G
Guest
Guest
Slammin' Salmon
As I mentioned yesterday, I planked some salmon tonight for dinner. I used
the Asian Barbecue Glaze and it was incredible, if I do say so myself. In
fact, it was so good that I've decided to go with the title you see above
rather than the "Asian Barbecued Salmon" title that I had originally
planned. The old title somehow seems more than a little lacking now.
Of course cedar planks and salmon are made for each other; that's
certainly no secret. However, the addition of the glaze takes things to a
much higher level. The subtly smokey fish combined with the cherry and
hoisin work wonderfully together.
Ingredients
2 cedar Food-safe cedar planks (about 3/8" thick)
1 large Salmon fillet (about 3 pounds)
1 cup Asian Barbecue Glaze
Kosher salt
Pepper
Canola oil
Method
Soak the cedar planks in warm water for about two hours. Make sure they
stay submerged.
About 30 minutes before you are ready to start cooking, start your grill and
prepare for direct cooking over a medium-hot fire (375-400º)
Cut the salmon fillet in half width-wise.
Season both sides of each half lightly with salt and pepper and brush with
a light coat of oil.
Place each half of the fillet on a cedar plank with the skin-side down.
Note: If the fillet has a thin tapered belly edge, fold it under as you see in
the picture below (bottom edge of the lower fillet).
Put the planks directly over the coals/flame and close the lid.
Cook until you start to see a milky white edge form near the thick end of
the fillets (about 20 minutes at 375º).
Brush the top of each fillet with a liberal coating of the glaze.
Continue cooking for another five minutes.
Brush the top of each fillet with another liberal coating of the glaze.
Continue cooking for another five minutes.
Remove the planks to a sheet pan.
Portion the fillets and drizzle each with a little of the glaze.
Serve and enjoy!
-----
John
As I mentioned yesterday, I planked some salmon tonight for dinner. I used
the Asian Barbecue Glaze and it was incredible, if I do say so myself. In
fact, it was so good that I've decided to go with the title you see above
rather than the "Asian Barbecued Salmon" title that I had originally
planned. The old title somehow seems more than a little lacking now.
Of course cedar planks and salmon are made for each other; that's
certainly no secret. However, the addition of the glaze takes things to a
much higher level. The subtly smokey fish combined with the cherry and
hoisin work wonderfully together.
Ingredients
2 cedar Food-safe cedar planks (about 3/8" thick)
1 large Salmon fillet (about 3 pounds)
1 cup Asian Barbecue Glaze
Kosher salt
Pepper
Canola oil
Method
Soak the cedar planks in warm water for about two hours. Make sure they
stay submerged.
About 30 minutes before you are ready to start cooking, start your grill and
prepare for direct cooking over a medium-hot fire (375-400º)
Cut the salmon fillet in half width-wise.
Season both sides of each half lightly with salt and pepper and brush with
a light coat of oil.
Place each half of the fillet on a cedar plank with the skin-side down.
Note: If the fillet has a thin tapered belly edge, fold it under as you see in
the picture below (bottom edge of the lower fillet).
Put the planks directly over the coals/flame and close the lid.
Cook until you start to see a milky white edge form near the thick end of
the fillets (about 20 minutes at 375º).
Brush the top of each fillet with a liberal coating of the glaze.
Continue cooking for another five minutes.
Brush the top of each fillet with another liberal coating of the glaze.
Continue cooking for another five minutes.
Remove the planks to a sheet pan.
Portion the fillets and drizzle each with a little of the glaze.
Serve and enjoy!
-----
John
