Salmon Grilled Over Cedar Planks
We just had to share this latest recipe. A friend of mine swore by it. At our house Paul is in charge of the grill and I am in charge of the cooking inside the house. Our skills usually compliment each other. When I told Paul what I wanted to try his eyes lit up when I explained we would have to go to Menards to get the supplies and he would have to use his power tools before hitting the grill.
We headed to Menards to purchase a Cedar Fence Picket for $2.19!! We brought our picket home and Paul used his miter saw to cut into thirds. We soaked our picket in the kitchen sink for about an hour.
Paul started the grill and set 2 of the planks over high heat. We let the planks heat for about 5 minutes.
We had a mixture of olive oil, garlic, chives and a seasoning from a Minnesota company Wayzata Bay Spice 10,000 Lakes Fish Seasoning. Purchased from The Abundant Kitchen in Buffalo, MN. You could probably skip the full mixture and use only olive oil. It definitely added some great flavor. We had it from some lobster tails that we were grilling at the same time.
When Paul lights the grill he fills it up!
Paul brushed the oil over the planks. After a few minutes the aroma of cedar and our oil mixture was a sign that we were on the right track.
We let the planks and oil heat for about 5 minutes before putting our fresh salmon on.
While Paul was prepping the grill and planks I was in the kitchen getting our Dijon Mustard dressing ready for the salmon. I got the recipe from a dear friend of mine that hosted me for lunch. We used this as the salad dressing. This is more of a throw together kind of recipe until you like the taste. Dijon Mustard Salad Dressing 1/4 cup Oil Olive 1/4 cup Apple Cider Vinegar 1 tablespoon dijon mustard-you may have to add another tablespoon
Squirt of honey Squirt of lemon juice
We then placed the salmon skin side down on the warm planks and brushed the salmon with the dressing.
We then added more sprinkled of 10,000 Lakes Fish Seasoning. Close the lid to the grill and set your timer for 10 minutes. Do not open the lid and/or flip the salmon.
Make sure you walk out to the grill to enjoy the smell of the cedar, dijon mustard and fresh salmon cooking!!
DING! 10 minutes and your salmon is done!
This method left our salmon so moist. We both felt that it was fool proof. With the water soaked planks it would be difficult to over cook it. The meat flaked off of the skin easily.
CK Seafood takes pride in supplying the Midwest with fresh, high quality seafood at a competitive price. If you would like to order some salmon call or email us. We are getting weekly shipments to ensure that our customers are receiving the freshest fish possible.
CK Seafood 612 454 0833