JT’s Double-Kickin’ Spicy Sweet Cedar Plank Grilled Coho Salmon
JT's Double-Kickin' Spicy Sweet Cedar Plank Grilled Coho Salmon
Author: Recipe by Jeremy T. Fernald Lewisville, TX
- One large soaked Cedar plank or 2 smaller ones if you're cooking a couple filets
- * Two to four center cut Coho Salmon Filets (ask your butcher to please slice up center cut filets so you get the best part of the Salmon, no tails!)
- * 4-6 cloves of garlic (maybe an extra one or two to place directly on the cedar plank while grilling)
- * Extra virgin olive oil (EVO)
- * Soy sauce
- * Dark brown sugar
- * Crushed red pepper
- * Ground Cayenne pepper
- * Fresh ground black pepper
- * Optional: Chili garlic sauce
- Time to cook: Soak the plank for a couple hours or while you're at work...
- When you get home, prep the marinade to taste combining: fresh garlic (minced), soy sauce, brown sugar, crushed red pepper, ground cayenne pepper, black pepper,
- & if you're feeling extra adventurous, add about a tablespoon of chili garlic sauce.
- Once you get the right amount of spicy/sweet, toss it in with your salmon filets in a freezer bag
- or deep dish to marinate for 45 minutes to a couple of hours.
- Fire up your grill to about 350 degrees, set the planks on the grill for a few minutes, flip plank over with an oven mitt or grill tongs, (brush with a little EVO if you'd like),
- add your Coho filets skin side down and let them grill 15-20 minutes
- or longer depending on the thickness and how you like your salmon.
- I like mine medium, but just don't overcook this delicious Coho cut!
- While it's grilling, feel free to add some extra marinade
- and/or more cayenne pepper for that extra double-kick!
- Serve with your favorite side dish of veggies, (grilled zucchini using a separate bowl of the marinade is excellent), and have a nice glass/bottle of Pinot Noir or your favorite white,
- (I just paired it with a delicious Sauvignon Blanc from Rodney Strong). Enjoy and get grillin'!