Cedar-Plank Grilled Salmon Recipes

This weekend we had a couple friends over for dinner and BBQd our last, summer, cabin caught sockeye; one of our favourite ways to prepare salmon is in the BBQ on a cedar plank and it always impresses guests. We even cut our own planks from cedar around our cabin. However, you can buy a kit containing cedar planks from your grocery store or even by a board at hardward store. Just be sure that it is untreated, then, have it cut to size. The planks I use are typically 6 X 14 X 1/3 inches.

Below are a bunch of my favourite cedar plank recipes; this weekend we had maple bourbon with slices of lemon and orange and rosemary sprigs on top, served with roasted beets and crumbled goat cheese, baked herbed baby yukons, grilled asparagus and salad. Was very tasty and a fun evening with our guests!

Prepping a Cedar Plank:
Rinse plank. Fill the sink or a container large enough to fit the plank with water. Submerge for at least 20 minutes and as long as 4 hours.
Heat your BBQ to medium-high or about 425° F. At this temperature, the grilling planks should give off a medium- to-light smoke.
Arrange your salmon on the soaked plank and place it on the center of the grill. Within a few minutes, the plank will begin to smoke. Cooking time varies to your preference, we like our salmon pink in the middle so it really takes less than 5 minutes.
Note: After use, if your plank is not exceedingly charred or cracked you may simply brush clean with warm, soapy water, set up to dry and store for next time.

Maple Bourbon
1/4 cup maple syrup
1/4 cup bourbon or apple juice
2 tablespoons olive oil
2 salmon fillets
4 sprigs rosemary or thyme
Freshly ground black pepper

Mix maple syrup and bourbon or apple juice together in a baking pan large enough to marinate the salmon fillets. Marinate for 20 minutes.

Brush one side of the soaked plank with olive oil and arrange Salmon fillets, skin side down and top with rosemary or thyme and black pepper. Drizzle the remaining maple bourbon mixture over salmon. Cook over a medium to high flame for approximately 10 minutes or until done.

Grainy Honey Mustard
2 tablespoons Grainy Mustard
2 tablespoons Honey (could also do with maple syrup)
1 teaspoon fresh Rosemary, chopped
1 tablespoon Lemon, Zested
Fresh ground pepper

Mix all ingredients together. Arrange Salmon on soaked planks and brush with mustard mixure. Grill.

Simple Dijon Maple
1/4 cup Dijon
1/4 cup Real Maple Syrup (darker the better)
2 tablespoons Unsalted Butter, melted

Mix all ingredients together. Arrange Salmon on soaked planks and brush with mustard mixure. Grill.

Lemon Dill
1/8 cup White Wine
1 Lemon, zest and juice
1/4 cup fresh Dill, chopped
1 teaspoon Kosher or Sea Salt
3/4 teaspoon fresh ground Black Pepper

Mix all ingredients together and pour over salmon in a marinating pan. Cover with plastic wrap and refrigerate for at least 30 minutes. Arrange salmon on soaked plank and grill.

Lemon, Pepper and Red Onion
1/2 cup Olive Oil
1 large Red Onion, sliced
1 large Lemon, sliced
1/4 cup fresh Parsley, chopped
1/2 tablespoon Black Peppercorns, crushed

Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices, parsley and black peppercorns and Grill

Spice Sauce
1/4 cup Pineapple Juice
1/3 cup Tamari
2 tablespoons White Vinegar
2 tablespoons Lemon Juice
1 tablespoon Olive Oil
3/4 cup Honey
1/4 cup packed Brown Sugar
1 teaspoon ground Black Pepper
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1/4 teaspoon Garlic Powder
1 pinch Sea Salt and Pepper to taste

Bring pineapple juice, tamari, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in brown sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.

Place soaked planks on the grill and wait for smoke.

Season the salmon with sea salt and pepper and place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 8-10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.

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