Grilled Salmon on Cedar Planks in 5 Simple Steps

Too many people pack up their grills for the winter after Labor Day. Unless it’s snowing you should grill well into fall and early winter. Perhaps you’ve gotten sick of burgers, steaks, and hot dogs. Let’s try something a little more challenging; I hope you enjoy my “Cedar Planked Salmon”.

Ingredients:
4-10 oz Salmon filet
2 cedar planks

Rub Ingredients (optional):
1 tablespoon sea salt
1 tablespoon brown sugar
1 garlic powder
1 teaspoon orange peel
1 teaspoon lime flavor,
1 teaspoon chili powder

Directions:

1) Soak your cedar planks in water for at least on hour before cooking. (You can use your own cedar planks,but I recommend using food safe cedar such as, fire and flavor)

2) Mix all or the rub ingredient together in a small bowl. Generously pour the spice mixture in a line down the center of the filet. Rub the mixture in to the filet thoroughly.

3) Heat your grill to 350°F. Add the soaked planks to grill. Close the cover and heat for at least 3 minutes. (don’t heat them longer than 5 minutes or it will prematurely char)

4) Flip the cedar planks and add your salmon to the heated side of the plank. Next close the lid for 12-15 minutes.

Note: you can also grill asparagus, zucchini, eggplant, etc. on your cedar planks

5) Serve and enjoy!

By: Josh Martin

Have a Questions? Ask me below:

(to comment please scroll down)

Name(required)

Email(required)

Comment(required)

Submit

You may also like to grill: My Grand Mothers Cheeseburgers / Hamburgers

 

The Perfect Butternut Squash

Ingredients:

1 teaspoon cinnamon
1 teaspoon nutmeg
1 butternut squash
2 heaping tablespoon brown sugar
2 tablespoons butter

Directions:

1) Preheat oven to 400 degrees. Using a large serrated bread knife, cut the squash in two. You can use a sawing motion, sea-saw motion, or both to cut clean through.

2) Use a spoon to remove the seeds. Scrape the the inside until you no longer see “strings”.

3) Place 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 tablespoon brown sugar into each half. Rub the spice mixture onto all of the orange portion of the squash. By the time you are through the spices should look like a brown paste.

4) Place butter inside each half

5) Cover tightly with tin foil, bake for 50 minutes.

By: Josh Martin

 

Spicy Shrimp Parmesan Over Salmon Fillet in 4 simple steps

Ingredients:
12oz thawed salmon fillet
1 lbs frozen shrimp
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh cilantro leaves
1 tablespoon minced garlic
1-2 tablespoons creole seasoning

Directions:

1) Place salmon fillets in steamer. Generously sprinkle creole seasoning onto the pink portion of the fillet. Steam for 20-30 minutes.

(Note) if you have a multi tiered steamer now would be a good time to steam a Vegitable with your salmon.

2) About 5 minutes before the salmon is finished combine garlic, olive oil, butter, cilantro, shrimp, and 1 tablespoon creole seasoning in a medium sauce pan. Stir regularly.

3) Once the shrimp is pink and the cilantro is wilted, add Parmesan cheese. Stir continuously until the Parmesan has melted into the liquid.

4) Remove salmon fillets. Place shrimp on top of the salmon fillet and pour the remaining liquid evenly on top of the salmon and shrimp.

Enjoy!

By: Josh Martin