GRILLED SALMON RECIPES - ALDER OR CEDAR PLANK SALMON, SALMON STEAK, FISH & SEAFOOD GRILLING

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Plank Grilling Recipes

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ALDER SMOKING SALMON & PACIFIC NORTHWEST GIFT IDEAS

Click Here for Alder & Cedar
Planks, Slabs, Steak Planks,
& Plate Planks

Smoked Salmon Recipes - Main

Alder Smoking & Brine Recipes

Plank Cooking Recipes

T's Cajun Maple Plank Grilled Red Snapper
JT's Double-Kickin' Spicy Sweet Cedar Plank Grilled Coho Salmon	Grilled: Lemon, Butter, Worcestershire Planked Salmon	Bryan's Margarita Salmon
Soy Garlic and Rosemary Salmon	Grilled Cedar Plank Salmon with Orange & Plum Wine Glaze	Mike's Asian Cedar Plank Salmon
Mediterranean Island Planked Salmon	Citrus Herb Plank Recipe	Crab Stuffed Cedar Planked Salmon
Upside Down Planked Fish	Cedar Plank Garlic & Lime Salmon	J&J’s Hawaiian Salmon
Cedar Plank Salmon with butter pecan sauce	Plank Grilled Sea Scallops w/ Cilantro Sauce	Sweet & Spicy Grilled Floribbean Cedar Planked Salmon
Dad's Salmon Grill Recipe	Cedar Plank Grilled Salmon	Cedar Plank Barbequed Salmon
Janes Miso- Glazed Cedar Planked Salmon	Mikes’ Cedar Planked Salmon	Maple Garlic Cedar Plank Salmon Recipe
Asian Planked Salmon	Mike's Pesto Planked Salmon	Alder Planked Luau Salmon
Cajun Flavored Cedar Plank Salmon Recipe	Sweet & Spicy Maple Plank Salmon	Recipe For Charcoal Grilled Atlantic Salmon
Simple Weber Cedar Planked Salmon	Lemony Plank Grilled Salmon Recipe	Grilled Pinot-Plank Just Smoked Salmon Fillet
Big John's Planked Salmon with Feta Cheese Crust	George's Alder Planked Salmon Recipe	Recipe for Jeff's Mango Planked Mahi
Alder Orange Salmon	Mick's Charred Planked Salmon	Salmon Plank Grilling Recipe
Planked Salmon with Grilled Pineapple Rhubarb	Cedar Planked BBQ Salmon	Spicy Planked Salmon Recipe
Hazelnut Grilled Salmon	Herbed Salmon	Planked Salmon Steaks

If you have a good Alder or Cedar plank grilling recipe for salmon, fish, meats or vegetables or seafood, and you're willing to share, please email to: recipes@justsmokedsalmon.com.

If we agree, and post your plank grilling recipe here, we'll ship you a free package of Alder or Cedar grilling planks - your choice. There is no limit on grilling recipe submissions. This offer is limited to the North American continent. Thank you.

Please Note: Recipes must be original or reprinted with permission

T's Cajun Maple Plank Grilled Red Snapper

* One large soaked Maple Plank
* Fresh Red Snapper filet (1-1.5 lbs)
* Creole/Cajun Seasoning
* Maple syrup
* Ground Cayenne pepper
* Fresh ground black pepper
* Optional: Herb butter

Prepping: Soak the plank overnight for best results.
Don't forget to weight it down. Seasoning the Red Snapper: Make sure to
rinse your filet first. Drizzle your favorite maple syrup over the
filet, spread it around, and then start sprinkling on the Cajun
Seasoning, some ground Cayenne pepper, and fresh ground black pepper.
Get it nice and coated to your liking. Here's the optional part. If
you've made homemade herb butter before, you'll know it's just
delicious. When I grilled this up the other night, I took some of my
herb butter and added a few small slices across the seasoned filet.
(Please note, this turned out Amazing!).

Grillin' time: Fire up your grill to about 350 degrees,
set the plank on the grill for a 3-5 minutes, flip plank over with an
oven mitt or grill tongs, (brush with a little Extra Virgin Olive Oil if
you'd like), add your Snapper filet skin side down and let it grill
15-20 minutes or longer depending on the thickness. Serve with your
favorite side dish of veggies, pasta salad, etc. I paired this with one
of my new favorite Cabernet Sauvignon. A 2007 Columbia Crest H3
Cabernet Sauvignon from Columbia Valley, Washington State. Awesome!
Enjoy and get grillin'!

JT
Fernald, TX

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JT's Double-Kickin' Spicy Sweet Cedar Plank Grilled Coho Salmon

* One large soaked Cedar plank or 2 smaller ones if you're cooking a couple filets
* Two to four center cut Coho Salmon Filets (ask your butcher to please slice up center cut filets so you get the best part of the Salmon, no tails!)
* 4-6 cloves of garlic (maybe an extra one or two to place directly on the cedar plank while grilling)
* Extra virgin olive oil (EVO)
* Soy sauce
* Dark brown sugar
* Crushed red pepper
* Ground Cayenne pepper
* Fresh ground black pepper
* Optional: Chili garlic sauce

Time to cook: Soak the plank for a couple hours or while you're at work...
When you get home, prep the marinade to taste combining: fresh garlic (minced), soy sauce, brown sugar, crushed red pepper, ground cayenne pepper, black pepper,
& if you're feeling extra adventurous, add about a tablespoon of chili garlic sauce.
Once you get the right amount of spicy/sweet, toss it in with your salmon filets in a freezer bag
or deep dish to marinate for 45 minutes to a couple of hours.
Fire up your grill to about 350 degrees, set the planks on the grill for a few minutes, flip plank over with an oven mitt or grill tongs, (brush with a little EVO if you'd like),
add your Coho filets skin side down and let them grill 15-20 minutes
or longer depending on the thickness and how you like your salmon.
I like mine medium, but just don't overcook this delicious Coho cut!
While it's grilling, feel free to add some extra marinade
and/or more cayenne pepper for that extra double-kick!
Serve with your favorite side dish of veggies, (grilled zucchini using a separate bowl of the marinade is excellent), and have a nice glass/bottle of Pinot Noir or your favorite white,
(I just paired it with a delicious Sauvignon Blanc from Rodney Strong). Enjoy and get grillin'!

