Weber Cedar Plank Salmon Recipe - BBQ Central

Go Back   BBQ Central > Recipes > Seafood Recipes
Click Here to Login
Thread Tools Display Modes
Old 10-14-2006, 08:07 AM   #1
Nick Prochilo's Avatar
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Weber Cedar Plank Salmon Recipe

This comes from Weber's recipe of the week.

Cedar-Planked Salmon with
Hoisin-Mustard Glaze

1 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, melted
1/2 teaspoon dark sesame oil

1 large salmon fillet, with skin, 2 to 2-1/2 pounds, about 16 inches long and 3/4 inch thick

1/2 teaspoon black poppy seed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 untreated cedar plank about 16 inches by 8 inches, submerged in water for at least 1 hour

1. In a small bowl mix the glaze ingredients.

2. Place the salmon, skin side down, on a large cutting board. Using needle-nose pliers, remove any pin bones from the salmon. Cut the salmon in half lengthwise but do not cut through the skin. Then cut the salmon crosswise to make 6 or 8 servings, but again do not cut through the skin. Brush the glaze evenly over the salmon flesh, brushing some glaze between the individual servings. Season the top evenly with the black poppy seed, salt, and pepper. (Note: If the salmon fillet does not have skin, place the salmon on a double thickness of heavy aluminum foil.) Allow salmon to stand at room temperature about 30 minutes before grilling.

3. Place the soaked plank over direct medium heat (350°F to 450°F) and close the lid. After a few minutes, when the plank crackles and smoke begins to escape from the grill, place the salmon, skin side down, in the center of the plank. Close the lid and let the salmon cook until lightly browned on the surface and opaque all the way though the flesh, 15 to 25 minutes. If there is a lot of smoke pouring out of the grill, use a water bottle to spray the flames and put them out. Moving the plank over indirect heat will also prevent flare-ups but the cooking time will be longer. The sooner you close the lid the sooner the flare-ups will go out.

4. Remove the salmon and the plank from the grill together. Pick up the plank with sturdy tongs and lay it down on heatproof surface such as a metal baking sheet. Serve the salmon on the plank or pick up individual servings by sliding a spatula between the skin and flesh. Serve warm or at room temperature.

Makes 6 to 8 servings
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 08:54 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.