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[Total: 2 Average: 5/5]
Tags: Barbecue, BBQ, Cedar Plank Salmon, Cedar Planks, Greenwich Free Press, Grilled Salmon, Grilling, Grilling Time, Honey, Kosher Salt, Lemon Juice, Lemons, Niall Glavin, Pacific Northwest, Pepper, Recipes, Rosemary, Salmon, Salmon Filets, Salt, Seafood, Victoria Hart Glavin, www.tinynewyorkkitchen.com
When I lived in the Pacific Northwest my son and I used to make Cedar Plank Salmon all of the time. Of course the salmon was always fresh and picked up the aromatic cedar taste after grilling on cedar planks. The most important part of this recipe is soaking the cedar planks for about 2 hours in cold salted water. You can find cedar planks at most grocery stores.
- 2 Large Portions Salmon Filets
- 1/3 Cup Honey
- 1/3 Cup Freshly Squeezed Lemon Juice
- 1 Large Sprig Fresh Rosemary
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 2 Cedar Planks
- In large-size bowl combine honey and lemon juice. Add rosemary.
- Remove skin from salmon. Season with kosher salt and pepper. Place salmon is shallow bowl and pour honey mixture all over. Cover with plastic wrap and place in refrigerator for 45 minutes.
- Soak cedar planks for 2 hours in cold salted water. Remove from water and dry planks with paper towels.
- Lay salmon on planks.
- Heat grill to medium-high. Set grill for indirect grilling. Place cedar planks in center of hot grate, which should be away from heat.
- Cover and cook 20 to 30 minutes until cooked through.
- Remove and transfer to serving platter.
- Serves 2
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