Recipe by Jeremy T. Fernald
Lewisville, TX

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Grilled: Lemon, Butter, Worcestershire Planked Salmon

Ingredients:
4 salmon 6-8 oz fillets, about 1 inch thick, skin-on
1 cedar plank, soaked under water for at least 1 hour
Lemon-Pepper dry seasoning such as La wry's or Tone's
1/3 cup melted butter or margarine
1/3 cup fresh lemon juice
1/3 cup Worcestershire sauce
24 drops Tabasco sauce

Basting Sauce:
Melt butter in a sauce pan on low heat, add lemon juice, Worcestershire sauce, and Tabasco and heat through.

Seasoning:
Sprinkle fillets on all sides with lemon-pepper dry seasoning pressing the seasoning
into the flesh and place in the refrigerator for 30 minutes.

Cooking:
Preheat grill to medium low heat, about 350 degrees F,
place soaked plank on grill rack, close lid,
and heat for 3 minutes.
Using tongs, flip plank and place salmon skin side down on heated side of plank.
Baste fillets with prepared sauce.
Close lid and grill for 12-15 minutes until done and salmon is opaque in
the center and flakes easily with a fork. Baste a few times with basting sauce during cooking.
Remove plank and salmon from the grill and serve.

Garnish with lemon wedges, and goes well
with sides of broccoli and parsley boiled new potatoes.

The recipe works quite well for boneless chicken breasts as well,
but cooking times are longer - about 30 min.

Recipe by Jack Parrino MD
Tampa, Florida

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Bryan's Margarita Salmon

This recipe has become a family favorite
We hope you enjoy it as much as we do.

Ingredients

2 lb Salmon filet
1 bottle of margarita mix (any kind will do, but I prefer Margaritaville mix)
2 shots tequila
sea salt
fresh lime wedge
cedar grilling plank

Cooking Instructions

Mix the tequila and the margarita mix
Marinate the salmon for 24 hours (no more than 24 hours)
Soak the cedar plank for at least 2 hours
Place salmon on the cedar plank in the grill and top with sea salt and fresh squeezed lime
Grill over medium heat until slight crust forms on top of salmon
Tastes great with margaritas of course. Enjoy

Recipe by Bryan Floyd
Baltimore, MD

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Mike's Asian Cedar Plank Salmon

1/3 cup soy sauce
1/3 cup olive oil
1 tbsp. minced ginger
1 tbsp. minced garlic
Fresh ground black pepper
¼ cup chopped cilantro
¼ cup chopped green onions
Juice of ½ limeCombine all ingredients in a mixing bowl, pour over salmon fillets in a shallow baking pan to marinate. I let them marinate for a couple of hours. Oil your previously soaked plank, grill fillets skin side down for appr. 20 minutes. (You can pour some of the marinade over fish ½ way through cooking, but be careful of flare ups.) Enjoy with a glass of chardonnay. Awesome!

Mike Corbin
Eden Prairie, MN

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Grilled Cedar Plank Salmon with Orange & Plum Wine Glaze

Ingredients:
1 cedar grilling plank (7.5 x 15 inches)
1 salmon fillet (1 1/2 - 2 pounds)
Vegetable oil
12 oz orange juice
Zest from one fresh orange
4 oz plum wine
1/2 teaspoon dried rosemary

Directions:Soak cedar plank in salted water for 2 hours.
Rinse the salmon under cold running water and pat dry with paper towels.
Prepare grill for indirect grilling and heat to medium-high.
Combine orange juice, orange zest, rosemary and plum wine in a small sauce pan.
Place over medium high heat and reduce by 1/2 to create a light glaze.
Place salmon fillet on top of a lightly oiled cedar plank.
Brush the fillet with the orange plum wine glaze
Place the cedar plank in the center of the hot grate, away from the heat.
Close grill lid and cook for about 15 minutes then take a knife and make a couple of cuts on the fillet
(while still on the plank) and separate slightly to expose the meat to the grilling heat.
Brush on some more of the glaze mixture
Total cooking time is approximately 30 minutes (depending on the thickness of the fillet),
or until the internal temperature of the fillet reaches 135Â°F.
When ready transfer the salmon and plank to a platter and serve off the plank.

Emory Doty
Jasper, GA

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Soy Garlic and Rosemary Salmon
Serves 4-6

Ingredients:
• Cedar Plank soaked at least 3 hours in water
• 2-3lb Skinless Salmon Fillet
• 1 Large bottle Lemon juice (Costco), enough to cover 3/4 of the salmon
• Fresh Rosemary Sprigs
• Course ground Salt
• 1 Tablespoon Olive OilMarinade
• 1 1/2 Cups Soy Sauce
• 1 1/2 Tablespoons Minced Garlic
• 1 Tablespoon Fresh grated Ginger
• 1 1/2 Tablespoons Honey
• 1 Teaspoon Black PepperInstructions:
1. Rinse and dry the salmon.
2. Place the salmon in a non-metal baking dish and pour lemon juice to nearly cover it.
3. Cover and refrigerate for 20 minutes, then flip the salmon over and refrigerate for another 20 minutes.
The salmon will look paler.
4. Remove the salmon, pat dry and either using a large plastic bag or re-using the baking dish,
pour the garlic marinade over the salmon turning the salmon so both sides are coated. Cover and marinate in the fridge for at least 1 hour or up to overnight.

To Grill: Heat grill to 350F
1. Remove the salmon, don't pat dry, just gently rub both sides with the olive oil.
Evenly cover top side of the salmon with rosemary leaves.
2. Remove the cedar plank from the water, sprinkle with the course salt on one side,
place on the grill salt side up for 1-2 minutes.
3. Place the salmon on the plank, rosemary side up, close grill cover
and grill for about 30-40 minutes (20–30 minutes for medium done).
The salmon should be flaky and nicely glazed.
Use a water spray to tamp down any flare-ups during grilling.

