill.
Get the fish out of the refrigerator, put it on the plank and sprinkle with some fresh lime juice.
Cover and cook until fish just begins to flake.
Alternative 1: You can use orange zest and fresh orange juice in this recipe instead of lime or lemon or you can use a combination. Orange is much sweeter than lemon or lime so when I use it, I usually substitute brown sugar for dill in the dry rub. I've been meaning to try cilantro with the orange, I think that would come out really nice too.
Alternative 2: Use fresh rosemary instead of dill. Rosemary is a wonderful aromatic herb that I really love with fresh fish or chicken (or mushrooms).
I serve this salmon with a simple homemade tartar sauce made of mayonnaise, fresh chopped dill, chopped pickles (sweet or dill whichever you prefer) and some fresh lime juice.
I usually steam some rice and grill fresh vegetables to go with the salmon -- zucchini, squash, mushrooms, carrots, onions and whatever else looks good at the market. I chop them up and put them in a bowl with some Italian dressing, salt, pepper a clove of minced or pressed garlic, some fresh lime juice, a little bit of sugar and some fresh, chopped or grated ginger. I grill veggies in my grill-wok; if you don't have one, you could also do up some skewers and grill them that way.
Great meal to eat on the back porch during a summer evening with your favorite wine or beer.
3 salmon steaks or thick filets
tbsp extra virgin olive oil
tbsp. finely chopped italian parlsey
1/2 cup chopped capers
1/2 cup chopped black calamata olives
tsp chopped fresh dill
lemon juice.
Mix all ingredients together, grill fish on one side then flip over and spoon on topping. cook till done. Enjoy
My recipe is simple and error free. This recipe will work with any amount/cut of salmon.
Salmon
Ginger
Soy sauce
Brown sugar
Of course, soak your plank.
Place uncooked salmon in a plastic bag or deep dish.
Measuring is not necessary. You go by the amount of fish you have.
You want enough brown sugar to moderately cover the flesh side of the fish.
Shred or finely chop ginger, and again moderately cover the fish.
(If you freeze peeled ginger, it is a lot easier to shred.) Pour soy sauce over the sugar and ginger.
You will want enough soy sauce to moisten the fish, sugar and ginger.
(Depending on your palate, more sugar will make the fish sweeter, more ginger will make it spicier,
and of course more soy sauce more salty.)
Let marinate for 45 minutes to 3 hours, then grill as normal, skin side down.
The edges will get a little crunchy and the flavor is fresh and sweet/salty. Yum, yum, yum…
You cannot go wrong with this recipe.
It’s great with lemon rice, fresh grilled veggies, in a taco, or with a crisp green salad
and bacon with a cilantro dressing. I have also used cubed grilled salmon as a
tapas on small wooden skewers, with a drizzle of teriyaki glaze
and roasted sesame seeds. Salmon BLT, what a treat!
Soak Cedar Plank in clean water for twenty four hours.
Preheat gas grill on high for five minutes.
Using boneless Salmon filet with skin - cover lightly with olive oil, pressed garlic, and fresh squeezed lime juice.
Spread olive oil on top surface of pre-soaked cedar plank. Place plank oil side up on gas grill, set salmon on top of cedar plank, skin side down. With gas grill still burning at the high setting - close cover of grill and cook for 15 to 20 minutes,
until done - do not over cook. Wonderful!
On the planks I use I have inserted small screws along the sides of the plank about 1 to 2 inches apart
and use a very thin wire like framing wire to truss my fish to the plank.
I rub the fish and plank with olive oil season the fish with whatever spices I like and get fresh dill
(lots of it stalks and all) put it under the fish put fish on the plank squeeze a lemon on top
and put more fresh dill on top then take the wire
and go across the fish like lacing a shoe from side to side looping the wire around the screws firmly not too tight
you just need to secure it to the plank. ( I've used wood or gas to cook) place 1 or 2 bricks on the grate
to elevate the plank fish side down if you need more heat take a brick out.
