Sunday, November 15, 2009
Cedar Plank Grilled Salmon
Salmon is my favorite fish. Recently, we took the advice of our friends Kevin and Maryella and started grilling salmon on cedar plank. Wow! This is a fantastic way to honor a fine piece of Atlantic (shown here in the photo) or, our fave, King Salmon.
CEDAR PLANK GRILLED SALMON
12 oz. Salmon Fillet
1 Cedar Plank
1/2 cup plus 1 cup Sauvignon Blanc
1 Tbsp. Coarse Grain Mustard
1 Tbsp. Worcestershire Sauce
3 cloves Garlic, chopped
At least two hours prior to grilling (overnight is fine), fill a bucket or pan with enough water to cover the cedar plank.
Add 1/2 cup Sauvignon Blanc to the water, then place the wood in the container.
In a small bowl, whisk together 1 cup Sauvignon Blanc, Mustard, Worcestershire and Garlic.
Pour half of the marinade into a baking pan.
Clean Salmon and pat dry.
Place fillet flesh side down in baking pan.
Pour remaining marinade over the fish. Cover and refrigerate at least 1 hour, even overnight, until 30 minutes prior to grilling.
Sear both sides of the Salmon on high heat before placing it on the cedar plank. This will help to retain moistness in the fish.
Introduce plank to the grill, place fillet on it.
Be prepared to flip the fillet several times.
Spoon excess marinade from prep pan onto the fish until the last turn. (This ensures that the marinade is fully cooked).
Fish is done when opaque, flaky yet still moist, and white juices emerge. Remove Salmon from cedar plank and serve immediately.
Sorry, no photo of the finished product this time, as we were very hungry! Suffice it to say that this simple recipe results in extremely moist and delicious grilled Salmon!
GRILL MASTER'S TIP:
Keep a spray bottle filled with water in your grilling arena, as the wood sparks and catches on fire! You'll need to spritz it several times during the process!