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SEAFOOD RECIPES
CEDAR PLANKED WILD ALASKAN SALMON
Ingredients:
Wild Alaskan Salmon fillets
Topping Mixture Ingredients:
3 tbsp Lemon Juice
2 tsp Dill Seed
1 tsp Montreal Steak Spice
1/3 cup BBQ Sauce
2 cloves Garlic
3 tbsp Maple Syrup
1 med Onion (chopped fine)
1 tbsp Crushed Pepper Corns
Soak Cedar Planks under water for 4-6 hours. Combine topping ingredients and let sit 2-3 hours.
Brush one side of the cedar plank with Olive Oil & sprinkle with Pickling Salt, crushed fine.
Place Salmon filets skin side down on salted side of the plank, cover with the topping mixture.
Place plank on a hot BBQ, cook on med for approximately 20 min (until salmon flakes easily). If the plank catches on fire spray with water.
Cajun Plank Wild Salmon
Ingredients:
3 lbs. Wild Alaskan Salmon filets
1/4 cup Sesame 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 fillet
Spray or Brush a coat of oil on the flesh side of the salmon fillet. Dust with the Garlic powder, Seasoning and Pepper. Rub the seasoning into the salmon using small circular motions with your fingertips and spray/brush with oil 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 on each side.
Spray/brush one side of the plank with Oil, place salmon 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 cause 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.
Cedar Plank Barbequed Salmon
Ingredients:
1 box brown sugar
1/2 cup Jack Daniels Whiskey
1/2 cup honey
2 cups prepared BBQ sauce
Juice from 3 lemons
Juice from 3 oranges
6-8 Wild Alaskan Salmon fillets
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 fillets with the glaze and grill until marked. Transfer the salmon to a cedar plank, brush with glaze, then bake in oven until done.
Cedar Plank Grilled Alaskan Salmon
Ingredients:
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
1 cedar BBQ grilling plank
Wild Alaskan Salmon fillets, skin removed, cut into 6oz portions
1 lemon, cut into 4 wedges
Soak the cedar plank for at least 5 hours. Place the first 8 ingredients in a food processor or spice grinder and process until well blended. This is your dry rub. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use.
Place the Wild Salmon fillets on wax paper. Sprinkle both sides of the salmon evenly with the dry rub (1 ½ teaspoon per serving). Press the seasoning into the flesh. Refrigerate the salmon, uncovered, for at least 2 hours and up to 12 hours. 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. 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 fillet and the heat of the grill. Remove when the salmon reaches an internal temperature of 1200F to 1250F. Garnish with lemon wedges and serve. Serves: 2
Cedar Plank Salmon with Butter Pecan Sauce
Ingredients:
3 TBS Shallots Finely chopped
3/4 Cups white dry wine
1 TBS Champagne wine vinegar
3 TBS Heavy Cream
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
1/4 Lb sweet cream butter
5 Wild Alaskan Salmon filets
Olive oil
fresh Parsley, chopped
Directions:
for the 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.
Brush the salmon fillets with Olive oil, and place on a pre-soaked, oiled, cedar plank. Grill until salmon is tender and flaky (about 3 to 4 minutes on each side).
Top with Butter Pecan Sauce and chopped parsley and serve.
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