Ever make cedar plank salmon ???!


Question: I have the cedar plank and a 2 pound slab of fresh salmon with the skin on one side ??? Never used the cedar planks . . . looking for a good easy recipe for a first timer.


Answers: I have the cedar plank and a 2 pound slab of fresh salmon with the skin on one side ??? Never used the cedar planks . . . looking for a good easy recipe for a first timer.

Yes...I think it's awesome...I have only had to soak a plank for 1/2 -1 hour.We made our own,or you can buy a plank at a building supply store.Just don't buy treated lumber.
You can also use hickory,applewood,cherry if you know someone who might share with you.
Be sure to oil the plank good before adding your fish.
I even just use garlic,lemon and dillweed with oil on the fish.
Enjoy your experience!!!


Cedar Plank Salmon
from Artist Point, Disney's Wilderness Lodge

1 Red Cedar Plank
16 oz. Wild King Salmon Filet
2 oz. Walnut Oil
2 oz. Maple Syrup mixed with 2 oz. Whiskey
6 sprigs Herbs (Rosemary, Thyme)

Heat cedar board for 15 minutes at 400 degrees. Brush board with
walnut oil. Place salmon on board, place herb on top. Drizzle with
maple syrup mixture. Cook in oven at 400 degrees for 20-25 minutes.


cedar grilling planks can be ordered from Chinook
Planks in Seattle, Washington. They are around $15.00 for 4 planks.
They also have planks that can be used in your oven. The phone
number is 1(800) 765-4408. Their URL is www.chinookplanks.com.
(Incidentally, Chinook Salmon is some of the best you can buy. If
you are ever in Seattle, you can get a whole Chinook Salmon packed
on dry ice to bring home with you. Yum! ) Our salmon was delicious:-
)!! The recipe is the one that comes with the cedar grilling planks.
I do think you could use the recipe even if you don't have the cedar
planks. You would just end up with a slightly different flavor. You
could also use mesquite, hickory or some other soaked wood chips
when you grill your salmon but I think the cedar planks give a more
delicate flavor than mesquite or hickory chips. Even though there is
brown sugar in the recipe, it was not overly sweet. Overall, the
flavor was very delicate and did not overwhelm the taste of the
salmon, just enhanced it, I think.

Cedar Planked Salmon

2 Tbl. canola oil
1 Tbl. soy sauce
3 Tbl, choice of chardonay, bourbon, or whiskey (We used bourbon -
DH's choice)
1/2 tsp. ground ginger
1 Tbl. brown sugar
Freshly ground pepper to taste
2 lb. salmon fillet (We used 2, 6 oz. center-cut salmon fillets with
the skin on.)
1/2 tsp. freshly squeezed lemon juice

Combine all liquid ingredients in a bowl; reserve the lemon juice.
Blend and set the marinade aside.
Remove any pinbones from salmon. (Most often, your fish monger will
do this for you.) Leave whole or cut individual servings. Place into
a shallow dish, add marinade and turn to coat. Cover and let sit for
20 minutes.
Preheat plank, which you have previously soaked in water for at
least 20 minutes and as long as 4 hours. Carefully lift lid on grill
and place salmon, skin down, on plank. Return the lid and let hot-
smoke for 8 to 10 minutes or until done.
Glaze: Transfer marinade to a small sauce pan. Gently simmer on
stovetop until reduced by half. Remove from heat and add lemon
juice. Brush or drizzle on salmon before serving.

go to www.foodnetwork.com and type in cedar plank salmon.

Soak your cedar plank for 4 - 6 hours in room temperature water.

After soaking, place on lighted grill, place salmon on top and sprinkle liberally with freshly cracked pepper. Place slices of lemon on top. Close grill lid and cook for about 15 - 20 minutes minutes until done.

Go to www. justsmokedsalmon.com and click on
Plank salmon for a good soundin' recipe. Good Luck.





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