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Salmon Grilled on Cedar Plank
1 untreated cedar plank 6x14"
2 salmon fillets - 1 1/2 lb
S&P as needed
6 T Dijon mustard
6 T brown sugar
Soak cedar plank in salt water 5 hours, drain. Remove skin/bones from salmon. Rinse salmon under cold water, pat dry w/paper towels. Generously season w/S&P on both sides. Lay salmon on plank, carefully spread mustard over top/sides, sprinkle brown suger over mustard. Indirect grilling, heat to med-high. Place plank in center of hot grate, away from heat. Cover grill, cook til cooked through, 20-30 min. Internal temp should read 135. Transfer salmon to platter.
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Cedar Plank Fish with Citrus Horseradish Crust and Butter Sauce
1 cedar plank
1/2 c grated fresh horseradish
1 t minced lemon rind
1 t minced orange rind
2 T fresh lemon juice
2 T fresh orange juice
1 T chopped fresh cilantro
1/2 t salt
2 t sugar
1 t olive oil
2 10 oz trout fillets
2 t Creole seasoning
Butter Sauce
slices of citrus fruit
Soak plank in salt water to cover 5 hour; drain.
Stir together horseradish and next 7 ingredients in a small bowl. Rub plank with olive oil. Place fillets on plank; sprinkle with Creole seasoning. Top each fillet with horseradish mix. Bake 400° 14 min. til fish flakes with fork. Serve with Butter Sauce.
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Cedar Planked Grilled Arctic Char, Salmon or Trout
Dry rub seasoning = ¼ cup
2 t freshly grated pepper
1 t dried, grated lemon peel
1 t granulated garlic
1 t dried tarragon
1 t dried basil
1 T paprika
1 T Sea salt crystals
2 t light brown sugar
Process dry rub ingredients til well blended. Transfer to cup, wrap tightly, store at room temperature til ready to use.
1 cedar BBQ grilling plank
2 6 oz fillet - Arctic Char/Trout/Salmon fillet 2" thick, skin removed
1 lemon, cut into 4 wedges
Soak plank for at least 5 hr.
Place fish on wax paper. Sprinkle both sides evenly w/rub (1 ½ t per serving). Press seasoning into flesh. Refrigerate fish pieces, uncovered, for up to 12 hr. Place fish on plank. Squeeze a lemon wedge over salmon. Place plank on grill. If using gas grill, preheat on high then turn down to med before placing planks on grill. If using a charcoal grill, wait until coals are gray. Cover with lid.
Flames - spray lightly, cover again. 8-10 min. to cook. Remove at internal temp 120-125F. Garnish with lemon wedges, serve.
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Cedar Plank Fish
1 untreated cedar plank 8-10"long
olive oil
pastry brush
fish
sliced tomatoes
pesto
balsamic syrup
Creole seasoning
Soak planks in salt water for 5 hr. Preheat grill. Brush plank with olive oil. Season fish on both sides with creole seasoning. Lay fish in center of plank. Cut tom into thin slices. Lay toms over fish. Set plank in center of grill, cover immediately. Cook 15 min. til fish is flaky. Serve on plate, drizzle with pesto and balsamic syrup.
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Cedar grilled sea bass - serves 4
1 cedar plank - fish sized
1 sea bass - scaled and cleaned
kosher salt
olive oil
4 large basil leaves
thinly sliced tomato
thinly sliced red onion
thinly sliced lemon
kitchen twine
squirt bottle filled with water
Soak planks in salt water 5 hr. Heat grill to HIGH. Rinse fish, pat dry. Sprinkle inside with olive oil, kosher salt. Line inside of the fish with basil leaves, then layer the sliced tomato, onion, lemon. Salt outside of fish, tie it up with twine - roast style. Lay it on plank. Lay plank/fish on grill and lower cover. You are going to want to check every couple of minutes JUST in case the plank isn't completely soaked - coals and smoke are GOOD, a flaming plank is BAD. That's where the squirt bottle comes in. You might squirt bottom part of plank a couple times in either case to make it smoke up a bit. The smoke adds a TON of great flavor. When plank is blackened and fish is toasty brown on the "up" side, you're done! Cut twine and serve.
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Cedar Plank Fish with Citrus Horseradish Crust Recipe - Serves 2
Sauce
1/4 c white wine
1 lemon, juiced
8 peppercorns
1 bay leaf
1/2 t chopped fresh thyme
1/4 c heavy cream
1 cup butter, cold and cubed
Salt/pepper
Crust
2 lemons, Juice and coarsley grated zest
2 oranges, Juice and coarsley grated zest
2 tablespoons grated horseradish
1/4 cup chopped fresh cilantro
Kosher salt
Sugar
Fish
2 8 oz fillets trout, skin removed
Herb-and-spice blend
Olive oil
Preheat oven to 400
Sauce
combine wine, lemon juice, peppercorns, bay leaf, thyme in saucepan, boil for 2-3 min. til reduced by half. Whisk in butter, 1 cube at a time. Season with salt/pepper. Strain sauce through a fine mesh stainer. Keep warm.