Ruth Katz, NJ
This is a family favorite. You can adjust the amount of garlic or honey,
but don't leave out the rosemary which really adds additional flavor.
This salmon is also great served cold with either a creamy horseradish or mustard sauce.
Makes an impressive "do ahead" entertaining dish. I serve it both hot and cold with the salmon on the plank.

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Crab Stuffed Cedar Planked Salmon

I recently purchased a 2.3 lb. packages of Salmon filets with a Crabmeat stuffing from Costco (3 pieces in each package).
In trying to decide how to cook them, I called Just Smoked Salmon and spoke with Scott;
he said he had never tried to grill a stuffed Salmon on a Cedar plank, but to give it a shot.
It certainly was worth the try!

I soaked the cedar planks for approximately 4 hours, then put a fair amount of vegetable oil on cooking surface,
so the stuffing wouldn't stick to the plank.
I seasoned the Salmon with a Costco seafood rub (don't have any affiliation with Costco)
and a sprinkle of Maldon's crystal Sea salt, a drizzle of olive oil and grilled for 14 minute at 425 degrees.
The results were fantastic -- the salmon was flaky and moist and the crabmeat stuffing had a light crust,
yet was also moist and crabmeat was not rubbery.

I highly recommend that you give this recipe a try.

Bob Dugan of Howell, NJ

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Citrus Herb Plank Recipe

Soak your plank for 4 - 6 hours
Remove skin and season the filet with salt, pepper, fresh dill (chopped) and some lemon and/or lime zest.
Cover the fish and put it into the fridge for an hour or so.
Rub the top of plank with olive oil and put it on a hot grill.
Get the fish out of the refrigerator, put it on the plank and sprinkle with some fresh lime juice.
Cover and cook until fish just begins to flake.

Alternative 1: You can use orange zest and fresh orange juice in this recipe instead of lime or lemon or you can use a combination.
Orange is much sweeter than lemon or lime so when I use it, I usually substitute brown sugar for dill in the dry rub.
I've been meaning to try cilantro with the orange, I think that would come out really nice too.

Alternative 2: Use fresh rosemary instead of dill. Rosemary is a wonderful aromatic herb that I really love with fresh fish or chicken (or mushrooms).

I serve this salmon with a simple homemade tartar sauce made of mayonnaise,
fresh chopped dill, chopped pickles (sweet or dill whichever you prefer) and some fresh lime juice.

I usually steam some rice and grill fresh vegetables to go with the salmon --
zucchini, squash, mushrooms, carrots, onions and whatever else looks good at the market.
I chop them up and put them in a bowl with some Italian dressing, salt, pepper a clove of minced or pressed garlic,
some fresh lime juice, a little bit of sugar and some fresh, chopped or grated ginger.
I grill veggies in my grill-wok; if you don't have one, you could also do up some skewers and grill them that way.

Great meal to eat on the back porch during a summer evening with your favorite wine or beer.Joseph Smith
Owings Mills, MDTop of Page

Mediterranean Island Planked Salmon

3 salmon steaks or thick filets
tbsp extra virgin olive oil
tbsp. finely chopped italian parlsey
1/2 cup chopped capers
1/2 cup chopped black calamata olives
tsp chopped fresh dill
lemon juice.
Mix all ingredients together, grill fish on one side then flip over and spoon on topping. cook till done. Enjoy

Evan Calafato
Toronto, Ontario

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J&J’s Hawaiian Salmon

My recipe is simple and error free. This recipe will work with any amount/cut of salmon.
Salmon
Ginger
Soy sauce
Brown sugar

Of course, soak your plank.
Place uncooked salmon in a plastic bag or deep dish.
Measuring is not necessary. You go by the amount of fish you have.
You want enough brown sugar to moderately cover the flesh side of the fish.

Shred or finely chop ginger, and again moderately cover the fish.
(If you freeze peeled ginger, it is a lot easier to shred.) Pour soy sauce over the sugar and ginger.

You will want enough soy sauce to moisten the fish, sugar and ginger.
(Depending on your palate, more sugar will make the fish sweeter, more ginger will make it spicier,
and of course more soy sauce more salty.)
Let marinate for 45 minutes to 3 hours, then grill as normal, skin side down.
The edges will get a little crunchy and the flavor is fresh and sweet/salty. Yum, yum, yum…

You cannot go wrong with this recipe.
It’s great with lemon rice, fresh grilled veggies, in a taco, or with a crisp green salad
and bacon with a cilantro dressing. I have also used cubed grilled salmon as a
tapas on small wooden skewers, with a drizzle of teriyaki glaze
and roasted sesame seeds. Salmon BLT, what a treat!

Julia
Redding, California

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Cedar Plank Garlic & Lime Salmon

Soak Cedar Plank in clean water for twenty four hours.

Preheat gas grill on high for five minutes.
Using boneless Salmon filet with skin - cover lightly with olive oil, pressed garlic, and fresh squeezed lime juice.

Spread olive oil on top surface of pre-soaked cedar plank. Place plank oil side up on gas grill,
set salmon on top of cedar plank, skin side down. With gas grill still burning at the high setting -
close cover of grill and cook for 15 to 20 minutes,
until done - do not over cook. Wonderful!

