Smoked salmon on a cedar plank
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Grilling fish on a cedar plank has its advantages over smoking. First, it doesn't take much time. Second, you don't need a special smoker. And third, the fish acquires a wonderful woody flavor and aroma with subtle smoky notes. Before grilling, soak the plank for a couple of hours to prevent it from burning on the grill. Plain water works well, but adding a little wine—it and the cedar wood will infuse the fish with a whole bouquet of flavors. Before cooking, the salmon is also marinated for a few minutes under a mixture of brown sugar, lemon zest, and rosemary. Your guests will be delighted with such a delicious treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large salmon half with skin (1.3 - 1.5 kg)
- 2 cups Pinot Noir wine (optional)
- 1 tbsp. l. brown sugar
- 2 tsp. grated lemon zest
- 2 tsp finely chopped fresh rosemary
- Chopped fresh parsley, for serving
We recommend
Recipes with similar ingredients: salmon, smoked salmon, red wine, brown sugar, lemon zest, rosemary
Cooking the dish according to the recipe:
- Depending on the size of your salmon, place 1-2 cedar grill planks (approximately 15 inches long each) in a large platter or roasting pan. It's okay if they overlap. Pour in the wine, then add enough water to cover the planks (if not using wine, substitute some water). Weight the planks by placing a saucepan on top to submerge them. Soak for at least 2 hours, turning halfway through.
- About 30 minutes before cooking, preheat the grill to medium heat (if your grill has a thermometer, preheat to 375°F). In a small bowl, combine the brown sugar, lemon zest, rosemary, 4 teaspoons of salt, and 2 teaspoons of black pepper. Remove all bones from the fish and trim off any excess fat. Rub the curing mixture all over the surface. Transfer to a baking sheet, cover, and refrigerate for 30 minutes.
- Drain the cedar plank and place it on the grill. Place the salmon skin-side down on the plank (if the fish is large, you'll need to place two planks one behind the other); cover and grill until cooked through, 12-18 minutes, depending on the thickness of the fish. Transfer the plank to a cutting board and sprinkle the fish with parsley.
Categories:
Similar recipes