Crust
bring pot of salted water to boil. Blanch lemon/orange zest 1 min. Remove zests and shock in ice bath. Remove/dry. In bowl, combine horseradish, zests, lemon juice, orange juice, cilantro. Season with Kosher salt and sugar to taste.
Fish
season fillets with herb-spice blend to taste. Rub tops of 2 untreated cedar planks with olive oil. Place 1 fillet on each plank. Divide crust in half and cover top of each fillet. Place planks on baking sheet. Bake 12-15 min. or til crust is golden and fish is flaky. Serve with butter sauce. Serves 2
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Lime Marinated Cedar Plank Salmon
1 1-1/2 lb salmon filet, cut from thickest part of fish
2 garlic cloves, minced
2 limes
1 T extra-virgin olive oil
1 T honey
1 T soy sauce
1" piece ginger root, peeled/minced
1-2 T chopped fresh mint to taste
S&P to taste
Soak plank in salt water for 5 hr.
Grate zest from lime, place in mixing bowl. Squeeze juice of both limes and add to bowl. Whisk all remaining ingredients into bowl til combined. Adjust seasoning with salt/pepper to taste.
When ready to serve, preheat grill to med-high. Lightly oil grate.
Rinse/dry filet. Remove cedar plank from water, dry with paper towels and place on grill for a few min. til starts to crackle. Place filet, skin side down on plank and generously brush with lime sauce. Cover grill, cook 20 min. til cooked through but still moist. It should be slightly flaky. Remove plank from grill and lightly brush salmon with some of the remaining lime sauce. Serve immediately. Serves 4
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Grilling
Place planked fish on hot spot of barby and drop lid. Give 5 min. and check it. You should see smoke curling out now. Give a shot with spray bottle if you've got flames. Drop lid again til done.
Baking
Preheat to 400. Put plank on lowest rack to heating element. After 5 min. turn down to 325, crack door ajar to speed up. In 15 min. look, fillet should be bubbling. Give fish a few more min.
1 untreated cedar plank 6x14"
2 salmon fillets - 1 1/2 lb
S&P as needed
6 T Dijon mustard
6 T brown sugar
Soak cedar plank in salt water 5 hours, drain. Remove skin/bones from salmon. Rinse salmon under cold water, pat dry w/paper towels. Generously season w/S&P on both sides. Lay salmon on plank, carefully spread mustard over top/sides, sprinkle brown suger over mustard. Indirect grilling, heat to med-high. Place plank in center of hot grate, away from heat. Cover grill, cook til cooked through, 20-30 min. Internal temp should read 135. Transfer salmon to platter.
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Cedar Plank Fish with Citrus Horseradish Crust and Butter Sauce
1 cedar plank
1/2 c grated fresh horseradish
1 t minced lemon rind
1 t minced orange rind
2 T fresh lemon juice
2 T fresh orange juice
1 T chopped fresh cilantro
1/2 t salt
2 t sugar
1 t olive oil
2 10 oz trout fillets
2 t Creole seasoning
Butter Sauce
slices of citrus fruit
Soak plank in salt water to cover 5 hour; drain.
Stir together horseradish and next 7 ingredients in a small bowl. Rub plank with olive oil. Place fillets on plank; sprinkle with Creole seasoning. Top each fillet with horseradish mix. Bake 400° 14 min. til fish flakes with fork. Serve with Butter Sauce.
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Cedar Planked Grilled Arctic Char, Salmon or Trout
Dry rub seasoning = ¼ cup
2 t freshly grated pepper
1 t dried, grated lemon peel
1 t granulated garlic
1 t dried tarragon
1 t dried basil
1 T paprika
1 T Sea salt crystals
2 t light brown sugar
Process dry rub ingredients til well blended. Transfer to cup, wrap tightly, store at room temperature til ready to use.
1 cedar BBQ grilling plank
2 6 oz fillet - Arctic Char/Trout/Salmon fillet 2" thick, skin removed
1 lemon, cut into 4 wedges
Soak plank for at least 5 hr.
Place fish on wax paper. Sprinkle both sides evenly w/rub (1 ½ t per serving). Press seasoning into flesh. Refrigerate fish pieces, uncovered, for up to 12 hr. Place fish on plank. Squeeze a lemon wedge over salmon. Place plank on grill. If using gas grill, preheat on high then turn down to med before placing planks on grill. If using a charcoal grill, wait until coals are gray. Cover with lid.