Mark Hutchinson
Ridge Manor, Florida

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Upside Down Planked Fish

On the planks I use I have inserted small screws along the sides of the plank about 1 to 2 inches apart
and use a very thin wire like framing wire to truss my fish to the plank.
I rub the fish and plank with olive oil season the fish with whatever spices I like and get fresh dill
(lots of it stalks and all) put it under the fish put fish on the plank squeeze a lemon on top
and put more fresh dill on top then take the wire
and go across the fish like lacing a shoe from side to side looping the wire around the screws firmly not too tight
you just need to secure it to the plank. ( I've used wood or gas to cook) place 1 or 2 bricks on the grate
to elevate the plank fish side down if you need more heat take a brick out.
Cook about 10-20 minutes or until the fish is just starting to flake.
Remove it from heat and let it stand to finish cooking.
Wire cutters work good to remove the fish but watch how you cut the wire so no small wire pieces are in the fish.
I just unravel mine.
Serve with a Dijon mustard sauce or by itself it's great and what a nice presentation.

Diane Matako

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Sweet & Spicy Grilled Floribbean Cedar Planked Salmon
with Mango, Papaya and Jicama Salsa

(Don’t be intimidated by the number of ingredients and grilling technique of this recipe.
It is very easy, very good and will impress your guests!)
3 tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon sea salt
½ teaspoon chili powder
½ teaspoon cayenne pepper (or more if you like more heat)
½ teaspoon freshly ground black pepper
zest of one small orange
zest of one lemon
Approximately 6 tablespoons honey mustard
Approximately 1 ½ pounds of salmon filets with skin on
1 untreated cedar plank large enough to hold filets

Optional: Chopped fresh cilantro, basil and mint.

1. Combine first nine ingredients in small bowl.
2. Cut salmon filet into 4 six ounce filets or 6 four ounce filets, as desired.
3. Brush honey mustard on each filet and place in a glass baking dish.
4. Sprinkle filets evenly with sugar and spice mixture and pat lightly to adhere mixture. 5. Allow to marinade 2-6 hours in refrigerator.

While salmon marinades, soak cedar plank fully submerged in water for at least 4 hours.

A. When ready to grill, preheat grill on high for approximately 10 minutes.
B. Place cedar plank on grill and allow it to get hot and start smoking.
C. Brush top side of plank liberally with olive oil and place filets skin side down on plank.
D.Turn one side of grill down to medium heat and move cedar plank to that side of grill.
E. Keep other side of grill on high heat.
F. Close lid and cook 15 – 20 minutes or until filets are cooked through and flake easily.
G. While filets are cooking peek under lid occasionally to be sure planks have not caught on fire.
H. If planks start to flame, put flames out with a squirt bottle of water and reduce heat if necessary to avoid flare-ups.
For a dramatic effect serve fish directly on planks and garnish liberally with chopped fresh herbs. Delicious!
For the salsa combine equal parts diced mango, diced papaya and diced jicama with a little finely chopped jalepeno pepper, diced red onion and lots of chopped cilantro. Squeeze a bit of lime juice over all, add a bit of salt and toss gently.

Chef Carla O'Donnell
Culinary Capers Personal Chef Services
Stuart, FL

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Grilled Sea Scallops w/ Cilantro Sauce

Scallops
1 lb sea scallops
1 tablespoon olive oil
1 small clove of garlic
zest of one small lime 3/4 teaspoon

Sauce
2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick unsalted butter
1 1/2 tablespoons finely chopped fresh cilantro

Pat scallops dry coat with oil and season with salt and pepper and the
garlic zest mixture let sit for 30 minutes.
Mix the first 4 sauce ingredients and simmer till reduced to about 2
tablespoons. Whisk in butter 1 tablespoon at a time. Sauce shouldn't
get to hot or it will separate. Add cilantro and keep warm till scallops are cooked.

Put soaked Cedar plank on heated grill for 3 to 5 minutes until hot.

Brush the plank lightly with olive oil on the side that you will be placing the
scallops. Cooking time will vary depending on the thickness of the
scallops usually 6 to 9 minutes or until scallops are opaque.

Marcie Fisher
Newfolden, MN

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Cedar Plank Salmon with butter pecan sauce

3 TBS Shallots Finely chopped
3/4 Cups white dry wine
1 TBS Champagne wine vinegar
3 TBS Heavy Cream
1/4 Lb sweet cream butter
3 TBS Chicken Stock
3 TBS freshly squeezed lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground white pepper
1/3 cup honey roasted pecans
5 salmon filets

STEP ONE: Butter Pecan Sauce--
Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil.
Reduce stock down to about 1/3 and adjust heat to a medium flame.
Whisk in butter, one tablespoon at a time, until completely melted, and strain.
Add salt, pepper, and honey-roasted pecans.

STEP TWO: Preparation of the Filets-- brush with salad oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).

Top with Butter Pecan Sauce and chopped parsley and serve.

Karl E. Moser
Conway, SC

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Cedar Plank Barbequed Salmon
I know this recipe may be a little odd, but it was handed down to me from my
dad, when I was growing up in Maine. It tastes wonderful with cornbread!

Cedar Plank Barbeque Salmon
1 box brown sugar
1 1/2 cup Jack Daniels
1/2 cup honey
2 cups prepared BBQ sauce
Juice from 3 lemons
Juice from 3 oranges
6-8 Salmon filets

6-8 Cedar planks

Mix together first six ingredients in a bowl and set aside. Prepare a grill
or hot skillet for searing/ grilling the salmon. Brush the salmon filets
with the glaze and grill on the hot grill or skillet until marked.
Transfer the salmon to a cedar plank, brush with glaze, then bake in oven until done.

Laura Emerson,
Biloxi MS (Keesler Air Force Base)

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Cedar Plank Grilled Salmon

Dry rub seasoning
Makes ¼ cup
2 teaspoons freshly grated pepper
1 teaspoon dried, grated lemon peel
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon paprika
1 Tablespoon Sea salt crystals
2 teaspoons light brown sugar

Place dry rub ingredients in a food processor or spice grinder and process until well blended. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use.

