The trick is to smoke the meat and not make the meat smoke
Date:August 04, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Cedar Planked Salmon
Will the plank was soaking it was time to make the sweet & spicy dressing
The marinade is mixed using a food processor
While the plank was preheating for about 10 minutes per side the salmon was brushed with the dressing
The salmon has been added to the plank which was just starting to smoulder
It took about 25 minuts took cook the salmon
The salmon was served with shoestring fries, mixed veggies & some crusty rolls
The salmon was excellent with the cedar smoke adding excellent flavor to the fish
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The realization of this recipe was a long time coming. It was intended to be the first fish recipe I made, but for various reasons it never happened. This week I picked up some cedar planks and hoped the planked salmon was worth the wait. Fortunately it was well worth the wait. The salmon received a spicy dressing while the plank was being heated to smoldering. The plank was then moved so the salmon could be added and the cooked using indirect high heat. The plank served several purposes: it helps keep the salmon from sticking to the grill, it imparts smoke flavor to the wood and it becomes the serving platter. It took around 25 minutes to cook the salmon and it was still nice and moist when it was done. Some of the dressing had been reserved for serving with the finished salmon and it really worked well with it. The salmon was good already, but the dressing made it special. Slowly but surely with the right recipe I am loosing my fear of grilling fish.
Weber's Real Grilling:
Cedar-Planked Salmon with Honey-Lime Dressing - Page 242