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Message
cedar plank salmon help
Posted on 3/21/15 at 7:19 am
Posted on 3/21/15 at 7:19 am
sorry for the long post but its a 3 part question- didn't want to post 3 threads.
just got my gas grill hooked up two days ago and super pumped to try it out. i bought some cedar planks and i want to do a cedar plank salmon and ive never cooked with it or salmon believe it or not.
1. anyone got any killer recipes? online it looks like its pretty forgiving and you cant go wrong but just curious. looks like most recipes call for a sweeter finish or glaze
2. what type of salmon do you buy? found a local fish market and going today, ive read where wild caught is the best, preferably from west coast or Alaska
3. anyone ever tried steak or chicken on the planks? i looked online and apparently cedar plank steak is amazing
TIA
just got my gas grill hooked up two days ago and super pumped to try it out. i bought some cedar planks and i want to do a cedar plank salmon and ive never cooked with it or salmon believe it or not.
1. anyone got any killer recipes? online it looks like its pretty forgiving and you cant go wrong but just curious. looks like most recipes call for a sweeter finish or glaze
2. what type of salmon do you buy? found a local fish market and going today, ive read where wild caught is the best, preferably from west coast or Alaska
3. anyone ever tried steak or chicken on the planks? i looked online and apparently cedar plank steak is amazing
TIA
This post was edited on 3/21/15 at 7:20 am
4
Posted on 3/21/15 at 8:06 am to dallastiger55
I can't offer you a recipe, but when I eat at Ruffino' s and someone orders the cedar plank salmon, the smell of the dish when the waiter passes near you is incredible. 
Posted on 3/21/15 at 8:10 am to Skillet
yeah man im pumped, i found a good recipe online that calls for a Dijon maple glaze and looks AMAZING
Posted on 3/21/15 at 9:20 am to dallastiger55
Posted on 3/21/15 at 10:24 am to cheeriopiss
Just soak the plank for at least 1-2 hours before you use it. I use wild caught salmon. I marinate the salmon in a combo of honey, balsamic vinegar and mustard powder. 1/2 cup balsamic; 1/4 cup homey and about 1 tbsp of mustard. Another great recipe for the planks are green beans. Just blanche the beans for about 1 min in boiling water. Plus is a bowl with ice cubes to stop the cooking process. pat dry the beans and add to a bowl with about 1/2 cup of halved cherry tomatoes, 2 tsp fresh oregano and 2 tbsp olive oil. Place on a plank and grill for about 15 mins. When done, place in the bowl and sprinkle feta cheese over the top.
Posted on 3/21/15 at 10:47 am to dallastiger55
quote:
1. anyone got any killer recipes
I don't claim to be a F&D maestro, but I love this one. LINK
quote:
ive read where wild caught is the best, preferably from west coast or Alaska
Yes. Stay away from Farm-raised or Atlantic. Unfortunately for me, living in a small town, the only option I can find is farm-raised with color added.
Posted on 3/21/15 at 11:11 am to Superior Pariah
As others said, soak the plank.
I generally rub with dijon mustard and a little salt. Then cover with brown sugar and throw it on the grill.
Basically Bobby Flay's recipe:
LINK
As long as you don't undercook or overcook it, you can't go wrong.
I generally rub with dijon mustard and a little salt. Then cover with brown sugar and throw it on the grill.
Basically Bobby Flay's recipe:
LINK
As long as you don't undercook or overcook it, you can't go wrong.
This post was edited on 3/21/15 at 11:14 am
Posted on 3/21/15 at 11:37 am to dallastiger55
Soak the planks for a couple of hours. Use wild caught salmon. Season liberally with kosher salt and coarse ground pepper. Cook until it flakes. Simple and delicious.
Posted on 3/21/15 at 12:21 pm to AlmaDawg
Like others have said, soak the plank for a few hours. Then I will put the plank over flames and get it charred a bit and smoking on the down side, flip the plank and put your salmon on the charred part. Gives it a better cedar flavor IMO.
Don't over cook the salmon. Keep your heat on low for cooking....low and slow. After 10 minutes, Use a fork to pry ithe salmon apart at a spot so you can see if it's red or pink inside. Red, keep cooking, pink is done.
I marinade in an OJ, soy, olive oil , 1 tbls of bourbon solution for at least 4 hrs. Sea salt and pepper on the salmon before cooking.
Don't over cook the salmon. Keep your heat on low for cooking....low and slow. After 10 minutes, Use a fork to pry ithe salmon apart at a spot so you can see if it's red or pink inside. Red, keep cooking, pink is done.
I marinade in an OJ, soy, olive oil , 1 tbls of bourbon solution for at least 4 hrs. Sea salt and pepper on the salmon before cooking.
Posted on 3/21/15 at 12:26 pm to Zappas Stache
This is a dumb question, I'm sure, but do you leave the skin on the salmon when it's on the plank?
Posted on 3/21/15 at 12:31 pm to LoneStarTiger
Yea, buy salmon that has the skin on one side. And brush the plank with olive oil before you put it on the grill. Otherwise, you'll have a fun time taking the fish off in one piece.
Posted on 3/21/15 at 1:48 pm to LoneStarTiger
Leave the skin on. I can almost always get the spatula between the skin and fish when I remove it from the grill. I leave the skin behind to serve.
ETA: Although it is more difficult to remove when cedar planking since the skin is not directly on a flame.
ETA: Although it is more difficult to remove when cedar planking since the skin is not directly on a flame.
This post was edited on 3/21/15 at 1:50 pm
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