How To Make Cedar Plank Salmon
Culinary Basics - Plank Cooking - Cedar Plank Salmon
Planking is not for salmon alone! You can plank many different kinds of fish, meats, poultry or vegetables - even fruits. You can also plank cook on a camping trip!
To learn more about the art of plank cooking, most specifically salmon on this hub, read on and check out some of the videos and websites to gather more details. You will find info on plank cooked salmon and also other plank cooking.
Cedar plank salmon is a wonderfully easy and unique way to cook one of my favorite dishes - salmon - and to demonstrate the wonderful technique known as plank cooking.
Salmon is so good for you and it is also part of the culinary basics when it comes to knowing how to prepare fish. Not only is salmon delicious - all those omega-3's that it packs make it a wonderful food choice. Don't forget to save leftover salmon for eggs, sandwiches and salads!
Cedar plank cooking is by far the most popular right now but check out alder, oak and maple plank cooking as well.
Recipe for Cedar Plank Salmon
Makes 8-10 servings
Notes to self:
- Buy cedar planks for cooking at any large grocery store
- Buy them in a package of 6 or more so you always have some on hand
- Buy cedar and other planks on line
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons minced fresh chives or green onion
- Kosher salt
- 1 minced garlic clove
- Fresh pepper
- Cayenne pepper if desired
- 1/4 cup olive oil
- 1 large salmon fillet (with skin) - 2-1/2 to 3 pounds - about 16 inches long and 3/4-inch thick
- Kosher salt
- Ground pepper
- 1 untreated cedar plank - about 16 inches x 8 inches - at least 3/4-inch thick (submerged in water for at least 1 hour)
BBQ Heat Methods
Direct heat means the fire is just below the food. This is used usually for grilling hamburgers, boneless chicken breasts, fish fillets, and sliced vegetables.
Indirect heat means the fire is off to one side of the grill - or even better on opposite sides of the grill. Food is cooked over the unlit part.
Foods like turkeys, prime rib, pork shoulders are usually cooked this way so that the centers cook slowly so as not to be overdone.
- Make the dressing - In a blender or food processor, combine the dressing ingredients except the oil. Mix until all is well blended. With the blender or the food processor running, add the oil slowly to blend in and make a nice, smooth dressing.
- Place salmon on a rimmed baking sheet. Using needle nose pliers or kitchen shears, remove any pin bones from the salmon.
- Season with salt and pepper.
- Pour half the dressing over the flesh of the fish and use a brush to brush it on evenly.
- Remove plank from water and immediately place the plank over Direct High heat until the edges start to smoke and char - 3-10 minutes. (Be careful not to let it flame)
- Move the plank back or over to Indirect High heat and place the salmon, skin side down on the plank.
- Grill until the salmon is just slightly pink in the center and brown on the edges - about 20-25 minutes.
- Remove the plank and salmon to a heatproof surface.
- Serve warm with remaining dressing.
Find this recipe and many more in Weber's Real Grilling.
- Substitute champagne vinegar or another specialty vinegar for the rice vinegar
- Use walnut oil or another specialty oil rather than olive oil
- Brown sugar is great as a substitute for honey or try a flavored honey
About Cedar Plank Cooking
- Plank cooking is basically the same idea, whether it is cedar, alder, oak or maple
- Cedar plank cooking originated with the Pacific Northwest Indians at least a hundred years ago
- Visit an Indian salmon bake such as they have in summer in Sequim, Washington for the taste of your life!
- Nowadays, cooks all over the world are using cedar, alder, oak and maple planks to enhance the flavor of foods as the wood enhances whatever food is cooked on it to give it a unique 'smoked' flavor
- Plank cooking is for baby-back ribs, fish of any kind, meats, poultry, vegetables and fruits
- There are hundreds of recipes
- Recipes can be adapted for the grill, the oven or the family camping trip!
Tips on Plank Cooking
- Always soak your plank for at least 1 hour before using - submerge in water because it will avoid wood flame ups from the grill or oven.
- If you plan on using the plank for extended periods of time (over and over), you should soak at least 4 but up to 24 hours. You do not want the plank to dry out and go to flame.
- Soak your plank in wine, beer, liqueur, or a fruit-based cider or vinegar to add extra flavor as it will be steamed into the meat, fish, etc. as it cooks.
- Use olive oil or a specialty oil to brush on the smooth side of the plank. This reduces the sticking factor and it also adds a little extra flavor.
- You will want to cook your planked food in a covered grill. You can also cook them on any type grill - gas or charcoal - or in the oven.
- While cooking on the grill, let your meat cook for a bit (usually somewhere between 20-40 minutes for most foods though check recipes). Check after minimum cook time often. If in doubt, check often!
- Use a water spray bottle to take down any flames that may be attracted to the planks. This is why it is suggested to cook using the indirect method.
- When cooking meat or poultry, these foods release juices that run onto the plank. Use these to re-baste the meat or poultry as it cooks.
- If you are using the plank method in the oven, simply soak the plank as described and place in a rimmed cookie tray. Fill tray 1/2 inch with cider vinegar or some other medium that would enhance the flavor of what you are cooking (or part water, part vinegar/wine, etc). The key in oven planking is to make sure that you have liquid (that 1/2 inch) in the baking tray to keep the plank moist and prevent drying out. You can use plain water for the whole amount.
- You can serve your planked food 'as is' on heat resilient surfaces/plates.
- You can platter them on a heat-resistant platter and serve.
- Planked food makes a wonderful presentation because of its unique 'boarded' appearance.
Blackened Planked Salmon
SUMMING IT UP
Another super easy though delicious way to use your culinary basics to create a fantastic healthy recipe featuring salmon!
Not only that - Try it on other fish as well - good substitute fish for salmon is mahi-mahi or tuna - any fatty fish will do and perform about the same as salmon.
Not only that - Try it on poultry, meat, vegetables and fruit.
Not only that - Try other plank varieties such as alder, maple or oak. Each has a delicious aroma and imparts its special qualities to the cooking.
Try other specialty oils, specialty vinegars and wines, beer, liqueur - all have a place in the overall enhancement of the food you cook.
Check out the many available websites for info as listed here or others. Most of all, enjoy a new technique for the BBQ, grilling and even the oven!
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