Cook about 10-20 minutes or until the fish is just starting to flake.
Remove it from heat and let it stand to finish cooking.
Wire cutters work good to remove the fish but watch how you cut the wire so no small wire pieces are in the fish.
I just unravel mine.
Serve with a Dijon mustard sauce or by itself it's great and what a nice presentation.
Sweet & Spicy Grilled Floribbean Cedar Planked Salmon
with Mango, Papaya and Jicama Salsa
(Don’t be intimidated by the number of ingredients and grilling technique of this recipe.
It is very easy, very good and will impress your guests!)
3 tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon sea salt
½ teaspoon chili powder
½ teaspoon cayenne pepper (or more if you like more heat)
½ teaspoon freshly ground black pepper
zest of one small orange
zest of one lemon
Approximately 6 tablespoons honey mustard
Approximately 1 ½ pounds of salmon filets with skin on
1 untreated cedar plank large enough to hold filets
Optional: Chopped fresh cilantro, basil and mint.
1. Combine first nine ingredients in small bowl.
2. Cut salmon filet into 4 six ounce filets or 6 four ounce filets, as desired.
3. Brush honey mustard on each filet and place in a glass baking dish.
4. Sprinkle filets evenly with sugar and spice mixture and pat lightly to adhere mixture. 5. Allow to marinade 2-6 hours in refrigerator.
While salmon marinades, soak cedar plank fully submerged in water for at least 4 hours.
A. When ready to grill, preheat grill on high for approximately 10 minutes.
B. Place cedar plank on grill and allow it to get hot and start smoking.
C. Brush top side of plank liberally with olive oil and place filets skin side down on plank.
D.Turn one side of grill down to medium heat and move cedar plank to that side of grill.
E. Keep other side of grill on high heat.
F. Close lid and cook 15 – 20 minutes or until filets are cooked through and flake easily.
G. While filets are cooking peek under lid occasionally to be sure planks have not caught on fire.
H. If planks start to flame, put flames out with a squirt bottle of water and reduce heat if necessary to avoid flare-ups.
For a dramatic effect serve fish directly on planks and garnish liberally with chopped fresh herbs. Delicious!
For the salsa combine equal parts diced mango, diced papaya and diced jicama with a little finely chopped jalepeno pepper, diced red onion and lots of chopped cilantro. Squeeze a bit of lime juice over all, add a bit of salt and toss gently.
Chef Carla O'Donnell
Culinary Capers Personal Chef Services
Stuart, FL
Pat scallops dry coat with oil and season with salt and pepper and the
garlic zest mixture let sit for 30 minutes.
Mix the first 4 sauce ingredients and simmer till reduced to about 2
tablespoons. Whisk in butter 1 tablespoon at a time. Sauce shouldn't
get to hot or it will separate. Add cilantro and keep warm till scallops
are cooked.
Put soaked Cedar plank on heated grill for 3 to 5 minutes until hot.
Brush the plank lightly with olive oil on the side that you will be placing
the
scallops. Cooking time will vary depending on the thickness of the
scallops usually 6 to 9 minutes or until scallops are opaque.
3 TBS Shallots Finely chopped
3/4 Cups white dry wine
1 TBS Champagne wine vinegar
3 TBS Heavy Cream
1/4 Lb sweet cream butter
3 TBS Chicken Stock
3 TBS freshly squeezed lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground white pepper
1/3 cup honey roasted pecans
5 salmon filets
STEP ONE: Butter Pecan Sauce--
Combine all ingredients except the salmon, butter, and pecans in a medium
saucepan and bring to a vigorous boil.
Reduce stock down to about 1/3 and adjust heat to a medium flame.
Whisk in butter, one tablespoon at a time, until completely melted, and
strain.
Add salt, pepper, and honey-roasted pecans.
