Kinghat Cedar Planked Grilled Salmon

Salmon Grilled on a Cedar Plank is a common method for preparing salmon, traditional to the Native Americans of the Pacific Northwest of the United States and British Columbia in Canada.

That Native Americans occupying the Pacific Northwest would spear or club salmon from the shores of the inland streams during the annual salmon runs. The fish were then brought back to their settlements for cleaning and smoking, then stored for the hard winter months ahead.

Grilling on a cedar plan is such a simple and elegant technique for cooking salmon . The fish streams gently in the heart of the grill, staying tender and moist by picking up smoky flavours from the grill and the wood flavours from the cedar.

Preparation time 15 minutes

Grilling time 15 to 20 minutes

Serves 6 to 8

Use Untreated Cedar planks for grilling

Ingredients

Salmon fillets, skin removed

¼ cup olive oil

2 to 3 teaspoon lemon zest

2 teaspoons finely chopped fresh rosemary

2 teaspoons finely chopped fresh thyme

3 garlic cloves finely minced

2 Lemon wedges for serving

Salt and black pepper to taste

Method

Soak untreated cedar plank in a sink or large oven tray for at leave two hours or overnight.

Making the marinade, in a large dish enough to hold the salmon. combine the olive oil, lemon zest, garlic, herbs, salt and pepper.

Add the salmon to the dish and turn to coat evenly, let the salmon marinate for at least 30 minutes or until ready to grill in the fridge. Then allow it to rest at room temperature before grilling.

Pat dry the plank and place the marinated salmon on the plank.

Grill covered over medium heat (350 to 450 F) for 15 to 20 minutes, or until the salmon is done to your liking serve the salmon right off the plank with lemon wedges and enjoy.

Salmon side sauce

175ml of sour cream

1 tablespoon of mustard

1 teaspoon of hot chilli sauce

2 tablespoons of snipped fresh dill

2 tablespoon of lemon juice

1 garlic clove minced

In a small bowl combine sour cream, mustard, fresh dill, lemon juice, garlic and hot sauce. Store in an air tight container in the fridge and use fresh.

Goes well if you making salmon roll sandwiches with cabbage slaw.

kinghat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s