October 9, 2014

Island Jerk Salmon on Cedar Planks

On the Menu Today~
Salmon grilled on Cedar Planks~

This is a simple, yet elegant way to grill Salmon.
It's also very tasty and delicious!
The Salmon steams on the soaked cedar planks,
picking up the smoky flavors from the grill and
the cedar flavor from the planks.

Soaking the cedar planks in
Riesling White Wine lends a sweet,
fruity taste which comes from
the apricot and peach flavors found in the wine.

This post is sponsored by Gourmet Warehouse.
Gourmet Warehouse sent me a bottle of marinade to try.
The name of this marinade is called: Island Jerk.
Island Jerk marinade is great to use for chicken or fish.
It's made with soy sauce, lemon juice, allspice, onion and garlic.
It's a wonderful marinade for Salmon.

You can soak the cedar planks in water, wine, sake or cider.
We used Riesling White Wine.
The average soaking time depends really on how long you want to soak your planks.
I found that a minimum of 2 hours works best.

You can find cedar planks at grocery stores or hardware stores.
I bought my cedar planks at Menards
Cedar planks can be re-used until they become overly charred,
cracked or impossible to clean.

To clean, scrub the residue left behind after each use with a scrubber.
Allow the planks to air dry until the next use.
You can also cut a lemon in half and
lightly rub the planks with the lemon while they are still damp.
Allow the planks to air dry completely until next time.

Do not use detergents on the cedar boards.
This can give the cedar planks a "soapy" taste.
We used pre-cut salmon fillets or you can grill a whole salmon on cedar planks.

Salmon on Cedar Planks

  • 4 (4 oz) salmon fillets, with skin left on
  • 1 1/2 cups Gourmet Warehouse Island Jerk Marinade or marinade of your choice
  • several cedar planks
  • white wine, water or liquid of your choice
  • 1 gallon size ziplock baggie
Cooking Directions
  1. Soak the cedar planks in water, wine, sake or cider for 2 hours before grilling.
  2. Place the salmon fillets in the ziplock baggie, pour marinade over salmon fillets and marinade in the refrigerator for 2 hours. (Place the baggie in a large bowl to catch any drips)
  3. Heat your gas or charcoal grill to about 350 degrees or medium heat setting.
  4. Place the soaked cedar planks on the grill in a single layer so that they are in contact with the grill grates. Allow a small open space on the sides for heat and air to flow. This will help the cedar planks to smoke.
  5. Remove the salmon fillets from the marinade and lay skin side down in a single layer on top of the cedar planks. Discard left-over marinade. Cover grill.
  6. Cook the salmon fillets for 12 to 15 minutes. Check the salmon after 8 minutes. Smaller fillets will cook more rapidly than larger whole salmon fillets. The salmon is done when it is uniformly pink in the center and flakes easily with a fork.
  7. Remove the skin gently, using a thin spatula, to separate the skin from the salmon.

 We served the Salmon with a Wild Rice Blend and Fried Corn.

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