STEP TWO: Preparation of the Filets-- brush with salad oil, and and place
on a prepared cedar plank and grill until fish is tender and flaky (about
3 to 4 minutes on each side).
Top with Butter Pecan Sauce and chopped parsley and serve.
Cedar Plank Barbequed Salmon
I know this recipe may be a little odd, but it was handed
down to me from my
dad, when I was growing up in Maine. It tastes wonderful with cornbread!
Cedar Plank Barbeque Salmon
1 box brown sugar
1 1/2 cup Jack Daniels
1/2 cup honey
2 cups prepared BBQ sauce
Juice from 3 lemons
Juice from 3 oranges
6-8 Salmon filets
6-8 Cedar planks
Mix together first six ingredients in a bowl and set aside. Prepare a
grill
or hot skillet for searing/ grilling the salmon. Brush the salmon filets
with the glaze and grill on the hot grill or skillet until marked.
Transfer the salmon to a cedar plank, brush with glaze, then bake in oven
until done.
Place dry rub ingredients in a food processor or spice grinder and process until well blended. Transfer
to a small bowl or cup, wrap tightly and store at room temperature until ready to use.
1 cedar BBQ grilling plank
2 six-ounce pieces of
salmon fillet, fresh or thawed, about 2 inches thick, skin removed
1 tablespoon dry rub
seasoning
1 lemon, cut into 4
wedges
1. Soak the cedar plank for
at least 5 hours.
2. Place the fillets
on wax paper. Sprinkle both sides of the fish evenly with the dry rub
(1 ½ teaspoon per serving). Press the seasoning into the flesh.
3. Refrigerate the salmon,
uncovered, for at least 2 hours and up to 12 hours.
4. Place the salmon
pieces in the center of the cedar plank. Squeeze a lemon wedge over the
salmon. Place the plank on a grill. If using a gas grill, preheat on high
then turn down to medium before placing the planks on the grill. If using
a charcoal grill, wait until coals are covered with gray ash. Cover with
a lid.
5. There will be some
crackling and heavy smoke. Keep a water bottle handy in case the planks
begin to flame. If they do, spray lightly and cover again. Salmon should
take 8 to 10 minutes to cook, depending on the thickness of the salmon
and the heat of the grill. Remove when the salmon reaches an internal
temperature of 120F to 125F. Garnish with lemon wedges and serve.
Salmon recipe with either
cedar or alder plank. Skin side down with olive oil ,etc.
similar to your
listings - on the flesh side, coat lightly with mayonaise, fresh chopped
rosemaryand lemon juice while cooking.
Morton's Nature's Season's on top
of the mayo and rosemary.
A thin Atlantic fillet will only take 6-8 minutes
on a grill at 300-400 degrees on top of the wet plank.
This recipe has
been in the family for ages and served us well in Oregon and now in Arizona.
1 pound salmon fillet (Skin
on)
1 cedar plank
A couple of glugs of Pure Maple Syrup
1 or 2 garlic cloves, finely minced.
Salt & Pepper
Place garlic in a small saucepan and lightly cook for one minute to
soften garlic. Remove from heat, and add in a couple of glugs of maple
syrup.
Put plank on heated grill for 3 -5 minutes until hot. Put salmon skin
side
down on plank, and sprinkle with salt & pepper. Cook for about 15
minutes,
depending on thickness of fish. During the last 5 minutes of cooking,
coat
the fish with the syrup/garlic mixture to add a nice sweet crust.
Remove from plank when done, remove skin and serve with a fresh drizzle
of
the syrup mixture.
Topping
2. 3 tbsp Lemon Juice
3. 2 tsp Dill Seed
4. 1 tsp Montreal Steak Spice
5. 1/3 cup BBQ Sauce
6. 2 cloves Garlic
7. 3 tbsp Maple Syrup
8. 1 med Onion (chopped fine)
9. 1 tbsp Crushed Pepper Corns
Soak Cedar Planks under water
for 4-6 hours.
