Best 6 Bbq Salmon On Wet Plank Old Native Indian Recipes
**Embark on a Culinary Journey with BBQ Salmon on Wet Plank: A Fusion of Flavors and Traditions**
Savor the enticing aroma of BBQ salmon cooked to perfection on a wet plank, a cooking method that has been passed down through generations of Native Americans. This traditional technique imparts a unique smoky flavor to the salmon, while the moist plank prevents the fish from drying out, resulting in a tender and flaky texture. Our collection of recipes offers a diverse range of culinary experiences, from the classic Native American style to innovative fusion dishes. Discover the secrets of preparing this delectable dish and tantalize your taste buds with every bite.
**Recipes Included:**
1. **Cedar Plank BBQ Salmon:** Experience the authentic flavors of Native American cuisine with this traditional recipe. Salmon fillets are marinated in a blend of herbs, spices, and citrus, then carefully placed on a cedar plank and grilled over an open fire. The cedar plank infuses the salmon with a subtle smoky aroma, creating a harmonious balance of flavors.
2. **Whiskey BBQ Salmon on Alder Plank:** Elevate your BBQ game with this modern take on the classic dish. Salmon fillets are marinated in a flavorful whiskey-based BBQ sauce, then grilled on an alder plank. The whiskey adds a touch of smokiness and sweetness to the salmon, while the alder plank imparts a delicate nutty flavor.
3. **Honey Garlic BBQ Salmon on Maple Plank:** Indulge in the sweet and savory flavors of this Asian-inspired recipe. Salmon fillets are coated in a sticky honey garlic BBQ sauce and grilled on a maple plank. The honey garlic sauce caramelizes during grilling, creating a delectable glaze, while the maple plank adds a hint of natural sweetness to the salmon.
4. **Lemon Herb BBQ Salmon on Oak Plank:** Delight in the refreshing and zesty flavors of this Mediterranean-inspired dish. Salmon fillets are marinated in a mixture of lemon, herbs, and olive oil, then grilled on an oak plank. The lemon and herbs brighten up the flavor of the salmon, while the oak plank adds a subtle smoky undertone.
5. **BBQ Salmon Tacos with Chipotle Crema:** Create a fiesta of flavors with these tantalizing tacos. Flaked BBQ salmon is nestled in warm tortillas and topped with a creamy chipotle sauce, fresh cabbage slaw, and a squeeze of lime. The smoky salmon, tangy crema, and crunchy slaw come together in a perfect harmony of textures and flavors.
BBQ PLANK SALMON
A fantastic Northwest favorite that is amazingly simple and quick to cook main course. It is commonly accepted that alder smoke compliments salmon the best, however, this recipe works great with cedar planks, too.
Provided by hangman_1
Categories Native American
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Seriously, read this thoroughly first. Cooking planks is a fire hazard if handled carelessly. Your home is not worth the best salmon you'll ever have. Almost, though. Also important, farm raised salmon has been consistently found to be the MOST TOXIC meat produced for consumption. Don't trust me, Google it! This makes preserving wild salmon runs that much more important.
- An hour and a half prior to cooking soak your plank in water for at least 45 minutes. hot water's best. This is important to keep it from catching fire in the BBQ.
- After soaked, place rinsed salmon on plank skin down. No flesh should be hanging off the edges, this makes picking a fillet's size really important because it is easier to pick the size of fillet than find or cut a plank to fit the fish. I use planks packaged and marked for this. Don't waste your time with cedar BBQ envelopes/pockets. These products are crap.
- Again, with the skin down, spread your mustard over the pink flesh to cover but not to smother.
- Sprinkle paprika or cayenne pepper on fillet to your taste preference.
- Let rest until cooking time. Meanwhile, prepare BBQ to a high heat and get together the tools/instruments you are going to use to remove the burnt plank from the grill. Keep these close by and ready. Also, consider where are you going to let the plank with an underside covered in red hot embers rest? Think this through thoroughly!
- You're going to lay the plank directly on the grill to cook the fish. As the damp wood starts to burn it will smoke the fish. It creates a lot of smoke, so BBQ placement might have to be evaluated.
