brian-in-alaska
Active member
Cedar Salmon Mahogany
1 Salmon Filet, 1-2 lbs., skin on, cut into 6-7 oz. servings
1 Cedar plank, soaked in water at least 2 hours
Outdoor Grill
Olive Oil, Extra Virgin, drizzled over the fish.
Salt, coarse, sprinkled on oiled fish to taste.
Lemon-Pepper generously ground over the fish..
Red Pepper, crushed, sprinkled over fish to taste.
Honey, drizzled over fish.
Balsamic Vinegar, drizzled over the top of fish.
Prepare your coals in the center of the grill. When they are hot, place the wet cedar plank directly over the top. Let it start to smoke (about 3 to 5 minutes) before you place the serving size filets on the top side. Cover and cook till done. Rule of the thumb is about 10 minutes per inch of fish. My fire was not as hot as I wanted it, and my fish took about 25 minutes to bake. This type of recipe can be done by the indirect roasting method as well if you wish.
I served this with New York style potato salad, roasted veggys, and ice cold beer.
Notes: I used fresh Taku River (Juneau Area) King Salmon for this recipe. But it can be used with any salmon. King Salmon (Chinook) has more oil and therefore tends to be more moist than the Red (sockeye) or Silver (Coho). I was able to get this fish fresh at Costco here in Anchorage. They have Copper River Reds as well. I am not sure if they have this fish available system wide, but you should check it out if you can.
I use a Weber Kettle and swear by it. For this recipe I keep the air open on the bottom and on the top while covered. I had a water spray bottle handy but did not need it as the cedar did not decide to burn out on me.
The fish finishes up with a beautiful dark finish and a wonderful smokey flavor, It also has a touch of sweetness along with a hint of spice from the red pepper.
Enjoy.
1 Salmon Filet, 1-2 lbs., skin on, cut into 6-7 oz. servings
1 Cedar plank, soaked in water at least 2 hours
Outdoor Grill
Olive Oil, Extra Virgin, drizzled over the fish.
Salt, coarse, sprinkled on oiled fish to taste.
Lemon-Pepper generously ground over the fish..
Red Pepper, crushed, sprinkled over fish to taste.
Honey, drizzled over fish.
Balsamic Vinegar, drizzled over the top of fish.
Prepare your coals in the center of the grill. When they are hot, place the wet cedar plank directly over the top. Let it start to smoke (about 3 to 5 minutes) before you place the serving size filets on the top side. Cover and cook till done. Rule of the thumb is about 10 minutes per inch of fish. My fire was not as hot as I wanted it, and my fish took about 25 minutes to bake. This type of recipe can be done by the indirect roasting method as well if you wish.
I served this with New York style potato salad, roasted veggys, and ice cold beer.
Notes: I used fresh Taku River (Juneau Area) King Salmon for this recipe. But it can be used with any salmon. King Salmon (Chinook) has more oil and therefore tends to be more moist than the Red (sockeye) or Silver (Coho). I was able to get this fish fresh at Costco here in Anchorage. They have Copper River Reds as well. I am not sure if they have this fish available system wide, but you should check it out if you can.
I use a Weber Kettle and swear by it. For this recipe I keep the air open on the bottom and on the top while covered. I had a water spray bottle handy but did not need it as the cedar did not decide to burn out on me.
The fish finishes up with a beautiful dark finish and a wonderful smokey flavor, It also has a touch of sweetness along with a hint of spice from the red pepper.
Enjoy.