1 cedar BBQ grilling plank
2 six-ounce pieces of salmon fillet, fresh or thawed, about 2 inches thick, skin removed
1 tablespoon dry rub seasoning
1 lemon, cut into 4 wedges

1. Soak the cedar plank for at least 5 hours.
2. Place the fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1 ½ teaspoon per serving). Press the seasoning into the flesh.
3. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours.
4. Place the salmon pieces in the center of the cedar plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat on high then turn down to medium before placing the planks on the grill. If using a charcoal grill, wait until coals are covered with gray ash. Cover with a lid.
5. There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, spray lightly and cover again. Salmon should take 8 to 10 minutes to cook, depending on the thickness of the salmon and the heat of the grill. Remove when the salmon reaches an internal temperature of 120F to 125F. Garnish with lemon wedges and serve.

Serves: 2

Sara Groves

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Dad's Salmon Grill Recipe

Salmon recipe with either cedar or alder plank. Skin side down with olive oil ,etc.
similar to your listings - on the flesh side, coat lightly with mayonaise, fresh chopped rosemaryand lemon juice while cooking.
Morton's Nature's Season's on top of the mayo and rosemary.
A thin Atlantic fillet will only take 6-8 minutes on a grill at 300-400 degrees on top of the wet plank.
This recipe has been in the family for ages and served us well in Oregon and now in Arizona.

John Braun Marana,
AZ

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Maple Garlic Cedar Plank Salmon Recipe

1 pound salmon fillet (Skin on)
1 cedar plank
A couple of glugs of Pure Maple Syrup
1 or 2 garlic cloves, finely minced.
Salt & Pepper

Place garlic in a small saucepan and lightly cook for one minute to
soften garlic. Remove from heat, and add in a couple of glugs of maple
syrup.

Put plank on heated grill for 3 -5 minutes until hot. Put salmon skin side
down on plank, and sprinkle with salt & pepper. Cook for about 15 minutes,
depending on thickness of fish. During the last 5 minutes of cooking, coat
the fish with the syrup/garlic mixture to add a nice sweet crust.

Remove from plank when done, remove skin and serve with a fresh drizzle of
the syrup mixture.

Jeff Paramchuk

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MIKES’ CEDAR PLANKED SALMON

1. Salmon Filets, (no skin)

Topping
2. 3 tbsp Lemon Juice
3. 2 tsp Dill Seed
4. 1 tsp Montreal Steak Spice
5. 1/3 cup BBQ Sauce
6. 2 cloves Garlic
7. 3 tbsp Maple Syrup
8. 1 med Onion (chopped fine)
9. 1 tbsp Crushed Pepper Corns

Soak Cedar Planks under water for 4-6 hours.
Combine ingredients 2 thru 9 & let sit 2-3 hours.
Brush one side of the plank with Olive Oil & sprinkle with Pickling Salt crushed fine.
Place Salmon filets skinned side down on salted side of the plank, cover with the coating mixture.
Place plank on a hot BBQ, cook on med for approximately 20 min (until fish flakes easily).
If the plank catches on fire spray with water.

Mike Gibson
Ingersoll, Ontario

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JANES MISO- GLAZED CEDAR PLANKED SALMON

Soak plank for several hours. Heat grill to high. Place Cedar plank on grill and blacken. Turn down heat as it begins to snap, crackle and pop. Place miso- glazed salmon, skin side down. Close lid and cook from 15 to 30 minutes depending on thickness of fillet.

RECIPE:
1/4 cup of light miso
2 tbsp. of brown sugar
1tbsp. of seasoned rice vinegar
2 tsp. of grated fresh ginger
1 minced garlic cLove

MIX ALL TOGETHER AND SPOON OVER SALMON
cook as directed above
add extra sauce to side of plate

DELICIOUS

Jane G.
Boulder, CO

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Alder Planked Luau Salmon

1 Alder Grilling Plank
1/2 cup rice vinegar
1/2 cup low sodium soy sauce
2 Tbls. honey
1 tsp. ground ginger
1/2 tsp. freshly ground pepper
3 cloves garlic, minced
1 lemon, thinly sliced
1 (31/2) lb. salmon fillet
1/4 cup chopped green onions
1 Tbls. sesame seeds, toasted

1.Immerse and soak the plank in water 1 hour. Drain.
2. To prepare grill for indirect grilling, heat one side of the grill to
high heat.
3. Combine vinegar and the next 6 ingredients (vinegar through lemon) in
a large zip top plastic bag, seal. Shake to combine. add fish and seal.
Marinate in refrigerator 30 mins., turning once.
4. Place plank on grill rack over high heat, grill 5 mins. or till
lightly charred. Carefully turn plank over, move to cool side of grill.
Remove fish from marinade and discard marinade. Place fish, skin side down
on charred side of plank. Cover and grill 15 mins. or until fish flakes
easily when tested with a fork. Sprinkle with green onions and sesame seeds.
Yield: 9 servings.

B. Gannon
New Orleans, LA

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Mike's Pesto Planked Salmon

1 18" cedar plank, soaked in water 24 hours
1 - 2 1/2 to 3lb Salmon Fillet, rinsed and patted dry. Place on wet cedar
plank, flesh side up.
6 oz Contadina fresh pesto (in grocer's fresh refrigerated pasta section)
1/2 cp softened butter or margarine
1 t. lemon juice
1 T. Dehydrated onion flakes
Rough ground black pepper to taste

Combine pesto, butter, and lemon juice until well blended. Generously
spread pesto-butter on fillet. Sprinkle generously with rough ground black
pepper and dash of dehydrated onion. Place planked fillet on Weber kettle
grill over very hot charcoal briquettes (450 degrees) and cover. Close
vents 1/2 way and don't open for 15 minutes. Check for doneness in middle
of fillet...pink and flaky. Butter will melt away and leave a beautiful
pesto crust over fish. This also makes a terrific appetizer served chilled on
crackers with "shmear" of cream cheese. Mmmm.

Mike Theobald
Panama City, Florida

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ASIAN PLANKED SALMON

1 lb salmon fillet
sea salt
olive oil

MARINADE:
2 tbsp peanut oil
1 tbsp sesame oil
1 tsp chili oil
2 tbsp soya sauce
1 tbsp balsamic vinegar
2 tbsp thinly sliced green onion
1 tbsp brown sugar
2 cloves garlic, minced
1/2 tsp ground ginger
1/8 tsp salt
1/8 tsp freshly ground black pepper

Mix marinade ingredients together. Place fillet in snug-fitting glass
dish; pour marinade over to coat. Marinade fillet skin side up in refrigerator
4-6 hours.

