Here’s the recipe for Steve’s cedar plank BBQ’d salmon:
For two fillets –
1/4 cup of butter
little less than 1/4 cup of maple syrup
minced garlic to taste (1/2 to 1 tablespoon)
1 – 2 teaspoons of coarse ground black pepper
1 – 2 teaspoons of dill
Mix all ingredients into paste.
Soak a cedar plank in water for about 15 minutes. Put fillets on the plank skin side down, then apply a generous layer of paste on the salmon meat. Cook on a grill, medium to high heat, with cover/lid, for about 10 – 20 minutes.
Here’s a few comments from the chef:
“It is best to let the butter come to room temperature before trying to mix ingredients. I also like to add a tablespoon of brown sugar. I pat the fish dry first so it is easier to spread the stuff. The time can vary a bit depending on how hot the grill is and the size of the fillet, so I start checking 10 minutes into the cooking for firmness, as it starts to firm up, I take a fork to the thickest part to see if it is done down to the skin.”
Try it out, it tastes great!
It is best to let the butter come to room temperature before trying to mix ingredients. I also like to add a tablespoon of brown sugar. I pat the fish dry first so it is easier to spread the stuff. The time can vary a bit depending on how hot the grill is and the size of the fillet, so I start checking 10 minutes into the cooking for firmness, as it starts to firm up, I take a fork to the thickest part to see if it is done down to the skin.
Okay, one more correction. After grilling another 1/2 dozen fillets, I have been using one stick of butter for 2 fillets.. go figure one stick of butter is 1/2 cup not a 1/4 cup…. so let’s try this again:
For two fillets –
1/2 cup of butter (best at room temp, melted does not work well)
1/3 cup of maple syrup
1 heaping tablespoon of brown sugar
minced garlic to taste (1/2 to 1 tablespoon)
1 – 2 teaspoons of coarse ground black pepper
1 – 2 teaspoons of dill weed
Mix all ingredients into paste.
Soak a cedar plank in water for about 15 minutes. Put fillets on the plank skin side down, pat the fish dry (it helps with spreading the topping), then apply a generous layer of the topping on the salmon meat. Cook on a grill, on high heat, with cover/lid, for about 15 – 25 minutes. At 15 minutes, start checking for firmness. As it starts to firm up, take a fork to the thickest part to see if it is done down to the skin.
You can substitute fruit woods for the cedar for a fruitier taste. I have used a cherry plank. You can also try apple wood.
Be careful of using any boards from a lumber store, the wood may have been treated with something undesirable. To avoid that, and because alder is abundant it this area, I cut and split my own alder boards which also have a nice smokey flavor. The boards do not need to be sanded flat or smooth.