Combine the orange juice, brown sugar, and cider vinegar in a small saucepan. Bring to a simmer, and cook over medium heat until the liquid has reduced to 2/3 of its original volume. Whisk in the Dijon mustard, thyme, and orange zest, and then remove the pan from the heat. Divide this and reserve.
Place the salmon fillets in a nonmetallic baking dish. Pour 1/2 of the citrus glaze over the salmon, and reserve the remaining glaze. Marinate the salmon in the refrigerator for 30 minutes. While the salmon is marinating, soak the cedar planks in enough cold water to cover them for at least 30 minutes.
Place the salmon fillets on the soaked cedar planks. Season the fillets with salt and pepper to taste. Preheat the grill to medium-high. Place the planks on the grill and close the lid. Cook the fish for approximately 10 minutes per inch of thickness. Brush the salmon with the reserved citrus glaze every few minutes while cooking. To check for doneness, slide a sharp knife tip into the center of the thickest part of the salmon. Remove the fish from the heat as soon as it turns from translucent to opaque throughout. The salmon will continue to cook even after it is removed from the heat.
Wash and clean the asparagus. Place it in the grill basket. When the salmon is almost cooked, place the asparagus on the grill. Cook the asparagus until it is tender, being careful not to overcook it. Place the salmon and grilled asparagus on serving plate, and squeeze fresh orange wedges over both to finish.
Florida OJ Cedar Planked King Salmon
Combine Florida Orange Juice, brown sugar and cider vinegar in small saucepan. Bring to simmer cook over medium heat until reduced to ⅔ original volume. Whisk in Dijon mustard, thyme and Florida Orange Zest remove from heat. Divide and reserve.
Place salmon fillets in nonmetallic baking dish. Pour ½ of citrus glaze over salmon reserve remaining glaze. Marinate salmon in refrigerator for 30 minutes. While salmon is marinating, soak cedar planks in cold water to cover for at least 30 minutes.
Place salmon fillets on cedar planks season with salt and pepper to taste. Preheat grill to medium-high. Place planks on grill and close lid. Cook fish approximately 10 minutes per inch of thickness. Brush salmon with reserved citrus glaze every few minutes while cooking. To check for doneness, slide a sharp knife tip into the center of the thickest part of the salmon. Remove fish from heat just as soon as it turns from translucent to opaque throughout. Salmon will continue to cook when removed from heat.
Wash and clean asparagus place in grill basket. When salmon is almost cooked, place asparagus on grill cook until tender, being careful not to overcook. Place salmon and grilled asparagus on serving plate squeeze fresh orange wedges over both.
Begin by making the marinade: combine the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish large enough to hold the salmon. Add the salmon to the dish and turn to coat evenly. Let the salmon marinate for at least 30 minutes or until ready to grill.
Meanwhile, soak the cedar plank in a sink or bowl of water for at least one hour, otherwise, it will be more prone to catch fire on the grill. Then, pat dry and place the marinated salmon on the plank.
Grill over medium heat for 10 to 15 minutes, or until the salmon is done to your liking.
Serve the salmon right off the plank with lemon wedges. Enjoy!
Step 2: Prepare the Plank
Plank-grilled salmon scores extra flavor from smoke with the convenience of a grill. (Learn how to turn your grill into a smoker for any outdoor cooking adventures you have ahead.) Be sure to prepare your wood properly to increase moisture for cooking and to prevent burning. Take these steps to prepare your wooden grilling plank prior to grilling salmon on a wood plank:
- Rinse the plank with water to remove any dust.
- Fill a sink or other large container with water.
- Submerge the plank in the water, placing a weight on top of it. Soak the plank 1 to 4 hours.
- Enhance the plank&aposs flavor by adding 1 tablespoon salt to the water. If desired, you may also stir in ½ cup apple cider vinegar, white wine vinegar, citrus or berry juice, or flavored liqueur.
- 1 teaspoon Meyer lemon zest plus 1/2 cup finely chopped Meyer lemon segments, divided
- 1/4 cup finely chopped shallot
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon granulated sugar
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup drained capers, roughly chopped
- 1/4 cup pitted Castelvetrano olives, chopped
- 3 tablespoons chopped fresh flat-leaf parsley, divided
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper
- Pinch of cayenne pepper
- 6 (5-ounce) skin-on king salmon fillets
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon black pepper
Combine lemon segments, shallot, 1 teaspoon salt, and sugar in a medium bowl. Gently whisk in 1/3 cup olive oil stir in capers, olives, 2 tablespoons parsley, Aleppo, and cayenne. Set aside.
