Easy Cedar Plank Salmon

C

C-Hawk

New member
Here's a good and quick recipe for salmon.

1 fillet of salmon
1 cedar plank
cajon seasoning

Topping mix-
1/2 bell pepper - chopped
1/2 onion - chopped
1/4 cup olive oil
3 Tbl spoon BBQ sauce
2 Tbl spoon lemon juice
2 Tbl spoon dill seed


Soak cedar plank for two +/- hours
Spread cajon seasoning on salmon fillet- let set

Cook down the bell pepper and onion
Add olive oil, BBQ sauce, lemon juice & dill
Bring to simmer, stir and remove from heat

Place salmon on cedar plank and place on hot grill (charcoal or gas)
cook for 15 - 20 minutes.
Spread topping mix on salmon and continue cooking for 10 +/- minutes

As I have noted before-- my measurements are guesses.
After eating dinner tonight, I think a little brown sugar (1 Tbl spoon) would go rather nicely in the topping mix.
 
OK, my mouth is watering just reading this! Now, if I could only go out by myself and catch some salmon! So far my only salmon have been caught while on Helen O (Larry) and SeaDNA (Roger), but I did once catch a ling cod on Daydream all by myself. But I need to catch a salmon or three, that's for sure!
 
I found these "cedar sheets' at a great Japanese cooking supply called Korin in NYC .
Good for individual servings of fish ,shellfish,etc on board or at home with a Hibachi, Cobb Grill or other grilling device . Very space efficient flavor enhancer on the boat ...... http://korin.com/product.php?pid=307&ca ... bcat=&df=&

I am looking forward to trying these with fresh caught Fish and Scallops , Shirimp and whatever else I can think of making taste like Cedar on the grill [asparagus?]. Heck Ill even try Salmon!

Its a grillin time of year and a real good time for a grillin thread.........thanks !
Marc
 
one of my favorites, very simple. A few variations

1) Soak the plank in red wine for about 2 hours (I use saved leftovers)
2) Load up the fish with spices and garlic (covered)
3) 1/2" covering of brown sugar, let sit for 4 hours, essentially brines the fish
4) cook on med-hi about 15-20 min, use more wine to keep flames on cedar under control (fresh wine I'm drinking)

make a couple, never enough, never leftovers
 
As long as the wood isn't treated, cedar fencing or cedar shingles work just fine and are often far cheaper than the cedar sold especially for cooking. While I love cedar planked fish, my favorite way to cook salmon is a way learned only a couple of years ago. E.g. - take a good fillet (preferably coho) and coat the meat side heavily with Tom Douglas salmon rub. This is a combination of smoked paprika, brown sugar and thyme (see http://www.tomdouglas.com/products/spice-rub.html). Heat the grill up to the hottest temp and place the fillet meat side DOWN, directly on the grill. Don't touch it until it lifts easily off the grill. If you screw with it too early, the fish will stick to the grill so be patient and test it occasionally by gently lifting with a spatula. Once it lifts easily, take it off and serve. As long as it isn't a really huge fillet, it will get cooked all the way through from the one side. The sugar/spice combo creates a nice crust and leaves beautiful grill marks on the fish. The crust and the skin up lock the moisture in the fish and it comes out great.
 
Here's another good one that I made tonight;

Tarragon Salmon

1 1-1/2-pound salmon fillet
1/4 cup mayonnaise
2 green onions, sliced
1 tablespoon lemon juice
1 teaspoon dill
2 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 tablespoon butter, softened
1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1 lemon, thinly sliced

For sauce, in a small bowl combine mayonnaise, green
onions, lemon juice, 1 teaspoon dill and 2 teaspoons fresh tarragon. Cover and chill.

Place salmon, skin side down, on cedar plank.
Stir together softened butter and 1 teaspoon fresh tarragon.
Spread butter mixture over salmon. Lay lemon slices on salmon
Place on medium hot grill for 20 – 25 minutes or until salmon flakes on the fork.
Serve with sauce.

Enjoy,

Roger
 
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