Multnomah Channel Alder Planked Chinook Salmon
Submitted by Tim from Portland Oregon.
Suggested Plank: 14” or 18” Alder or Cedar Plank Soaked for 1-1/2 to 2 Hours
1 Ea Chinook Salmon Filet or Steaks to Size
1 t Grated Fresh Ginger
1 T Finley Minced Garlic
2 T Finley Chopped Fresh Tarragon
2 T Freshly Squeezed Lemon Juice
3 T Melted Butter
Gas & Charcoal, preheat to 450° for ten minutes. Arrange fire for cooking on direct heat.
While the BBQ is preheating, pat Salmon dry, combine all ingredients in a bowl and brush on fish.
Rinse soaked plank and place on preheated cooking grate for 2-3 minutes, (gas grills may require less
time) to get plank crackling hot. Remove plank (careful it’s hot!) and place Salmon directly onto plank
skin side down.
Place plank on cooking grate and close lid. Cook on medium heat (350° to 450°) for 10-15 minutes. Flare-
ups may occur, especially on gas grills using cedar, so keep a squirt bottle handy to manage desired
plank burn. Keep lid closed during cooking time as much as possible.
This may become one of your favorite recipes! Enjoy!
Shep from Memphis, TN:
Emerile’s Ceder Plank Shrimp (head-off/shell-on)
(recipe for 2 - multiply for more people- Costco sells both the large fresh headless shrimp with "shell-on" and the Emeril's essence dry seasoning.
Preheat grill. Oil the cedar plank on one side. Assemble the plank: Toss the tomatoes and onions with 1 tablespoon of the oil and Essence. Lay out the tomatoes and onions on the cedar plank, making sure not to get to close to the edge . In the same bowl, toss the shrimp with the remaining oil, and season with creole spice. Lay out the shrimp on top of the tomatoes and onions. Place in the center of the grill. Cover and cook 10 minutes.
**10 minutes on grill (no more than 10, 9 if grill real hot**
Optional: Serve with Lemon Butter. These shrimp are so spicy and tasty that I don’t recommend the lemon butter sauce. These shrimp stand on their own.
Why shell on: The shrimp stay moist and stew in their own natural juices.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast): You can buy this at Costco
Combine all ingredients thoroughly.
Yield: 2/3 cup
Reduce the wine and lemon juice with the shallots for 2 minutes. Add the cream and reduce for 2 minutes. Using a whisk, slowly incorporate the butter. Season. Remove the plank from the grill and place on a serving plate. Drizzle with the sauce.
1 untreated cedar plank
Olive oil, for coating, plus 2 tablespoons (I had to use about 50% more)
1 pound (about 10 shrimp), head on and in shell
Essence, recipe follows
1 small red onion, thinly sliced
2 plum tomatoes, quartered
Lemon Butter, recipe follows
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
(You can buy this seasoning at Costco and probably Kroger too)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon chopped shallots
2 tablespoons heavy cream
1/4 cup butter, cubed
Salt and pepper
Tom from Sacramento, CA:
I use a genuine Oregon Western Cedar BBQ plank and soak it in water for 6 to 8 hours. I place a 2 lb Atlantic Farm Raised Salmon (Costco) on the soaked plank and let it come up to room temp for 30-45 minutes with seasoning on it. I season the salmon with a dry rub from Williams Sonoma called Potlach. It is unbelievably good, with a little spice to it. Then I heat up my gas grill with all 3 burners until up to 500 degrees. Place the salmon plank on the grill and cook for 12 minutes, just until the salmon begins to flake with a fork, yet is still juicy and translucent inside. Pretty simple but I get rave reviews every time I fix it. Another alternative if you prefer not so spicy rub (which it really is not- my wife likes it and is somewhat leary of spicy dishes) is to use McCormick’s Smokehouse Maple dry rub. Very nice mild smoke flavor and maple glaze on top.
Ann and Tony from Tortola, British Virgin Islands:
Planked Salmon with Hoi sin Mustard Glaze
1 large skin-on salmon fillet (about 3 pounds)
1 Tbs hoi sin sauce
1 Tbs soft brown sugar
1 Tbs Dijon mustard
1 Tbs lemon juice
1 Tbs butter, melted
½ tsp dark sesame oil
½ tsp salt
¼ tsp ground black pepper
One cedar plank, large enough to hold fillet, soaked for 2 hours
Heat BBQ grill for at least ten minutes to maximum heat.
Mix all ingredients except salmon (and plank!) in a small bowl.
Place salmon, skin side down, on cutting board. Remove any pin bones. Cut salmon in half, lengthwise, leaving skin intact. Then cut salmon crosswise down to the skin to mark out 8 portions. Generously brush glaze over salmon, making sure glaze gets down inside cuts. Season with salt and pepper.
Turn BBQ setting to medium. Place soaked plank over direct medium heat and close BBQ lid.
When plank starts to smoke, place salmon, skin-side down on plank, close lid and let salmon bake to desired doneness (10 to 20 minutes). Remember that fish continues to cook after removal from heat.
Using oven gloves, remove plank to heat-proof surface. Serve salmon by sliding spatula between flesh and skin.
Salmon may be brushed with additional glaze before serving. Down here in the islands, we serve it with coconut rice, fried plantains and salad. Yum!!!
Tim from Oakland Garden, NY:
Here is my recipe submission for the chance to win a 10 pack of premium Cedar grilling planks. Soak planks. Place Coho salmon on. Baste with mixture of dark maple syrup and jalapeño peach preserves. Once the sugars darken baste again and enjoy!
Marcus from Sugar Land, TX:
Here is my recipe submission for the chance to win a 10 pack of premium Cedar grilling planks.
1 Whole Salmon Filet
Massage Olive oil on Filet
Season to Taste with the following
Coarse Ground Black Pepper
Soak Pacific Northwest Cedar Plank for at least 2 Hours
Pre-Heat Gas Grill
Place Filet on Plank
Place Plank on Grill
Grill to desired state (Medium is my preference)