Cedar Planked Salmon
Jason's Cedar-Planked Salmon on the Grill
6 Salmon Fillets (6 ounces each 1inch thick)
1/4 cup Extra-Virgin Olive Oil
1/4 cup soy sauce
1/4 cup Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons light brown sugar
1 teaspoon rice vinegar
1 teaspoon of lemon juice
In a container large enough to hold 1 untreated cedar plank about 10 x 6 immerse the plank in water for 1 hour. You may need to weight it down. Lift the plank from the water and rinse it.
To make the marinade: in a medium bowl whisk until smooth the above marinade ingredients.
Place salmon fillets in a large resealable plastic bag. Pour in 1/3 cup of the marinade. Press the air out and seal. Turn bag to distribute marinade then place in bowl and refrigerate for 15 to 30 minutes.
Remove the fillets from bag and discard bag with marinade.
Put the cedar plank on grill at high heat, cover. When the plank edges start to get dark and starts smoking place salmon, skin side down on the plank. Indirect high heat fish turns opaque at the thickest part, 25 to 40 minutes. The internal temperature should be about 125 degrees. Fish should flake easily. During the last 2 minutes of cooking brush fillets with the remaining
Slide spatula between the skin and flesh and transfer the fillets to serving plate.
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