Flames - spray lightly, cover again. 8-10 min. to cook. Remove at internal temp 120-125F. Garnish with lemon wedges, serve.
~
Cedar Plank Fish
1 untreated cedar plank 8-10"long
olive oil
pastry brush
fish
sliced tomatoes
pesto
balsamic syrup
Creole seasoning
Soak planks in salt water for 5 hr. Preheat grill. Brush plank with olive oil. Season fish on both sides with creole seasoning. Lay fish in center of plank. Cut tom into thin slices. Lay toms over fish. Set plank in center of grill, cover immediately. Cook 15 min. til fish is flaky. Serve on plate, drizzle with pesto and balsamic syrup.
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Cedar grilled sea bass - serves 4
1 cedar plank - fish sized
1 sea bass - scaled and cleaned
kosher salt
olive oil
4 large basil leaves
thinly sliced tomato
thinly sliced red onion
thinly sliced lemon
kitchen twine
squirt bottle filled with water
Soak planks in salt water 5 hr. Heat grill to HIGH. Rinse fish, pat dry. Sprinkle inside with olive oil, kosher salt. Line inside of the fish with basil leaves, then layer the sliced tomato, onion, lemon. Salt outside of fish, tie it up with twine - roast style. Lay it on plank. Lay plank/fish on grill and lower cover. You are going to want to check every couple of minutes JUST in case the plank isn't completely soaked - coals and smoke are GOOD, a flaming plank is BAD. That's where the squirt bottle comes in. You might squirt bottom part of plank a couple times in either case to make it smoke up a bit. The smoke adds a TON of great flavor. When plank is blackened and fish is toasty brown on the "up" side, you're done! Cut twine and serve.
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Cedar Plank Fish with Citrus Horseradish Crust Recipe - Serves 2
Sauce
1/4 c white wine
1 lemon, juiced
8 peppercorns
1 bay leaf
1/2 t chopped fresh thyme
1/4 c heavy cream
1 cup butter, cold and cubed
Salt/pepper
Crust
2 lemons, Juice and coarsley grated zest
2 oranges, Juice and coarsley grated zest
2 tablespoons grated horseradish
1/4 cup chopped fresh cilantro
Kosher salt
Sugar
Fish
2 8 oz fillets trout, skin removed
Herb-and-spice blend
Olive oil
Preheat oven to 400
Sauce
combine wine, lemon juice, peppercorns, bay leaf, thyme in saucepan, boil for 2-3 min. til reduced by half. Whisk in butter, 1 cube at a time. Season with salt/pepper. Strain sauce through a fine mesh stainer. Keep warm.
Crust
bring pot of salted water to boil. Blanch lemon/orange zest 1 min. Remove zests and shock in ice bath. Remove/dry. In bowl, combine horseradish, zests, lemon juice, orange juice, cilantro. Season with Kosher salt and sugar to taste.
Fish
season fillets with herb-spice blend to taste. Rub tops of 2 untreated cedar planks with olive oil. Place 1 fillet on each plank. Divide crust in half and cover top of each fillet. Place planks on baking sheet. Bake 12-15 min. or til crust is golden and fish is flaky. Serve with butter sauce. Serves 2
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Lime Marinated Cedar Plank Salmon
1 1-1/2 lb salmon filet, cut from thickest part of fish
2 garlic cloves, minced
2 limes
1 T extra-virgin olive oil
1 T honey
1 T soy sauce
1" piece ginger root, peeled/minced
1-2 T chopped fresh mint to taste
S&P to taste
Soak plank in salt water for 5 hr.
Grate zest from lime, place in mixing bowl. Squeeze juice of both limes and add to bowl. Whisk all remaining ingredients into bowl til combined. Adjust seasoning with salt/pepper to taste.
When ready to serve, preheat grill to med-high. Lightly oil grate.
Rinse/dry filet. Remove cedar plank from water, dry with paper towels and place on grill for a few min. til starts to crackle. Place filet, skin side down on plank and generously brush with lime sauce. Cover grill, cook 20 min. til cooked through but still moist. It should be slightly flaky. Remove plank from grill and lightly brush salmon with some of the remaining lime sauce. Serve immediately. Serves 4
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Grilling
Place planked fish on hot spot of barby and drop lid. Give 5 min. and check it. You should see smoke curling out now. Give a shot with spray bottle if you've got flames. Drop lid again til done.
Baking
Preheat to 400. Put plank on lowest rack to heating element. After 5 min. turn down to 325, crack door ajar to speed up. In 15 min. look, fillet should be bubbling. Give fish a few more min.
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