Cedar Plank Grilled Salmon

BigBassin144 · 04-04-09, 08:42 PM

Hey guys, I cooked this for the family for dinner tonight. Well sort of. The local fish store had Arctic Char, which as some of you may know, is closly related to salmon and trout. Taste wise, it's a bit like Salmon, but a little more mild. I chose this over salmon because my mom isn't a fish person and doesn't like a lot of fish taste...

1 Cedar plank per fillet
2lbs of Salmon or Arctic Char fillets (with skin)
6-8cups water.
3-4 cups white wine
One sprig of fresh thyme per fillet
one sprig of fresh rosemary per fillet
one sprig of fresh marjoram per fillet
3 cloves of garlic per fillet
2-3 sticks of butter.
salt and pepper

To start, soak your Cedar Grilling Planks in a 2 part water, 1 part white wine mixture. I used Chardonay [sp?], but any white wine should work. I did mine in a pan and weighted them down with knives on top of a plate, but it works great if you have a ziploc bag big enouhg for the planks. Soak this for 2-4 hours. About 30 min before you're ready to grill, throw the Char or Salmon fillets in with them. I used two fillets weighing about 1.7lbs.

Next, melt the butter in small sauce pan. Put all the garlic in a food precessor and mince it up. When the butter starts to boil, throw the garlic in and turn the heat down. do this about 30 mins before you're ready to cook so the garlic gets infused in the butter.

start your grill and let it heat up. them turn the heat down low. put one fillet per plank. Brush the garlic butter onto the fish. chop your thyme, rosemary and marjoram and put it on the fish. salt and pepper lightly. I use very little to none actually.

Put the planks on the grill. After awhile they should start to lightly smoke. Make sure the edges don't burn too much and that they don't catch on fire. spray them with water if they do flame up. It took mine about 30 mins to cook. When you serve them, the skin should stick to the cedar planks. if not, just remove it.

Enjoy!

BB

WTL · 04-04-09, 08:43 PM

You'll make somebody a good wife. j/k

BigBassin144 · 04-04-09, 08:46 PM

oh thanks...

BB

1/4 stick · 04-04-09, 10:58 PM

What do you do if the skin does stick to the plamks? Aren't they kind of hard to cut and chew?

zooker · 04-05-09, 03:52 PM

i use apple wood if i can find it..

zooker

keithdog · 04-05-09, 05:01 PM

Thanks for the recipee BB! I've got some ceder planks and am planning to grill some salmon with them soon. Perfect timing!!!

04-04-09, 08:42 PM	#1
BigBassin144 BassFishin.Com Premier Elite Join Date: Jul 2007 Location: Toledo, Ohio Posts: 9,463	Cedar Plank Grilled Salmon Hey guys, I cooked this for the family for dinner tonight. Well sort of. The local fish store had Arctic Char, which as some of you may know, is closly related to salmon and trout. Taste wise, it's a bit like Salmon, but a little more mild. I chose this over salmon because my mom isn't a fish person and doesn't like a lot of fish taste... 1 Cedar plank per fillet 2lbs of Salmon or Arctic Char fillets (with skin) 6-8cups water. 3-4 cups white wine One sprig of fresh thyme per fillet one sprig of fresh rosemary per fillet one sprig of fresh marjoram per fillet 3 cloves of garlic per fillet 2-3 sticks of butter. salt and pepper To start, soak your Cedar Grilling Planks in a 2 part water, 1 part white wine mixture. I used Chardonay [sp?], but any white wine should work. I did mine in a pan and weighted them down with knives on top of a plate, but it works great if you have a ziploc bag big enouhg for the planks. Soak this for 2-4 hours. About 30 min before you're ready to grill, throw the Char or Salmon fillets in with them. I used two fillets weighing about 1.7lbs. Next, melt the butter in small sauce pan. Put all the garlic in a food precessor and mince it up. When the butter starts to boil, throw the garlic in and turn the heat down. do this about 30 mins before you're ready to cook so the garlic gets infused in the butter. start your grill and let it heat up. them turn the heat down low. put one fillet per plank. Brush the garlic butter onto the fish. chop your thyme, rosemary and marjoram and put it on the fish. salt and pepper lightly. I use very little to none actually. Put the planks on the grill. After awhile they should start to lightly smoke. Make sure the edges don't burn too much and that they don't catch on fire. spray them with water if they do flame up. It took mine about 30 mins to cook. When you serve them, the skin should stick to the cedar planks. if not, just remove it. Enjoy! BB __________________ As of June 14, 2014 the members of the BF.com forum have moved to basschat.yuku.com!

04-04-09, 08:43 PM	#2
WTL BassFishin.Com Premier Elite Join Date: Dec 2001 Location: Huntsville, Al Posts: 7,466	You'll make somebody a good wife. j/k __________________ Selling live waterdogs for less since 2005.

04-04-09, 08:46 PM	#3
BigBassin144 BassFishin.Com Premier Elite Join Date: Jul 2007 Location: Toledo, Ohio Posts: 9,463	oh thanks... BB __________________ As of June 14, 2014 the members of the BF.com forum have moved to basschat.yuku.com!

04-04-09, 10:58 PM	#4
1/4 stick BassFishin.Com Super Veteran Join Date: Jul 2006 Location: Fayetteville, N.C. Posts: 3,529	What do you do if the skin does stick to the plamks? Aren't they kind of hard to cut and chew? __________________ Just a redneck having fun. https://www.youtube.com/user/donaldvlogsify

04-05-09, 03:52 PM	#5
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	i use apple wood if i can find it.. zooker __________________ the godfather.. aml in remission since 7-20-09

04-05-09, 05:01 PM	#6
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Thanks for the recipee BB! I've got some ceder planks and am planning to grill some salmon with them soon. Perfect timing!!!

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