Cedar Plank Grilled Salmon With Cilantro Pesto Recipes

Steps:

• Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
• Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
• Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
• While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

Steps:

• Depending on the size of your salmon, put 1 or 2 cedar grilling planks (about 15 inches each) in a large dish or roasting pan (it?s OK if they overlap). Pour in the wine, then add enough water to cover (if not using wine, just use all water). Weight the plank down with a heavy pot so it is submerged. Let soak at least 2 hours, flipping it over halfway.
• About 30 minutes before cooking, preheat a grill to medium (if your grill has a thermometer, it should register about 375 degrees F). Combine the brown sugar, lemon zest, rosemary, 4 teaspoons salt and 2 teaspoons pepper in a small bowl. Remove any pin bones or belly fat from the salmon. Rub the salt mixture all over the flesh side of the fish. Transfer to a baking sheet, loosely cover and refrigerate 30 minutes.
• Drain the cedar plank and arrange on the grill. Place the salmon skin-side down on the plank (if your salmon is large, you?ll need to put 2 planks side by side); cover and grill until just cooked through, 12 to 18 minutes, depending on the thickness. Transfer the plank to a board and top the salmon with parsley.

Steps:

• Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
• Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

Steps:

• Soak the cedar planks in water for 20 to 30 minutes.
• Coat the salmon with olive oil and chopped herbs. Season with salt and pepper, to taste. Put the salmon in the smoker, set to cold smoking setting and smoke with the wood chips until ready to grill, 20 to 30 minutes.
• Pesto: Blitz the basil, pine nuts, garlic, lemon, and salt and pepper, to taste, in a food processor. Gradually add the extra-virgin olive oil and pulse until mixture is smooth.
• Put the pesto into a small serving bowl and set aside.
• Preheat the grill to medium.
• Drain the cedar planks and season the top of each plank with vegetable oil, salt and pepper, to taste, and dill sprigs. Put 3 pieces of salmon on each cedar plank and grill over medium heat for 12 to 15 minutes. Lemon juice the salmon once cooked. Transfer the salmon to a serving platter, top with pesto and serve.

Steps:

• Preheat oven to 400 degrees F.
• In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
• Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
• Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.

Steps:

• Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
• When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
• Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.