Combine ingredients 2 thru 9 & let sit 2-3 hours.
Brush one side of the plank with Olive Oil & sprinkle with Pickling
Salt crushed fine.
Place Salmon filets skinned side down on salted side of the plank, cover
with the coating mixture.
Place plank on a hot BBQ, cook on med for approximately 20 min (until
fish flakes easily).
If the plank catches on fire spray with water.
Soak plank for several hours. Heat grill to high. Place Cedar plank on
grill and blacken. Turn down heat as it begins to snap, crackle and pop.
Place miso- glazed salmon, skin side down. Close lid and cook from 15
to 30 minutes depending on thickness of fillet.
RECIPE:
1/4 cup of light miso
2 tbsp. of brown sugar
1tbsp. of seasoned rice vinegar
2 tsp. of grated fresh ginger
1 minced garlic cLove
MIX ALL TOGETHER AND SPOON OVER SALMON
cook as directed above
add extra sauce to side of plate
1.Immerse and soak the plank
in water 1 hour. Drain.
2. To prepare grill for indirect grilling, heat one side of the grill
to
high heat.
3. Combine vinegar and the next 6 ingredients (vinegar through lemon)
in
a large zip top plastic bag, seal. Shake to combine. add fish and seal.
Marinate in refrigerator 30 mins., turning once.
4. Place plank on grill rack over high heat, grill 5 mins. or till
lightly charred. Carefully turn plank over, move to cool side of grill.
Remove fish from marinade and discard marinade. Place fish, skin side
down
on charred side of plank. Cover and grill 15 mins. or until fish flakes
easily when tested with a fork. Sprinkle with green onions and sesame
seeds.
Yield: 9 servings.
1 18" cedar
plank, soaked in water 24 hours
1 - 2 1/2 to 3lb Salmon Fillet, rinsed and patted dry. Place on wet cedar
plank, flesh side up.
6 oz Contadina fresh pesto (in grocer's fresh refrigerated pasta section)
1/2 cp softened butter or margarine
1 t. lemon juice
1 T. Dehydrated onion flakes
Rough ground black pepper to taste
Combine pesto, butter, and
lemon juice until well blended. Generously
spread pesto-butter on fillet. Sprinkle generously with rough ground black
pepper and dash of dehydrated onion. Place planked fillet on Weber kettle
grill over very hot charcoal briquettes (450 degrees) and cover. Close
vents 1/2 way and don't open for 15 minutes. Check for doneness in middle
of fillet...pink and flaky. Butter will melt away and leave a beautiful
pesto crust over fish. This also makes a terrific appetizer served chilled
on
crackers with "shmear" of cream cheese. Mmmm.
MARINADE:
2 tbsp peanut oil
1 tbsp sesame oil
1 tsp chili oil
2 tbsp soya sauce
1 tbsp balsamic vinegar
2 tbsp thinly sliced green onion
1 tbsp brown sugar
2 cloves garlic, minced
1/2 tsp ground ginger
1/8 tsp salt
1/8 tsp freshly ground black pepper
Mix marinade ingredients together.
Place fillet in snug-fitting glass
dish; pour marinade over to coat. Marinade fillet skin side up in refrigerator
4-6 hours.
Soak cedar plank 2-4 hours,
weighting it to submerse plank completely.
Brush one side lightly with olive oil, place oiled side down on preheated
grill and char. Oil other side, flip plank. Sprinkle charred side of plank
lightly with sea salt, place salmon fillet on plank skin side down. Grill
10 min per inch of thickness, basting with remaining marinade. Use flipper
to lift fillet when done, separating from skin. Serve 2 with basmati rice
and steamed baby bok choy or spinach.
Ingredients:
4 to 6 6oz. Salmon fillets
1 Teaspoon Cavender salt
(Greek seasoning)
½ Stick of butter
2 or 3 Lemons
Basting Sauce:
Melt 1/2 stick of butter
or margarine, juice from 3 lemons and 1 teaspoon,
Cavender Salt. Avoid boiling the melted butter. Keep warm until cooking
the salmon.
