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
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