Best 2 Alder Planked Salmon With Egg Sauce Recipes

Indulge in the delectable flavors of alder-planked salmon, expertly paired with a rich and creamy egg sauce. This harmonious dish combines the natural smokiness of alder wood with the tender, flaky texture of salmon, creating a symphony of flavors that will tantalize your taste buds. Accompanying this main course are three additional recipes that elevate the dining experience: a zesty lemon-herb butter for a burst of freshness, a refreshing cucumber salad with a tangy dressing, and a classic coleslaw with a creamy mayonnaise-based dressing. Each recipe complements the salmon perfectly, offering a balance of flavors and textures that will leave you craving more.

Here are our top 2 tried and tested recipes!

PLANKED SALMON WITH HONEY-BALSAMIC GLAZE

Planked Salmon with Honey-Balsamic Glaze image

Cedar-Planked Salmon, a smoky, earthy take on the favorite fish, is a dish commonly prepared in Washington State, where they are plentiful. To add this woodsy flavor to your fillet, brush the salmon with Michael Chiarello's honey-balsamic mixture, and then broil the fish atop soaked, browned cedar planks.

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 12h35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks

Steps:

Preheat the broiler. Preheat the oven to 400 degrees F.
If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
Remove the fillets to a platter, or immediately serve directly from the planks.
Per Serving: Calories 512; Total Fat 29 grams; Saturated Fat 9 grams; Protein 35 grams; Total Carbohydrate 28 grams; Sugar: 28 grams; Fiber 0 grams; Cholesterol 109 milligrams; Sodium 1185 milligrams

ALDER PLANKED SALMON WITH SOY GINGER MARINADE

Alder Planked Salmon With Soy Ginger Marinade image

A wonderful smokey salmon with a perfect sauce from Fire & Flavor Grilling Company, courtesy of Elise Lalor of Issaquah, WA

Provided by jdrichardson

Categories Very Low Carbs

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons minced garlic cloves
2 tablespoons soy sauce
1 tablespoon fresh ginger, grated
2 tablespoons fresh parsley, finely chopped
1/4 cup canola oil
8 ounces boneless salmon fillets
1 tablespoon sesame seeds, toasted
2 tablespoons scallions, finely chopped

Steps:

Soak plank in water to cover for 1 hour or longer if possible and drain.
Prepare barbeque.
Combine garlic, soy sauce, ginger, parsley, and oil in large zip bag. Shake to combine.
Add salmon to marinade.
Marinate in refrigerator for 30 minutes, turning once.
Place soaked plank on grill grate over medium-heat. Heat plank for 2 to 3 minutes, urn plank, and continue heating for an additional 3 minutes.
Remove salmon from marinade; discard marinade and place salmon, skin side down on charred side of plank.
Grill salmon, with lid down, approximately 15 minutes, or until fish is medium rare or to your liking.
Sprinkle with sesame seeds and scallions.

Nutrition Facts : Calories 427.1, Fat 33.5, SaturatedFat 2.9, Cholesterol 58.9, Sodium 1086.8, Carbohydrate 6, Fiber 1.2, Sugar 0.6, Protein 26.1

Tips:

Choose the freshest salmon you can find. Look for fish that is firm to the touch and has a bright pink color. Avoid salmon that is slimy or has a strong fishy smell.
Use a good quality alder plank. Alder planks are available at most kitchen stores. Make sure the plank is at least 1 inch thick and long enough to accommodate your salmon fillet.
Soak the alder plank in water for at least 30 minutes before using it. This will help to prevent the plank from burning.
Season the salmon fillet with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
Place the salmon fillet on the soaked alder plank. Make sure the skin side of the salmon is facing down.
Grill the salmon fillet over medium heat for about 15-20 minutes per inch of thickness. The salmon is done when it flakes easily with a fork.
Make the egg sauce while the salmon is grilling. The egg sauce is a simple sauce made with eggs, butter, and lemon juice. It is a delicious complement to the salmon.
Serve the salmon with the egg sauce. The salmon can also be served with rice, vegetables, or a salad.

Conclusion:

Alder planked salmon with egg sauce is a delicious and easy-to-make dish. The salmon is cooked to perfection on the alder plank, and the egg sauce is a perfect complement to the fish. This dish is sure to be a hit with your family and friends.