Salmon Steaks:
Cut Salmon steaks to the
desired size.
Baste the skin side only with vegetable oil and sprinkle the flesh side
liberally with Cavender salt.
Place the Salmon on a platter, cover with plastic wrap
and place in the refrigerator for 1 ½ hours before cooking.
Directions for Cooking:
With Alder Plank:
Soak Alder plank, weighted
down in water for 3 hours.
Warm Alder plank in the oven at 350 degrees for 15 to 20 minutes.
Prepare charcoal bed for cooking making a hot charcoal fire.
When charcoal is ready to cook place salmon on the Alder plank,
place plank on the grill and cooked until salmon flakes.
Cooking time approximately 20 minutes.
During cooking use additional Alder or Cedar chunks for added flavor.
Baste several times with basting sauce during cooking.
Without Alder Plank:
Start enough charcoal
to obtain a very hot charcoal fire.
Four or five chunks of moistened alder or cedar.
Spray grill with vegetable oil to prevent sticking.
Just before starting to cook your Salmon,
baste the flesh side liberally with your melted butter sauce.
Cook Salmon flesh side down for no more than two or three minutes.
Before turning the Salmon spray or baste skin side with vegetable oil.
Cook Salmon skin side down for seven to ten minutes maximum.
Baste the flesh side several times, with the basting sauce,
during the skin side down cooking time.
Close all vents on the charcoal broiler the last minute of cooking, for
additional smoke flavoring.
1 pound skinned salmon fillet
1 cedar plank
1/2 c. chopped shallots
2 Tbsp. Maple Syrup
1/4 C. BBQ Sauce (Mesquite or Smoky flavor preferred)
1/2 Tbsp. red pepper flakes
1 Tbsp brown sugar
Stir together all sauce ingredients. pour over salmon fillet, cover with
plastic wrap and marinate overnight.
The next day: soak the cedar plank in water for 2--4 hours. Heat grill.
Place the marinated salmon onto plank and pour half of the remaining marinade
onto the salmon.
Put the plank directly on the heated grill.
Close the lid and cook as slowly as possible (roughly 25--30 minutes).
Pour the remaining marinade over salmon halfway through cooking.
Keep a water spray bottle on hand to diffuse and flames while grilling.
Serves two people.
3 Lb. Salmon Filet
1/4 cup Sesame oil, (or Olive oil)
1 teaspoon Garlic Powder
1 teaspoon Cajun Type seasoning, (I use Emeral's Original)
Ground Pepper to taste, (preferably lots!)
Several sprigs of fresh Rosemary
1 Cedar plank sized to the fish
Spray or Brush a coat of oil on the flesh side of the fish, (skin side down).
Dust with the Garlic powder, Seasoning and Pepper.
Rub the seasoning into the salmon and spray/brush again. Refrigerate for
an hour.
On a hot gas grill, (you may want to take the grill off, so you sit the
plank onto direct flame),
heat the plank for 5 minutes each side.
Spray/brush one side of plank with Oil, place fish skin side down on the
oiled side of the plank.
Set the plank on the fire, close grill and let cook, watching very closely.
Having the grill closed will control the fire somewhat, although opening
the grill will occur flame-ups,
control this with a spritzer bottle.
Having the plank burn some is desirable, but having it incinerate is not.
Cook to 140 degrees or less, for more rare.
Grilled Pinot-Plank Just Smoked Salmon Fillet
1 bottle (750 ml.) Gewürztraminer
1 bottle Pinot-Noir
1 Just Smoked Salmon Cedar Plank
1 whole salmon fillet
2 cups Just Smoked Salmon alder wood chips
3 to 6 rosemary sprigs
3 to 6 marjoram sprigs
3 to 6 thyme sprigs
Lemon wedges
Salt and pepper
1. In a container just wide
and long enough to hold the plank
(a sink, pan, or heavy plastic food bag), combine 2 parts water and
1 part Pinot Noir. Rinse plank; immerse in Pinot Noir mixture for at least
1 hour or up to 1 day.
