Cedar Plank Salmon Recipes

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CEDAR PLANK SALMON

Cedar plank salmon can be baked in the oven or barbequed on the grill with this easy recipe.

Provided by NICOLETTE505

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 2h40m

Yield 4

Number Of Ingredients 10



Cedar Plank Salmon image

Steps:

  • Soak the cedar plank in water for at least 2 hours and up to 12.
  • Preheat the oven to 325 degrees F (165 degrees C), or see Footnote for grilling instructions.
  • Place the salmon on the plank, skin-side down. In a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
  • Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 14.2 g, Cholesterol 99.1 mg, Fat 26.3 g, Fiber 1.7 g, Protein 34.5 g, SaturatedFat 4.8 g, Sodium 329.6 mg, Sugar 10 g

1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 lemon, cut into wedges

CEDAR-PLANK SALMON

Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Provided by Bill Jones

Categories     Father's Day     Backyard BBQ     Dinner     Salmon     Summer     Grill     Grill/Barbecue     Healthy     Gourmet     Canada     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 6



Cedar-Plank Salmon image

Steps:

  • Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
  • Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)

CEDAR PLANK-SMOKED SALMON

Provided by Food Network Kitchen

Categories     appetizer

Time 3h30m

Yield 6 servings (as an appetizer)

Number Of Ingredients 6



Cedar Plank-Smoked Salmon image

Steps:

  • Brine the fish: Combine the brown sugar, salt, 1 teaspoon pepper and 4 cups water in a large bowl. Stir until the sugar and salt dissolve. Add the salmon and weigh down with a can or skillet to keep it submerged. Cover and refrigerate at least 2 hours or overnight.
  • Soak the wood chips and cedar plank in water 1 hour, then prepare your grill for smoking.
  • About 30 minutes before smoking, remove the salmon from the refrigerator; drain and pat dry. Place the salmon, skin-side down, on the cedar plank and season with salt and pepper. Top with the lemon slices and thyme sprigs. Let stand at room temperature to dry out, 30 minutes.
  • Once the grill reaches 250 degrees F, place the plank with the salmon on the cooler side of the grill. Close the grill and let smoke until golden and just cooked through, about 20 minutes. If using a gas grill, turn off the flame and let the fish sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

3/4 cup packed light brown sugar
1/2 cup kosher salt
Freshly ground pepper
1 pound skin-on center-cut wild salmon fillet
2 slices lemon
3 to 4 sprigs thyme

JOHNNY GARLIC'S CEDAR PLANK SALMON

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11



Johnny Garlic's Cedar Plank Salmon image

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.

2 tablespoons oil
2 jalapenos, cut into rings
1 tablespoon garlic, minced
1/2 cup white wine
3 tablespoons whole-grain mustard
1 cup apricot preserves
Four 6-ounce salmon fillets, skinned and boned
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Four 3-inch fresh rosemary sprigs
1 lemon, zested

CEDAR PLANKED SALMON

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Provided by Wendy Freeman-More

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 6

Number Of Ingredients 9



Cedar Planked Salmon image

Steps:

  • Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  • In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
  • Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
  • Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

CEDAR PLANK-GRILLED SALMON

Salmon did planking before it was a thing! Cedar keeps the fish from getting burned or blackened and infuses it with delectably earthy flavor. Brush with my Awesome Sauce recipe before serving.

Provided by Greubel Rosie

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 6

Number Of Ingredients 7



Cedar Plank-Grilled Salmon image

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.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 5.3 g, Cholesterol 114.1 mg, Fat 14.7 g, Fiber 0.5 g, Protein 36.1 g, SaturatedFat 2.6 g, Sodium 141.8 mg, Sugar 4.5 g

2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
6 (6 ounce) skin-on salmon fillets
2 cedar planks, 7x12 inch, soaked in water for 1 hour

CEDAR PLANK-SMOKED SALMON

Salmon is a delicate fish that does well when lightly smoked and gently seasoned. Cooking it on a plank over a live fire gives it a great smoky flavor while letting it hold its shape.

Provided by Bush Cook

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8



Cedar Plank-Smoked Salmon image

Steps:

  • Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
  • Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
  • Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
  • Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
  • Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 3.8 g, Cholesterol 109.7 mg, Fat 26.9 g, Fiber 1.4 g, Protein 21.5 g, SaturatedFat 15.5 g, Sodium 637.2 mg

½ cup unsalted butter
3 cloves garlic, peeled
3 sprigs fresh dill
1 teaspoon salt, or to taste
1 pound salmon filet
1 plank food-safe wood, such as untreated cedar or alder wood
1 lemon, thinly sliced
2 sprigs fresh dill, or more to taste

MISO-GLAZED CEDAR PLANK SALMON

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.