Soak cedar plank 2-4 hours, weighting it to submerse plank completely.
Brush one side lightly with olive oil, place oiled side down on preheated grill and char. Oil other side, flip plank. Sprinkle charred side of plank lightly with sea salt, place salmon fillet on plank skin side down. Grill 10 min per inch of thickness, basting with remaining marinade. Use flipper to lift fillet when done, separating from skin. Serve 2 with basmati rice and steamed baby bok choy or spinach.

Lena Takahashi
Vancouver BC

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Recipe For Charcoal Grilled Atlantic Salmon

Ingredients:
4 to 6 6oz. Salmon fillets
1 Teaspoon Cavender salt (Greek seasoning)
½ Stick of butter
2 or 3 Lemons

Basting Sauce:
Melt 1/2 stick of butter or margarine, juice from 3 lemons and 1 teaspoon,
Cavender Salt. Avoid boiling the melted butter. Keep warm until cooking the salmon.

Salmon Steaks:
Cut Salmon steaks to the desired size.
Baste the skin side only with vegetable oil and sprinkle the flesh side liberally with Cavender salt.
Place the Salmon on a platter, cover with plastic wrap
and place in the refrigerator for 1 ½ hours before cooking.

Directions for Cooking:

With Alder Plank:
Soak Alder plank, weighted down in water for 3 hours.
Warm Alder plank in the oven at 350 degrees for 15 to 20 minutes.
Prepare charcoal bed for cooking making a hot charcoal fire.
When charcoal is ready to cook place salmon on the Alder plank,
place plank on the grill and cooked until salmon flakes.
Cooking time approximately 20 minutes.
During cooking use additional Alder or Cedar chunks for added flavor.
Baste several times with basting sauce during cooking.

Without Alder Plank:
Start enough charcoal to obtain a very hot charcoal fire.
Four or five chunks of moistened alder or cedar.
Spray grill with vegetable oil to prevent sticking.
Just before starting to cook your Salmon,
baste the flesh side liberally with your melted butter sauce.
Cook Salmon flesh side down for no more than two or three minutes.
Before turning the Salmon spray or baste skin side with vegetable oil.
Cook Salmon skin side down for seven to ten minutes maximum.
Baste the flesh side several times, with the basting sauce,
during the skin side down cooking time.
Close all vents on the charcoal broiler the last minute of cooking, for additional smoke flavoring.

Serve and eat immediately.

William Richardson
South Padre Island, TX

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Sweet& Spicy Maple Plank Salmon

1 pound skinned salmon fillet
1 cedar plank
1/2 c. chopped shallots
2 Tbsp. Maple Syrup
1/4 C. BBQ Sauce (Mesquite or Smoky flavor preferred)
1/2 Tbsp. red pepper flakes
1 Tbsp brown sugar

Stir together all sauce ingredients. pour over salmon fillet, cover with plastic wrap and marinate overnight.
The next day: soak the cedar plank in water for 2--4 hours. Heat grill.
Place the marinated salmon onto plank and pour half of the remaining marinade onto the salmon.
Put the plank directly on the heated grill.
Close the lid and cook as slowly as possible (roughly 25--30 minutes).
Pour the remaining marinade over salmon halfway through cooking.
Keep a water spray bottle on hand to diffuse and flames while grilling. Serves two people.

Natalie Fleischer,
Hamden, CT

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Cajun Flavored Cedar Plank Salmon Recipe

3 Lb. Salmon Filet
1/4 cup Sesame oil, (or Olive oil)
1 teaspoon Garlic Powder
1 teaspoon Cajun Type seasoning, (I use Emeral's Original)
Ground Pepper to taste, (preferably lots!)
Several sprigs of fresh Rosemary

1 Cedar plank sized to the fish

Spray or Brush a coat of oil on the flesh side of the fish, (skin side down).
Dust with the Garlic powder, Seasoning and Pepper.
Rub the seasoning into the salmon and spray/brush again. Refrigerate for an hour.

On a hot gas grill, (you may want to take the grill off, so you sit the plank onto direct flame),
heat the plank for 5 minutes each side.
Spray/brush one side of plank with Oil, place fish skin side down on the oiled side of the plank.
Set the plank on the fire, close grill and let cook, watching very closely.
Having the grill closed will control the fire somewhat, although opening the grill will occur flame-ups,
control this with a spritzer bottle.
Having the plank burn some is desirable, but having it incinerate is not.
Cook to 140 degrees or less, for more rare.

Layton Christensen
Omaha NE

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Grilled Pinot-Plank Just Smoked Salmon Fillet

1 bottle (750 ml.) Gewürztraminer
1 bottle Pinot-Noir
1 Just Smoked Salmon Cedar Plank
1 whole salmon fillet
2 cups Just Smoked Salmon alder wood chips
3 to 6 rosemary sprigs
3 to 6 marjoram sprigs
3 to 6 thyme sprigs
Lemon wedges
Salt and pepper

1. In a container just wide and long enough to hold the plank
(a sink, pan, or heavy plastic food bag), combine 2 parts water and
1 part Pinot Noir. Rinse plank; immerse in Pinot Noir mixture for at least 1 hour or up to 1 day.

2. About 30 minutes before cooking, immerse fish in the red wine mixture with the plank.

3. In another container, soak wood chips in 2 to 3 cups of the red wine mixture.

4. Prepare barbecue to cook with indirect heat Drain wood chips.
Sprinkle them onto hot coals. Or, if using a gas barbecue,
put chips in a smoke box or foil pan directly on heat in a corner as barbecue heats.

5. Lift fish and plank from liquid. Lay fish on plank, skin down,
and top with 3 sprigs each of rosemary, marjoram, and thyme.