2. About 30 minutes before cooking,
immerse fish in the red wine mixture with the plank.
3. In another container, soak
wood chips in 2 to 3 cups of the red wine mixture.
4. Prepare barbecue to cook
with indirect heat Drain wood chips.
Sprinkle them onto hot coals. Or, if using a gas barbecue,
put chips in a smoke box or foil pan directly on heat in a corner as barbecue
heats.
5. Lift fish and plank from
liquid. Lay fish on plank, skin down,
and top with 3 sprigs each of rosemary, marjoram, and thyme.
6. Put barbecue grill in place.
Set plank and fish on grill between coals or gas heat.
Cover barbecue, open vents, and cook until just flakey (15 minutes)
7. Serve with your favorite
rice dish and ascent to heaven with this delightful fish.
1 - 1.5 pound salmon fillet
3-fresh lemons
1/2 cup olive oil
1/4 cup minced parsley
3-cloves crushed garlic
1-tsp salt
1-tsp black pepper
Heat grill and brush olive oil
on salmon and barbeque plank.
Salt and pepper it.
Now, squeeze juice from lemons in a bowl add olive oil, garlic, parsley,
salt, pepper and mix well.
Now put planked fish on grill and baste with some of the lemon mixture.
Cook fish well. Then, put cooked salmon on a platter
and top with the remaining lemon sauce. Serves 4 people.
Simple Weber Cedar Planked Salmon
1 Salmon fillet(1.5-2lbs. and about one inch thick)
1 Tblsp. lemon zest(zest of 1 lemon)
2 sprigs fresh dill
1 tspn salt
1tspn Cayenne pepper
lemon wedges
Immerse a Just Smoked Salmon Western Cedar grilling plank in water for at least
one hour.
Brush olive oil lightly over top surface of Cedar plank. Place salmon fillet
skin side down on top of plank.
Sprinkle the lemon zest, dill, salt, and pepper evenly over the fillet.
Place the planked salmon in the center of the cooking grate an inch or two over
white charcoals.
Grill for 25 to 30 minutes or until the salmon is opaque
in the center and the flesh flakes easily with a fork.
Garnish with the wedges. Perfect for a party of 4!
2-3 lb piece of
fresh mahi - cut into 2-3 filets
1 justsmokedsalmon Cedar Plank
1 mango cut into pieces with skin
white wine
lemon
dill
olive oil
Mango chutney* see below
Soak justsmokedsalmon
cedar plank for 3-4 hours in water and white wine
(2:1) so the plank is submerged.
Marinate mahi in 2 cups wine; 1/2 cup olive oil, juice of one lemon, dash
of dill, salt & pepper for 20 min.
On super hot grill,
place the soaked plank for 2-3 min to blacken. With
tongs, flip plank over and cover. When plank starts to crackle, place Mahi
filets, skin down on the hot wood. Garnish wood with mangos and sliced lemon
wedges. Cover and cook for 20-35 min depending on heat. (Do not open
often or grill loses heat and smoke!)
Serve on platter
with Jeff's Mango Chutney* on the side.
*Jeff's Mango Chutney
1 mango, diced (withOUT skin or seed)
1/2 green pepper, diced
1/2 sweet red pepper, diced
1/2 onion, diced (substitute 1/4 cup of green onions)
1 clove garlic, chopped
1 T. olive oil
1 T. balsamic vinegar
1 t. sugar or honey
Mix all ingredients
in bowl. Keep chilled until ready to serve.
