Best Cedar Planked Spuds Recipes

CEDAR PLANKED SALMON

Cedar Planked Salmon image

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Provided by Wendy Freeman-More

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Steps:

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g

GRILLED CEDAR PLANK SALMON

Grilled Cedar Plank Salmon image

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup rice wine vinegar
2 tablespoons pure maple syrup
2 tablespoons low-sodium soy sauce
2 tablespoons grated ginger (from a 2-inch knob)
3 cloves garlic, grated
1/2 cup olive oil
Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 10-ounce bag coleslaw mix
1/2 cup sliced almonds
1/2 cup sesame sticks or wonton chips

Steps:

Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.