6. Put barbecue grill in place. Set plank and fish on grill between coals or gas heat.
Cover barbecue, open vents, and cook until just flakey (15 minutes)

7. Serve with your favorite rice dish and ascent to heaven with this delightful fish.

Mark Benny,
Tillamook, OR

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Lemony Plank Grilled Salmon Recipe

1 - 1.5 pound salmon fillet
3-fresh lemons
1/2 cup olive oil
1/4 cup minced parsley
3-cloves crushed garlic
1-tsp salt
1-tsp black pepper

Heat grill and brush olive oil on salmon and barbeque plank.
Salt and pepper it.
Now, squeeze juice from lemons in a bowl add olive oil, garlic, parsley, salt, pepper and mix well.
Now put planked fish on grill and baste with some of the lemon mixture.
Cook fish well. Then, put cooked salmon on a platter
and top with the remaining lemon sauce. Serves 4 people.

Francesca Mione
Catasauqua, PA

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Simple Weber Cedar Planked Salmon

1 Salmon fillet(1.5-2lbs. and about one inch thick)
1 Tblsp. lemon zest(zest of 1 lemon)
2 sprigs fresh dill
1 tspn salt
1tspn Cayenne pepper
lemon wedges

Immerse a Just Smoked Salmon Western Cedar grilling plank in water for at least one hour.
Brush olive oil lightly over top surface of Cedar plank. Place salmon fillet skin side down on top of plank.
Sprinkle the lemon zest, dill, salt, and pepper evenly over the fillet.

Place the planked salmon in the center of the cooking grate an inch or two over white charcoals.
Grill for 25 to 30 minutes or until the salmon is opaque
in the center and the flesh flakes easily with a fork.
Garnish with the wedges. Perfect for a party of 4!

Betty Williams
Grand Forks, ND

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Recipe for Jeff's Mango Planked Mahi

2-3 lb piece of fresh mahi - cut into 2-3 filets
1 justsmokedsalmon Cedar Plank
1 mango cut into pieces with skin
white wine
lemon
dill
olive oil
Mango chutney* see below

Soak justsmokedsalmon cedar plank for 3-4 hours in water and white wine
(2:1) so the plank is submerged.
Marinate mahi in 2 cups wine; 1/2 cup olive oil, juice of one lemon, dash
of dill, salt & pepper for 20 min.

On super hot grill, place the soaked plank for 2-3 min to blacken. With
tongs, flip plank over and cover. When plank starts to crackle, place Mahi
filets, skin down on the hot wood. Garnish wood with mangos and sliced lemon
wedges. Cover and cook for 20-35 min depending on heat. (Do not open
often or grill loses heat and smoke!)

Serve on platter with Jeff's Mango Chutney* on the side.
*Jeff's Mango Chutney
1 mango, diced (withOUT skin or seed)
1/2 green pepper, diced
1/2 sweet red pepper, diced
1/2 onion, diced (substitute 1/4 cup of green onions)
1 clove garlic, chopped
1 T. olive oil
1 T. balsamic vinegar
1 t. sugar or honey

Mix all ingredients in bowl. Keep chilled until ready to serve.

ENJOY!

Jeff from Northhampton, MA

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George's Alder Planked Salmon Recipe

Soak alder plank for 24 hours
Wash and dry 2 ½ to 3 ½ pound skinned fillet of salmon
Put salmon in 2 gal Ziploc bag with:
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup lemon or lime juice
¼ cup white wine

Cut lemon zest (as little of the white peel as possible) from one lemon and put juice of lemon in with salmon

Marinate salmon for about 30 minutes
Rub salmon with olive oil and put on soaked plank and sprinkle with:
Chopped lemon zest
1 tablespoon horseradish
1 teaspoon dill weed
Ground pepper
6 or 8 dashes of Tabasco

Put meat thermometer probe in salmon—if possible use probe
with wire attached that extends outside grill
and insulate thermometer wire with fabric tube oven gasket
from salmon to exterior of grill—and put plank and salmon on hot grill
and cook with grill covered until internal temperature of salmon is 140.

Remove and serve immediately—the plank will be charred
so needs to be put on a lined platter or tray

I use a Maverick Redi-chek or Polder thermometer
and a Weber charcoal grill and alder planks that are 7.5”x14.5”x1/2” from Just Smoked Salmon!

George C. Atlanta,
GA

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Big John's Planked Salmon with Feta Cheese Crust Recipe

Topping: feta cheese, olive oil, lemon pepper, dill weed (fresh if possible),
garlic (finely chopped, or powder).
Mix thoroughly, to the consistency of a lumpy paste.
Spread about 1/4" thick on the flesh side of the salmon fillet.
Cover and refrigerate for several hours.

About the time you begin preheating the grill,
remove fish from refrigerator and allow it to come to room temperature.
Place skin-side down on soaked, already-smoking alder plank,
and cook as slowly as possible, lid down as much as possible.

When the feta cheese is browned a little on top,
the salmon should be nicely cooked, still a little translucent in the center.
AND the feta? its original strong smell will have been replaced
with a flavorful smoky sweetness.

John Dendy
Arlington TX

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Salmon Plank Grilling Recipe

1 Tbs. of Kosher salt
1 Bay leaf
whole pepper corns
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried rosemary
olive oil
1 Tbs. honey

Grind all of the above except for the olive oil and honey in a coffee
grinder
Coat the salmon fillet with olive oil. Sprinkle the fish liberally with
the ground herbs and then drizzle the Tbs. of honey on top of the fish .
Cook on the plank in a hot BBQ. Looks great, tastes great.

Irvin Shiffman
Beverly Hills, CA

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Mick's Charred Planked Salmon Recipe

This recipe uniquely uses a charred plank, make it the last use for your plank.