Soak alder plank for 24 hours
Wash and dry 2 ½ to 3 ½ pound skinned fillet of salmon
Put salmon in 2 gal Ziploc bag with:
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup lemon or lime juice
¼ cup white wine
Cut lemon zest (as
little of the white peel as possible) from one lemon and put juice of lemon
in with salmon
Marinate salmon for
about 30 minutes
Rub salmon with olive oil and put on soaked plank and sprinkle with:
Chopped lemon zest
1 tablespoon horseradish
1 teaspoon dill weed
Ground pepper
6 or 8 dashes of Tabasco
Put meat thermometer
probe in salmon—if possible use probe
with wire attached that extends outside grill
and insulate thermometer wire with fabric tube oven gasket
from salmon to exterior of grill—and put plank and salmon on hot grill
and cook with grill covered until internal temperature of salmon is 140.
Remove and serve
immediately—the plank will be charred
so needs to be put on a lined platter or tray
I use a Maverick
Redi-chek or Polder thermometer
and a Weber charcoal grill and alder planks that are 7.5”x14.5”x1/2” from Just
Smoked Salmon!
Topping: feta cheese, olive oil, lemon pepper, dill weed (fresh if possible),
garlic (finely chopped, or powder).
Mix thoroughly, to the consistency of a lumpy paste.
Spread about 1/4" thick on the flesh side of the salmon fillet.
Cover and refrigerate for several hours.
About the time you begin preheating the grill,
remove fish from refrigerator and allow it to come to room temperature.
Place skin-side down on soaked, already-smoking alder plank,
and cook as slowly as possible, lid down as much as possible.
When the feta cheese is browned a little on top,
the salmon should be nicely cooked, still a little translucent in the center.
AND the feta? its original strong smell will have been replaced
with a flavorful smoky sweetness.
1 Tbs. of Kosher salt
1 Bay leaf
whole pepper corns
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried rosemary
olive oil
1 Tbs. honey
Grind all of the above except for the olive oil and honey in a coffee
grinder
Coat the salmon fillet with olive oil. Sprinkle the fish liberally with
the ground herbs and then drizzle the Tbs. of honey on top of the fish .
Cook on the plank in a hot BBQ. Looks great, tastes great.
This recipe uniquely uses a charred plank, make it the last use for your plank.
One Justsmokedsalmon.com Alder grilling plank
One 3 lb King salmon fillet
Olive oil
Lemon juice & vinegar to taste
parsley
Prepare your coals for grilling as you normally would in a charcoal or gas grill.
Lightly
oil one side of the Plank with oil and place it, oiled side down, on the hot
coals. Char
the wood well, and then remove and flip it over. Brush the charred side again
with olive
oil and a little lemon juice or vinegar. Now lay your fillet skin side down
on the plank,
and close the hood, or use a tin foil tent. Cook the fish about 10 minutes per
inch
thickness. Brush the fish well with oil with a sprinkling of parsley about two
minutes
before it's done. The skin will stick to the board and fish will loosen easily
with a
spatula. Prepare for the most flavorful planked salmon you have ever had.
1 salmon fillet, about 11/2 lbs
1/4 cup olive oil
1 lemon or orange, juice and zest
1 Tbsp chopped fresh basil
1/2 tsp salt
1 tsp freshly ground black pepper
Marinate the salmon in remaining ingredients. Meanwhile, soak a justsmoked salmon.com
alder
plank in cold water for about 2 hours (weighting it with something heavy)
TO BARBECUE:
Place salmon on plank. Put the plank directly on the barbecue grill. Close the
lid and cook
over medium-high heat for about 20 minutes. Preparation time: 2 hours Cooking
time: 20
minutes depending on thickness of salmon. Serves 2.
*1/2 pound salmon
*1 tablespoon Creole spice
*1 justsmokedsalmon cedar plank, oiled well with olive oil
*1/2 onion, grilled
*1/2 pepper, grilled
*1 cup marinade **See Below
PREPARATION: *Rub salmon with creole spice and place on the cedar plank. Place
salmon on
grill, close the lid. . Chop grilled onion and pepper and add to BBQ sauce.
