Really, really good!! Definitely will make it again. I also grilled two half lemons until lightly charred and squeezed them over both beans and salmon. I made this last night on our grill and without the plank but it was really delicious! I served it with green beans cooked in a white wine butter shallot sauce. It is awesome I have already printed this recipe to include in my home cookbook. As luck would have it this one caught my eye. Saw the Salmon on Planks at ,my local store and looked for a recipe. was looking for something new to make for dinner as I sometimes do. You can also eat the lemons or discard them if you wish. The lemons add flavor, look beautiful and the grill cooks them such that they are not so tart. This recipe is wonderful.The only thing I change is that after grating two lemons to get the zest, I thinly slice the lemons and put the slices on top of the mixture that was spread on the salmon before grilling. The cedar plank imparts a delicious flavor to salmon! When I got home, I searched for recipes and tried this first. It’s great in the oven (with or without) the cedar plank, too.Īfter vacationing in Alaska and enjoying fresh salmon that was always grilled on a cedar plank, I was hooked. I also microplane a clove of garlic in as well. Follow the method describe above and roast in a 350☏ oven for 12-16 minutes or until flesh is opaque and separates easily with a fork.Ĭlick the button below to view our recipe card with these instructions.This is so delicious with very little effort! I like it best with pure maple syrup vs the honey. Carefully remove from grill or campfire and serve immediately.Īdditional cook’s notes: This method is flexible can even be done in an oven at home. Your salmon is done when the flesh is opaque and separates easily with a fork. If you are cooking over an open camp fire, patience is required, watch the flames, and enjoy the beautiful day. If you close your grill cover keep a close eye on your salmon. Spread this spice rub on the top side of your planked salmon.Ĭarefully place your planked salmon directly on the grill or campfire grate while avoiding cooking over open and direct flames. In a small bowl or ramekin, mix salt, pepper, brown sugar, and chili powder. Arrange the salmon on your planks, if you’re working with steaks or portions give them just a bit of space between each piece to allow the heat to circulate between them. Rosemary is a powerful and distinct herb and we love it in this preparation. Use as much or as little rosemary as you like. Lay several sprigs of rosemary on the planks. This soaking prevents the planks from completely burning up and threatening your dinner plans.īrush both flesh sides of the steaks or both the skin and flesh side of the fillet with olive oil, whichever cut you are working with. Soak for several hours even up to overnight. Weigh them down with a can of tomatoes or anything with weight that will keep the planks submerged in the water. We do this by filling a 9x13 baking dish with water and placing the planks in it. Soak the plank for several hours prior to grilling. In addition to the ingredients, for this recipe you need a wood grilling plank or planks that fit the amount of salmon steaks or whatever size fillet you are working with, a small bowl or ramekin, a clean grill and your favorite grill tools. Preheat your grill to 350☏ or build a nice campfire and let it build a base of coals. Instructions(read directions thoroughly before cooking) 4 Copper River salmon steaks, cut to desired portion size (can substitute fillets or portions).You can buy our cedar planks here, and you can also visit our friends at Wildwood Grilling for a great selection. There are many planks available, and we encourage you to try many to see what becomes your family and friend’s best choice. Although cedar is an uncommon tree here in South Central Alaska, we interchangeably use both cedar and alder planks because we like these flavors. We value this historical tradition and have adopted it with another inspired salmon dish, Cedar Planked Copper River Sockeye. After securing the salmon to a piece of wood, they would position the planked fish close enough to an open fire to cook it without it burning up in the direct flames. It is said that cooking salmon on wood planks such as cedar and alder originated with Native American tribes in the Pacific Northwest.
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