Preheat grill to very high (500°F). Brush salmon with remaining 2 tablespoons olive oil season with thyme, pepper, lemon zest, remaining 1 tablespoon parsley, and remaining 1 1/2 teaspoons salt. Grill salmon, skin sides down, covered, until skin is golden and crispy, about 3 minutes. Flip fish, and grill, uncovered, to desired degree of doneness, 2 to 3 minutes for medium-rare.
If the salmon is frozen, allow it to defrost in the refrigerator.
Combine the lemon juice, lemon zest, oil, thyme, garlic, and salt in a large resealable bag. Add the salmon and turn the fillets or steaks to coat them evenly.
Seal the bag and refrigerate it for 30 minutes to 1 hour. Do not allow it to marinate any longer as the salmon can become mushy.
Preheat the grill for medium-high heat. Right before placing salmon on the grill, oil the grill grates well using large tongs, folded paper towels, and oil. Make several passes across the grates. This will help the fish from sticking and breaking apart.
Remove the salmon from the bag and place on the hot grill. Brush salmon with marinade from the ziptop bag only once, at the start. Grill the salmon for about 4 to 6 minutes per side.
Remove the salmon from the heat once the internal temperature of the fish reaches 145 F. The salmon should be light in color and flake easily through the thickest part.
Optionally, squeeze fresh lemon over each fillet right before you take it off the grill.
Cedar-Planked King Salmon with Florida Citrus Glaze and Grilled Asparagus - Recipes
Boil asparagus until barely tender-crisp, 2 minutes drain and rinse asparagus in cold water.
Heat grill to medium-high (about 450°).
Cook leek in butter in a large frying pan over medium heat until soft, 5 minutes. Add thyme, 1/2 tsp. salt, 1/4 tsp. pepper, and the morels cook, stirring occasionally, until morels are tender, 5 minutes. Stir in sherry and reduce by half, 30 to 45 seconds. Set vegetables aside.
Fold a 12- by 17-in. sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime-size holes through foil about 2 in. apart. Oil one side of foil. Rub fish on both sides with oil and put skin side down on foil. Sprinkle with remaining 1/4 tsp. each salt and pepper.
Set salmon on foil on cooking grate grill, covered, until fish is barely cooked through, about 10 minutes. With 2 wide spatulas, slide fish from skin to a warm baking sheet tent with foil. If you want crisp skin, continue to cook skin on foil until crisp, 1 to 3 minutes more. Remove foil from grill, then gently peel off skin, using fingers or a wide spatula (skin may break into pieces). Set salmon skin, if using, on a platter.
Add cream and asparagus to mushrooms and bring to a boil over high heat, stirring boil longer to thicken sauce if you like. With 2 spatulas, set fish on skin. Spoon half the vegetable sauce over salmon and serve the rest on the side. Serve immediately.
*Soak dried morels in hot water until softened, 8 minutes. Squeeze out water cut in half.
Sweet & Smoky Brown Sugar Grilled Cedar Plank Salmon
This cedar plank salmon recipe is one of the easiest salmon recipes I&rsquove made! It gets its sweet and smoky flavor from a delicious grilled salmon rub made with brown sugar, smoked paprika, salt, and freshly ground black pepper&hellip
salmon recipes after finally getting out of my comfort zone in the kitchen.
This sweet and smoky grilled cedar plank salmon recipe is BY FAR the easiest salmon recipe I&rsquove tried yet. You simply smother fresh salmon fillets in a quick and easy grilled salmon rub made with brown sugar, smoked paprika, salt, and freshly ground black pepper. Then grill it on a cedar plank and serve. It&rsquos delicious and sure to impress guests!
PIN IT NOW, MAKE IT LATER! CLICK HERE TO PIN THIS RECIPE.
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Of course, I recommend starting with Alaska salmon &mdash because all Alaska salmon is wild caught, never farmed. Why is this so important to me? Wild-caught salmon is higher in omega-3s, lower in fat, and contains less toxins than farmed fish. So I always #AskForAlaska at the grocery store if I don&rsquot see it clearly labeled.