One Justsmokedsalmon.com Alder grilling plank
One 3 lb King salmon fillet
Olive oil
Lemon juice & vinegar to taste
parsley

Prepare your coals for grilling as you normally would in a charcoal or gas grill. Lightly
oil one side of the Plank with oil and place it, oiled side down, on the hot coals. Char
the wood well, and then remove and flip it over. Brush the charred side again with olive
oil and a little lemon juice or vinegar. Now lay your fillet skin side down on the plank,
and close the hood, or use a tin foil tent. Cook the fish about 10 minutes per inch
thickness. Brush the fish well with oil with a sprinkling of parsley about two minutes
before it's done. The skin will stick to the board and fish will loosen easily with a
spatula. Prepare for the most flavorful planked salmon you have ever had.

Mick Sager
Grays Harbor, WA

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Alder Orange Salmon Recipe

1 salmon fillet, about 11/2 lbs
1/4 cup olive oil
1 lemon or orange, juice and zest
1 Tbsp chopped fresh basil
1/2 tsp salt
1 tsp freshly ground black pepper

Marinate the salmon in remaining ingredients. Meanwhile, soak a justsmoked salmon.com alder
plank in cold water for about 2 hours (weighting it with something heavy)

TO BARBECUE:

Place salmon on plank. Put the plank directly on the barbecue grill. Close the lid and cook
over medium-high heat for about 20 minutes. Preparation time: 2 hours Cooking time: 20
minutes depending on thickness of salmon. Serves 2.

Deanna Nimz
Portland, OR

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Spicy Planked SalmonRecipe

*1/2 pound salmon
*1 tablespoon Creole spice
*1 justsmokedsalmon cedar plank, oiled well with olive oil
*1/2 onion, grilled
*1/2 pepper, grilled
*1 cup marinade **See Below
PREPARATION: *Rub salmon with creole spice and place on the cedar plank. Place salmon on
grill, close the lid. . Chop grilled onion and pepper and add to BBQ sauce. After 10
minutes, brush marinade on salmon. Let cook 2-6 more minutes.
MARINADE:
*1/4 cup olive oil
*2 Tbl. lemonade concentrate
*2 Tbl. BarBQ sauce
*Salt & Pepper
*1 Tbl. dill

Marty Helms,
Denver, CO

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Cedar Planked BBQ Salmon Recipe

8 Salmon 6 oz Fillets, Skinless
2 cedar planks, soaked in water for 4 to 6 hours
1 tbsp. BBQ seasoning
sea salt
1 large lemon

Crust Mixture
Mix together the following:
1 cup fresh dill, chopped
1/2 cup shallots, chopped
2 cloves garlic, chopped
2 green onions, chopped
3 tbsp. black pepper, cracked
2 tbsp. olive oil
juice of one lemon

Preheat grill to high. Sprinkle BBQ seasoning on salmon. Combine together all ingredients
for the crust mixture and spread generously over the flesh side (not skin side) of each
fillet. Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5
minutes until they start to crackle and smoke. Carefully lift lid and place salmon fillets
on hot planks, skin side down. Close lid and plank-bake salmon for 12 to 15 minutes for
medium doneness. Check periodically to make sure that planks are not on fire. Use spray
bottle to extinguish any flames. Squeeze lemon over fillets. Carefully remove planks from
grill and transfer salmon to serving platter.

Kari Kopech
Hopkins, MN

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PLANKED SALMON RECIPE WITH GRILLED PINEAPPLE, RHUBARB

2 sides salmon (5lb each)
1 c pineapple juice
1 c rhubarb -- grilled, minced
1 c fresh pineapple -- crushed
1/4 Habanero pepper -- minced

Dry Rub

4 TB brown sugar
4 TB Kosher salt
4 TB black pepper
4 TB fresh dill

Combine all ingredients and reserve. Combine in a bowl the pineapple juice, rhubarb,
pineapple and habanero
pepper. Reserve this for mopping the fish while cooking.

In long strokes, from the tail to the head, rub the dry rub on the salmon sides making
sure to do long, slow strokes. Rub the salmon for 5 minutes. Allow the salmon to sit in the
refrigerator for 3 hours.

Rinse the salmon with cold water. Cut to size & lay the fish fillets, skin side down on
a soaked, oiled Just smoked salmon cedar or alder planks. Place in a 225 degree smoker using
Just smoked salmon Alder Wood Chips(I just love Alder's taste :). Smoke the salmon for 2
1/2 hours coating the salmon every 10-20 minutes with the basting liquid.

Sarah Jervious
Pearl City, Hawaii

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Planked Salmon Steak Recipe

4 salmon steaks
1 1/2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon freshly ground pepper
Salt to taste
Season and preheat the plank to 350 degrees. Place the fish on the plank. Combine the oil,
mustard, pepper and salt. Brush over the steaks. Grill about 18 to 20 minutes depending on
thickness until done. Serves 4.

N. Young
Washington DC

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Hazelnut Grilled Salmon Recipe

1/4 - 1/2 cup of skinned hazel nuts. (Place hazelnuts in oven at 375 F; bake for 8-10 minutes. Quickly put in a clean dry dish towel, fold & rub vigorously to remove as much skin as possible. Finely chop nuts in a food processor, nut grinder or with a chef's knife.)

4 lb. salmon fillets
1 Tblspn apple butter
1 Tblspn Dijon Mustard
1/4 Tspn dry thyme leaves
2 pinches of black pepper

Season Alder Planks with Olive Oil and place salmon skin side down.
Combine apple butter, mustard, thyme & pepper in a bowl,
Brush on salmon.
Top with hazel nuts.
Grill until fish flakes easily with a fork.

Be ready to crave more!

Joyce Botz
Edmonds, WA

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Herbed Salmon Recipe

4 Salmon Fillets
2 Tablespoons Honey Mustard
1/4 c. chopped, mixed herbs
(Chives, parsley, dill, rosemary, basil and mint)

Oil plank and salmon skin. Place fillet skin side down on
the grilling plank.
Combine the mustard & herbs in a small bowl; brush mixture
over salmon.
Grill until salmon is barely opaque in the center.

A. Newman,
MN

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