After 10
minutes, brush marinade on salmon. Let cook 2-6 more minutes.
MARINADE:
*1/4 cup olive oil
*2 Tbl. lemonade concentrate
*2 Tbl. BarBQ sauce
*Salt & Pepper
*1 Tbl. dill
8 Salmon 6 oz Fillets, Skinless
2 cedar planks, soaked in water for 4 to 6 hours
1 tbsp. BBQ seasoning
sea salt
1 large lemon
Crust Mixture
Mix together the following:
1 cup fresh dill, chopped
1/2 cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
3 tbsp. black pepper, cracked
2 tbsp. olive oil
juice of one lemon
Preheat grill to high. Sprinkle BBQ seasoning on salmon. Combine together all
ingredients
for the crust mixture and spread generously over the flesh side (not skin side)
of each
fillet. Season soaked planks with sea salt and place on grill, close lid and
heat for 3 to 5
minutes until they start to crackle and smoke. Carefully lift lid and place
salmon fillets
on hot planks, skin side down. Close lid and plank-bake salmon for 12 to 15
minutes for
medium doneness. Check periodically to make sure that planks are not on fire.
Use spray
bottle to extinguish any flames. Squeeze lemon over fillets. Carefully remove
planks from
grill and transfer salmon to serving platter.
2 sides salmon (5lb each)
1 c pineapple juice
1 c rhubarb -- grilled, minced
1 c fresh pineapple -- crushed
1/4 Habanero pepper -- minced
Dry Rub
4 TB brown sugar
4 TB Kosher salt
4 TB black pepper
4 TB fresh dill
Combine all ingredients and reserve. Combine in a bowl the pineapple juice,
rhubarb,
pineapple and habanero
pepper. Reserve this for mopping the fish while cooking.
In long strokes, from the tail to the head, rub the dry rub on the salmon sides
making
sure to do long, slow strokes. Rub the salmon for 5 minutes. Allow the salmon
to sit in the
refrigerator for 3 hours.
Rinse the salmon with cold water. Cut to size & lay the fish fillets, skin
side down on
a soaked, oiled Just smoked salmon cedar or alder planks. Place in a 225 degree
smoker using
Just smoked salmon Alder Wood Chips(I just love Alder's taste :). Smoke the
salmon for 2
1/2 hours coating the salmon every 10-20 minutes with the basting liquid.
4 salmon steaks
1 1/2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon freshly ground pepper
Salt to taste
Season and preheat the plank to 350 degrees. Place the fish on the plank. Combine
the oil,
mustard, pepper and salt. Brush over the steaks. Grill about 18 to 20 minutes
depending on
thickness until done. Serves 4.
1/4 - 1/2 cup of skinned hazel nuts. (Place
hazelnuts in oven at 375 F; bake for 8-10 minutes. Quickly put in a clean dry
dish towel, fold & rub vigorously to remove as much skin as possible. Finely
chop nuts in a food processor, nut grinder or with a chef's knife.)
4 lb. salmon fillets
1 Tblspn apple butter
1 Tblspn Dijon Mustard
1/4 Tspn dry thyme leaves
2 pinches of black pepper
Season Alder Planks with Olive Oil and place salmon skin side down.
Combine apple butter, mustard, thyme & pepper in a bowl,
Brush on salmon.
Top with hazel nuts.
Grill until fish flakes easily with a fork.
4 Salmon Fillets
2 Tablespoons Honey Mustard
1/4 c. chopped, mixed herbs
(Chives, parsley, dill, rosemary, basil and mint)
Oil plank and salmon skin. Place fillet skin side down on
the grilling plank.
Combine the mustard & herbs in a small bowl; brush mixture
over salmon.
Grill until salmon is barely opaque in the center.
Just
Smoked Salmon
A division of Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
(360) 452-3150
or Fax (360) 452-3159
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Crab Stuffed Cedar Planked Salmon