Like I did today when I didn&rsquot see it in the fresh fish case&hellip Alaska salmon season is winding down, so it&rsquos becoming harder to find it on display. But my fishmonger was kind enough to point me in the direction of some bagged frozen Alaska Salmon, which actually turned out to be even more convenient because it had all of the pin bones already removed. Not a huge deal, but definitely a nice perk!
heavy duty aluminum foil next time and decrease the grilling time slightly.
Want to learn how to cook cedar plank salmon on the grill? There&rsquos really just two things you need to know: 1) Be sure to soak your cedar plank in water for at least an hour before grilling to prevent it from going up in flames. And 2) After soaking it, wipe it down, and then brush the side that you&rsquore going to place the salmon on with a little olive oil to prevent it from sticking.
CLICK HERE TO ADD THIS CEDAR PLANK SALMON RECIPE TO YOUR GRILLING RECIPES BOARD ON PINTEREST!
Cedar-Planked Salmon with Maple-Mustard Glaze
Grilling the salmon on water-soaked cedar planks infuses it with a delightfully smoky taste, plus the sauce gives it a golden glaze. If you can't do this outside, bake it on planks in a 425°F (220°C) oven for about 12 minutes.
- 1 1/2 lb salmon fillet
- 1/4 cup maple syrup
- 2 tablespoons grainy Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Nutritional facts Per piece: about
- Sodium 157 mg
- Protein 10 g
- Calories 111.0
- Total fat 6 g
- Potassium 187 mg
- Cholesterol 28 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
Soak one 12- x 7-inch (30 x 18 cm) untreated cedar plank in water for 30 minutes or for up to 24 hours place salmon on top.
In small bowl, whisk together maple syrup, mustard, salt and pepper brush half over salmon.
Place plank on grill over medium-high heat close lid and cook, brushing once with remaining maple mixture, until fish flakes easily when tested, 20 to 25 minutes. Halve salmon lengthwise cut crosswise into 6 slices. Transfer to serving platter.
The Best Salmon You've Ever Had Is Slow-Baked in Just 22 Minutes
What's not to love about salmon? It's healthy, delicious, and easy to find at any grocery store. This fish is quick-cooking enough for a weeknight, yet fancy enough for company. When gently, slowly cooked, salmon's inherent fattiness transforms the fish into a super moist and succulent main. Our test kitchen set out to determine the perfect salmon slow-cooking technique, as well as a just-right side to complement the fish. Here's what we asked ourselves:
We love slow-baking salmon for so many reasons. While baking, the fat renders gradually and gives the fish a luscious, silky, melt-in-your-mouth texture. This technique ensures more even cooking than searing does, and basically guarantees the perfect medium rare fillet.
Everything You Need to Know About Salmon
But our favorite thing about slow-baked salmon? It doesn't make your house smell fishy! Cooking the salmon at a low temperature is essentially odorless. We're always grateful for recipes that don't have aromas that linger long after dinner is over.
What's more, if you cook the salmon in single-serving portions (instead of one large piece) and choose the optimal oven temperature, slow-baking can actually be pretty fast. We tried the slow-baking technique at three oven temperatures: 250°F, 275°F, and 300°F. 250°F worked well and rendered a lovely texture, but we wondered if we could shave a few minutes off the cooking time. The fish baked at 275°F cooked a little faster and the texture was basically identical to the 250°F fillet. (Plus our asparagus got a little more tender at 275°F—more on that in a second). At 300°F, the texture of the fish started to change. The outside cooked a little more quickly than the interior and it started to flake and dry out ever so slightly. So we picked 275°F as the ideal oven temp.
Baked salmon is great, but what else could we add to this recipe to make it a little more exciting, while still keeping the prep time short? Dijon mustard adds great heat and tang to almost anything, so we started by spreading our fillets with a couple of teaspoons. A little texture seemed like a good idea, so we added panko (Japanese breadcrumbs) for crunch. And finally, for a smoky heat, we dusted the fillets with smoked paprika. These three ingredients take just 5 minutes to add but make a huge difference in taste.
Once we had our baking time and temp sorted out for the salmon, we tried to pick the best vegetable to add to this dish. We tried green beans and sugar snap peas, but asparagus won us over in the end. Baking the asparagus at 275°F renders it crisp tender, it just needs a five minute head start in the oven before adding the salmon. Which is perfect, because that's how long it takes to prep salmon fillets for the oven. The resulting dish is all we could ask for: a quick, simple, gorgeous, and super-tasty one-pan dinner with the easiest clean-up ever.