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Slammin’ Salmon
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Description
Of course cedar planks and salmon are made for each other; that’s certainly no secret. However, the addition of an Asian glaze takes things to a much higher level. The subtly smoky fish combined with the cherry and hoisin in the glaze work wonderfully together.
Ingredients
- 2 whole Food-safe Cedar Planks (about 3/8" Thick)
- 1 cup Asian Barbecue Glaze (see My Recipe Box)
- 1 whole Salmon Fillet (about 3 Pounds)
- Kosher Salt
- Pepper
- Canola Oil
Preparation
Soak the cedar planks in warm water for about two hours. Make sure they stay submerged.
About 30 minutes before you are ready to start cooking, start your grill and prepare for direct cooking over a medium-hot fire (375-400º).
Cut the salmon fillet in half width-wise.
Season both sides of each half lightly with salt and pepper and brush with a light coat of oil.
Place each half of the fillet on a cedar plank with the skin-side down.
Note: if the fillet has a thin tapered belly edge, fold it under.
Put the planks directly over the coals/flame and close the lid.
Cook until you start to see a milky white edge form near the thick end of the fillets (about 20 minutes at 375º).
Brush the top of each fillet with a liberal coating of the glaze.
Continue cooking for another five minutes.
Brush the top of each fillet with another liberal coating of the glaze.
Continue cooking for another five minutes.
Remove the planks to a sheet pan.
Portion the fillets and drizzle each with a little of the glaze.
Serve and enjoy!
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11 Comments
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periwinkle on 4.18.2010
This recipe is soo fantastic! I’ve made it a few times now and everyone just raves over it. The only thing I do is make a double batch of the sauce. I also cook up coconut rice and lay the fish on top of the rice, drizzle w/ a little extra sauce and sprinkle with slivered green onions. The presentation is beautiful and the taste is out of this world. I can’t thank you enough for this recipe!
patiodaddio on 3.15.2010
That’s very cool, Dena. Thanks so much for sharing your results. I’m very happy that it worked well for you. -John
Dena Dendy on 3.15.2010
I also forgot to mention that my, soon to turn 4 years old, son also loved the salmon. He ate every morsel on his plate but left every other item untouched. If I had made an extra fillet he would have eaten that too!
Dena Dendy on 3.15.2010
I searched everywhere in my supermarket but could not find the mirin for the glaze. I live in a small town and the asian section is only about 3 feet wide. I also did not have the cedar planks so I baked them in the oven. They turned out great and my husband loved them. He said, “I would eat that again tomorrow”. That is high praise in this house. Oh, to anyone who is concerned about the cherries, I don’t like cherries myself and there was just a sweet and tart flavor but nothing over the top about the preserves. Thanks for sharing this!
patiodaddio on 3.10.2010
Oh, the glaze would go very, very well on venison.
Thanks for the review and the kind words. I’m really glad you enjoyed it. -John