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Salmon on a cedar grilling plank

Salmon with Mustard Soy Glaze Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

If you’re looking for a simple but exciting dinner idea, try this cedar plank salmon with mustard soy glaze and brown sugar as the taste is out of this world. Combining whole grain and Dijon mustards with brown sugar gets you just the right amount of sweetness to acidity. Fresh rosemary adds another layer of deliciousness to this incredible dish.

If you’re thinking about spicing it up, go for it. You could add fresh ginger and minced chilli peppers to the marinade as there’s nothing wrong with a little kick. The same marinade also works well with chicken wings or pork chops, both proteins that are brilliant options for cedar plank grilling.

Cedar Plank Salmon with Mustard Soy Glaze – Serves 4

You’ll need:

  • 4 decent size salmon filets, skin removed
  • 2 medium-sized cedar grilling planks
  • ¼ cup wholegrain mustard
  • 2 tbsp Dijon mustard
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • ½ tsp freshly cracked black pepper
  • ½ tbsp chopped fresh rosemary

Step 1:
Soak your cedar planks in water for about an hour making sure they are fully emerged.

Step 2:
In medium bowl whisk all ingredients for the marinade together. You can save a small amount of sauce for dipping later.

Step 3:
Place the salmon in a shallow baking dish and pour the rest of the sauce over the fish. Allow it all to marinade and soak up all the goodness for about 30 minutes uncovered in the fridge.

Step 4:
Heat your grill to medium, about 200 degrees C. When the temperature is right, place the planks on your grill for approximately 3 minutes, then flip them over and place salmon on top. Close the lid and cook for approximately 15-20 minutes, until salmon is cooked through and still pink inside.

We like to serve this one with roasted root vegetables such as baby carrots, potatoes, beets and butternut squash. If you’re not into that you can try steamed broccoli, bok choy (Chinese white cabbage that’s also known as pak choi), or a fresh cucumber salad. A beautiful white wine goes well with any seafood dish, and this one is no exception. Enjoy!

July 7, 2021
Indian Spiced Salmon Smoked on a Natural Wood Plank

Indian Spiced Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish

Thanks to the addition of the deliciously complex spice blend known as garam masala, this cedar planked grilled salmon dish has a nuanced flavour that takes the salmon to new heights. Cooking the salmon with the skin on helps keep the fish nice and moist and it just gives a better flavour to the salmon when done.

Garam masala is a fragrant, warming spice blend that is often used in Indian cuisine. I think it’s amazing stuff, and it gives an incredible flavour to salmon without overpowering it. You can make it yourself by mixing coriander, cumin, pepper, cinnamon, ginger, cardamom, fennel seeds, cloves, and nutmeg. Or you can save yourself the hassle and buy it ready-mixed from the store.

Garam Masala Cedar Plank Salmon – Serves 4

You’ll need:

  • A well soaked cedar wood plank
  • About 650g salmon fillet, skin on
  • 1 tsp olive oil
  • Pinot noir
  • 2 tbsp brown sugar
  • 1 tbsp garam masala
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1 – 2 tsp olive oil

Step 1:
Soak the cedar plank in 1 part pinot noir and 2 parts water. Estimate about 1 ¼ cup of pinot noir to 2 ½ cups of water, adjusting your measurements to get the plank fully submerged. Weight the plank down with a bowl if needed and allow to soak for about an hour.

Step 2:
Place the salmon skin side down on a cutting board. Check for any bones and gently remove the ones you spot.

Step 3:
In a small bowl mix together the brown sugar, garam masala, ginger, salt, and pepper.

Step 4:
Drizzle 1 teaspoon of olive oil on the salmon and rub to evenly coat. Sprinkle on a thick layer of the spice mixture. Place the salmon, uncovered, back into the fridge and let it rest at least 20 minutes or up to 4 hours.

Step 5:
Heat the grill to medium – about 175 degrees.

Step 6:
Remove the plank from the soaking liquid, pat it dry, and rub down the top side with 1 – 2 tsp of olive oil. Place the salmon with the skin side down on the top side.

July 7, 2021