Cedar Planked Salmon
- 1/4 teaspoon Smoked Salt
- 4 Tablespoons vegetable oil
- 2 Tablespoon soy sauce
- 6 Tablespoons, choice of chardonnay
- 1 Teaspoon ground ginger
- 2 Tablespoon brown sugar
- Freshly ground pepper to taste
- 2 Pound Salmon fillet
- 1 Teaspoon lemon juice
- Combine all liquid and dry ingredients in a bowl; reserve lemon
- juice, blend and set marinade aside
- Rinse plank. Fill a container with water large enough to fit wooden planks. Use a large pan, sink or heavy plastic bag will work. Submerge for at least 20 minutes and as long as 3 hours .
- Turn your gill temperature to about medium-high or about 425° F. At this temperature, the grilling planks should give off a medium- to-light smoke.
- Place the soaked plank onto the grill and close the lid. Within a few minutes, the plank will begin to smoke and crackle . Raise the lid, place the Arctic Char onto the plank then close the lid . Cooking times can be as short as 8 and up to 25 minutes.
- Can Cedar Planks be reused? Yes, if they are not exceedingly charred or cracked. Simply brush clean with warm, soapy water, set up to dry and store in paper bag. Re-soaking is optional. Personally I always presoak.
- Marinating Instructions
- Leave the Salmon whole or cut into individual servings. Place into a shallow dish, add marinade
- Cover and let sit 20 minutes
- Preheat plank. Carefully lift lid and place Salmon, skin down on
- plank. Close the lid and let hot-smoke for 8-10 minutes or until
- For the Glaze
- Transfer marinade to a small sauce pan. Gently simmer on stovetop till reduced by half. Remove from heat and add lemon juice.
Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Block Nine, Pinot Noir – Caiden’s Vineyards - 2009 California - $15.99