Cedar Plank Salmon
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 -2 salmon fillet
- 1 cedar plank, 10 x8 large enough for the salmon to cook on with out hanging over the sides. 3/4-inch to 1-inch thi
-
Marinade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce
- 3 tablespoons Chardonnay wine (or other white wine)
- 1⁄2 teaspoon ground ginger
- 2 tablespoons brown sugar (Splenda Brown Sugar can also be used for low carb.)
- 1 minced garlic clove
- 1⁄2 teaspoon lemon juice or 1 teaspoon juice of fresh lemon, juice of
- pepper
- 4 tablespoons butter, cut into small cubes
directions
- Clean and de-bone salmon. Pull pin bones with a pair of pliers.
- Soak Cedar plank in water for at least 1 hour weighting it down to fully submerge.
- Mix together all the marinade ingredients (except the butter) and pour into a sealing bag with the salmon. Allow to marinate in the refrigerator at least 1 hour.
- Pre-heat grill on high (350-400 F) Place soaked cedar plank on the grill close the lid and wait 3-5 minutes or until the plank starts to smoke.
- Place salmon on the plank, skin side down. (If skin is removed, rub olive oil on plank and lay fish directly on the plank.)
- Put the pads of butter all over the salmon.
- Reduce the heat of the grill. Try to keep the plank smoking without actually catching fire. When flames appear, spray them with a water bottle.
- Close the lid and check periodically to make sure the plank does not ignite.
- Cook the salmon for 8-10 minutes per inch thickness of the fillet.
- *This timing is a guideline and may need to cook longer depending on amount of fish being cooked and personal preference.
- When salmon is done move to a serving platter and enjoy.
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RECIPE SUBMITTED BY
I live in Northcentral Washington State. I'm a Middle School Principal who loves to cook. In addition to cooking I enjoy spending time with my family, golf, fishing, woodworking.
I got started cooking when I was in college because I quickly tired of raman and hotdogs. Mom gave me copies of some of my favorite recipes and she gave me a Betty Crocker cookbook. Since that time, I've spent alot of time tinkering with recipes and developing some of my own. The main cookbook I use today, besides recipezaar, would be the Better Homes and Gardens cookbook.
I love the summer season. It's the time of the year when I get one month off with few work responsibilities...so I cook golf, fish and spend time with my family and friends.
family likes the best would be my chicken dijon and chicken ala crema.