My cedar plank salmon experiment

I promised I would share with you all of my projects. Most of them are going to be of a technical nature but I also enjoy cooking. I have had cedar plank salmon at restaurants before but decided I wanted to try my own hand at it. I love getting creative with cooking and finding new ways to make foods both tasty and original.

As the name implies I got myself some cedar planks to use on my gas grill. This method could be used on coal based grills too but I wanted to focus on the cedar flavor and adding that coal smoke taste in my opinion would be too much. To further spice things up I made my own marinade. Not required you could just season and add some butter but I wanted to take it a step further. What did I use for the marinade you might ask? Well I went with a Spanish theme, using tequila and Mojo marinade you can find in the Hispanic section of your local grocer. Here is what I used for my creation. 

You will see that I used tequila as well as chili oil a splash of lime juice and Badia’s complete seasoning. I would say 65 percent of the marinade was the Mojo, with about 3 shots of tequila a splash of the lemon and a touch of chili oil to add a bit of spice. Then I  added a pretty liberal amount of the complete seasoning to it, I did not measure but would venture to say more than a tablespoon, probably closer to two. Let it marinade for about 45 minutes, which is perfect since you need to soak the cedar plank in water for at least one hour. Once I was done with that I was ready to get started.

After removing it from the marinade I sprinkled a bit of this on the salmon as well as a touch of cayenne pepper. As you see I like spicy foods, the chili oil would probably be enough if you are not a fan of spice. Let the grill preheat to about 350 to 400 degrees and the salmon to get to room temperature. I grilled mine for 30 minutes. Be sure to flip sides at 15 and add some slivers of unsalted butter to melt into the fish. Cooking times may vary depending on size of your fillets and grill temperature, keep an eye on it and adjust accordingly.

I also made my own home made stir fry veggies to pair with this. You can either buy pre-cut up stir fry mixes at your local grocer to save time, or hand pick the veggies you want. I did both, I started with a pre-cut up mix and added additional peppers and onions to the mix. This is where you get to make it what you want and add to your desire. I suggest grapeseed oil as it is good for high heat cooking and anything you do in a wok will be at high heat. For the sauce again I made my own, a mixture of chili oil, garlic, some general tso’s stir fry sauce, and a splash of soy sauce. I have also used teriyaki and sweet and sour sauces to great effect. Check out the Asian section at your grocer, they have all kinds of sauces to try.

stir fry

Since I am sure everyone is curious, this is the final product, I also made some au gratin potato’s  to go with it but those were just out of a box, nothing fancy. If you have any questions or want to try this yourself feel free to comment. I would love to hear other great ideas. Lets get to grilling. 




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