Provided by Eddie Jackson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7



Miso-Glazed Cedar Plank Salmon image

Steps:

  • Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.
  • Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through.
  • Prepare a grill for medium heat.
  • Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. 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.

1/4 cup mirin
1/4 cup sake
3 tablespoons white miso
1 tablespoons sugar
2 teaspoons soy sauce
1/2-inch piece fresh ginger, grated (about 1 1/2 teaspoons)
Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds)

GRILLED CEDAR PLANK SALMON

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11



Grilled Cedar Plank Salmon image

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.

1/2 cup rice wine vinegar
2 tablespoons pure maple syrup
2 tablespoons low-sodium soy sauce
2 tablespoons grated ginger (from a 2-inch knob)
3 cloves garlic, grated
1/2 cup olive oil
Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 10-ounce bag coleslaw mix
1/2 cup sliced almonds
1/2 cup sesame sticks or wonton chips

CEDAR PLANK SALMON

Cooking salmon over indirect heat on the grill brings smoky flavor to Bobby Flay's recipe for Cedar Plank Salmon from BBQ with Bobby Flay on Food Network.

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 5



Cedar Plank Salmon image

Steps:

  • Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
  • Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
  • Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar

CEDAR PLANK SALMON

Provided by Food Network

Categories     main-dish

Time 55m

Yield 1 serving

Number Of Ingredients 4



Cedar Plank Salmon image

Steps:

  • Preheat the grill or barbecue to high heat. Meanwhile, soak the cedar plank in cool water for about 30 minutes.
  • Season the salmon with salt and pepper, and then spread a little brown sugar evenly over the top.
  • When the grill is hot, place the salmon, skin-side down, on the wet cedar plank and place it on the grill. Close the lid and grill for 15 minutes or until cooked to desired degree of doneness. Remove and serve directly from the burnt cedar board.

6-ounce salmon fillet, preferably with skin on
Coarse salt
Pepper
Brown sugar

CANADIAN CEDAR PLANKED SALMON

Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon.

Provided by SWIZZLESTICKS

Categories     Seafood     Fish     Salmon

Time 12h40m

Yield 6

Number Of Ingredients 6



Canadian Cedar Planked Salmon image

Steps:

  • Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
  • Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
  • Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
  • Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 4.6 g, Cholesterol 66.1 mg, Fat 30.9 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 67.9 mg, Sugar 1.1 g

24x8x1 inch untreated cedar plank
6 (4 ounce) fillets salmon
½ cup extra virgin olive oil
1 large red onion, chopped
1 lemon, sliced
½ tablespoon black peppercorns, crushed

PEPPER-HONEY CEDAR PLANK SALMON

I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....

Provided by JMCCURTAIN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14



Pepper-Honey Cedar Plank Salmon image

Steps:

  • Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
  • Bring the pineapple juice, soy sauce, 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 the 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.
  • Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
  • Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 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.

Nutrition Facts : Calories 483.7 calories, Carbohydrate 47.3 g, Cholesterol 114.2 mg, Fat 16.7 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 2.8 g, Sodium 893.2 mg, Sugar 45.2 g

2 untreated cedar planks
¼ cup pineapple juice
⅓ cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
¾ cup honey
¼ cup packed brown sugar
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste

CEDAR PLANK SALMON

This recipe's roots are with Pacific coast indian tribes who would cook and smoke their fish and seafood tied to wooden boards and placed near an open fire. This version is done on your barbecue and produces results that will have you running to the lumberyard and fish market regularly

Provided by rockyp

Categories     Canadian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Cedar plank salmon image

Steps:

  • Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe.
  • Make sure you keep the wood submerged by weighing it down with cans.
  • Start your barbecue and heat it to high.
  • Rub the salmon filets all over with the oil, sprinkle each one with some of the shallots, top with a few sprigs of fresh dill and a squirt of lemon juice.
  • Finish with the crushed peppercorns.
  • Put the plank on the BBQ and sprinkle with a little coarse salt.
  • Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
  • Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
  • Place the filets on top of the plank.
  • If your BBQ has two burners, turn off the one beneath the wood.
  • If not, turn the heat to the lowest setting.
  • Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
  • Don't overcook.
  • Squeeze some lemon juice over the top, serve and enjoy.
  • The plank can only be used once.
  • Make sure it has stopped smoking and is well extinguished before disposing of it.

4 (6 ounce) fresh atlantic salmon fillets, about 1 inch thick,skin removed
4 tablespoons roast garlic infused olive oil
4 tablespoons finely chopped shallots or 4 tablespoons red onions
fresh dill
1 lemon, cut in half
coarsely crushed black peppercorns
coarsely crushed pink peppercorns
coarse salt

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