- When your grill is ready place planked fish on grill and cover. Vent the BBQ medium, you want to retain as much smoke around the fish, but not suffocate your heat source. Cooking takes about 10 to 20 minutes depending on the thickness of your fillet. If you know how to test steak for rareness, the fillet should feel medium. Remember to let the meat rest and allow for it to finish cooking off the grill, so pulling it a little early is a good thing.
- Now, removing the plank is serious business! ITS UNDERSIDE WILL BE BURNING RED HOT AND WILL CATCH OTHER WOOD ON FIRE IF YOU LET THEM STAY IN CONTACT! I use a heavy duty spatula to support one end and a strong pair of cooking tongs that allow me to really grip the plank tightly for the other end. Your goal is to find something that will hold the plank so tightly WITHOUT DAMAGING FISH that you can hold it with one hand if necessary, and it will likely be necessary. Let the meat rest 5 minutes before serving. I put mine on the hot-plate burner cover of my gas grill. Its metal, making it safe.
- Alternatively, you do not need to use mustard for a good plank salmon. It's better with it, even on premium king fillets. It just is. And, cedar planks are likely easier to find. I have used a 1X9X2' of cedar I bought at a local hardware store to cook this recipe and it worked beautifully. the guys at the store assured me that the processing of the wood did not include toxic chemicals.
CEDAR PLANK-GRILLED SALMON
Salmon did planking before it was a thing! Cedar keeps the fish from getting burned or blackened and infuses it with delectably earthy flavor. Brush with my Awesome Sauce recipe before serving.
Provided by Greubel Rosie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
- Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 5.3 g, Cholesterol 114.1 mg, Fat 14.7 g, Fiber 0.5 g, Protein 36.1 g, SaturatedFat 2.6 g, Sodium 141.8 mg, Sugar 4.5 g
BBQ SALMON ON WET PLANK (OLD NATIVE INDIAN RECIPE)
This was done for us by a friend, and it is moist and awesome. We did this for friends in Australia, but it was hard to find the cedar plank for starters, and the fish was very expensive, as it seems most is all exported.
Provided by Cat..atude
Categories Canadian
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Presoak, totally submerged plank for at least 1 hour. (We are lucky enough to be beside a lake, otherwise you may have to use bathtub or container large enough to submerge the plank. Plank can be Cedar, Alder, Apple, Cherry, Hickory, Maple, Oak. Can also be soaked in beer or wine, it is the cook's choice. Plank must be short enough to accommodate the barbecue, yet big enough to accommodate the fish.
- Preheat barbecue to 350°F.
- Place plank in barbecue and allow it to preheat until it starts smoking.
- Baste salmon with butter and salt and pepper.
- Add chives or freen onions.
- Place on plank with skin side down.
- Barbecue with lid closed for 15 to 25 minutes until fish is opaque,.
- Garnish with fresh lemons sliced thinly.
- Serve and enjoy!
GRILLED CEDAR PLANK SALMON
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
- Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
- Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
- While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.
BARBECUED SALMON
My husband and I got this recipe from a chef in 1982...and we've never served salmon any other way since then! Everyone loves the mild-tasting marinade, and out here in Washington friends are always asking me for the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil and Worcestershire sauce. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes. , Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes. , Add wood chips to grill according to manufacturer's directions if desired. Place salmon skin side down on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork.
Nutrition Facts :
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
Tips:
- Choose the right salmon. Look for a fresh, wild-caught salmon fillet that is about 1 inch thick.
- Soak the cedar plank. This will help to prevent the plank from burning and will also add a delicious smoky flavor to the salmon.
- Season the salmon. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, or paprika.
- Cook the salmon over medium heat. This will help to prevent the salmon from overcooking and drying out.
- Baste the salmon with butter or oil. This will help to keep the salmon moist and flavorful.
- Serve the salmon immediately. Once the salmon is cooked through, serve it immediately with your favorite sides.
Conclusion:
Cooking salmon on a wet cedar plank is a delicious and easy way to enjoy this healthy fish. The cedar plank infuses the salmon with a smoky flavor, and the wet plank helps to keep the salmon moist and juicy. This method of cooking is perfect for a summer cookout or a weeknight dinner.
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