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Cedar-planked Grilled Salmon

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Cedar-planked Salmon with roasted broccoli
Nice clear evening – time for some quick grilling, after some advanced planning…

Cedar-planked grilled salmon is one of our favorite fish-on-the-grill dishes.  Advanced planning is simple: (1) pick up a fresh salmon fillet at your local grocery or favorite fish seller, and (2) soak a couple of cedar planks for 30 minutes or more.

The cedar planks perform multiple functions. They hold the cut fillets, so that placement on the grill is placement of the plank, not placement of the fish. They provide some moisture to keep the fish from drying out.  Of course, they also provide some slight cedar flavor (you don’t want to char the planks, as you’re really not trying to use them as a smoking wood).

As a side dish, we like Garlic-Parmesan Broccoli – broccoli with garlic powder and parmesan cheese.  Quick boiling, draining, seasoning, and a final step of broiling the broccoli, garlic, and parmesan.

For a side bread dish, french bread, boulettes, rolls, or thin, buttered and broiled slices of one of those.  Yum!

Cedar-planked Grilled Salmon

Prep

Cook

Inactive

Total

Yield 2-4 servings

Advance planning is easy: (1) pick up a fresh salmon fillet at your local grocery or favorite fish seller, and (2) soak a couple of cedar planks for 30 minutes or more.

Ingredients

  1. Fresh salmon fillet, one
  2. Himalayan pink salt, lightly, to taste, approximately 1/16th teaspoon
  3. Creole mustard, about 3 tablespoons
  4. Dark brown sugar, crumbled, about 1/2 cup.

Instructions

Soak cedar planks in water for 30 minutes to 2 hours.Cut salmon fillet into 2.5 to 3-inch width pieces. Blot dry with paper towel.Salt salmon sections lightly with Himalayan pink salt.  Place on soaked cedar planks.

Coat exposed parts of the salmon servings with creole mustard.  Apply crumbled dark brown sugar to the salmon.

Preheat grill to 400-500°F and set for indirect cooking. Gas: turn off center burner(s) and only keep burners running on both ends; cook in the middle. Charcoal: pile hot coals at one end of grill and cook at the other end. Big Green Egg™ or other Kamado-style grill: use Platesetter or other insert for indirect cooking).

Put the cedar-planked salmon on the grill as indicated above for indirect cooking, and close the lid.

Salmon should be ready in 8 to 10 minutes. Grilled salmon is normally served medium-rare in the center (warm center). Outside should be firm but not dried.

Courses Entreé

Cuisine American


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