Thanks to Chef Matt for this plank grilled salmon recipe. As you read on you’ll see that Chef Matt has a vested interest because he makes the habanero BBQ sauce and what the hell, if it’s a good recipe with great barbecue flavor then why should it not be worth publishing?
Note: There's no obligation to use Chef Matt's sauce but if you do want to get hold of some then there's a link to his website at the bottom of the page. Otherwise, use your own sweet barbecue sauce or select one from my own range of homemade barbecue sauce recipes.
The more I’ve come to do salmon on cooking planks, the more I’ve got to love it and Chef Matt also has advice for you on plank cooking salmon too.
TIP from Chef Matt – “It has been my experience to fully enjoy the flavor of the wood it is necessary to plank the fish with the skin on.”
Keep this in your head and read what Matt has to say.
Serves:- 6 people
Preparation Time:- 30 minutes (to soak the planks)
Cooking Time:- 30 minutes
Total Time:- 1 hour
No surprises, salmon contains fish! Whether you use Chef Matt's honey habanero sauce or indeed any other sauce then this is where other allergens may come into the mix.
“Submerge the cedar planks in a bucket of water and go to the store. Get yourself a nice side of salmon or other preferred fish. Leave the skin on the fish and remove the pin bones. Lightly brush with olive oil and place fish on cedar plank flesh side down. Place plank over heat source, Charcoal gas etc. If you have a lid, close it. If not have a beer. You can have a beer even if you do have a lid. While you're drinking a beer and looking at the fish on the plank you might be wondering what's going on here? I'm glad you asked.
The wood that you soaked before you went to the store contains water. You have placed the fish on the plank that contains water and as the plank heats up it sends the hot water vapor through the fish until it hits the skin that you left on the fish and now begins cedar steaming the fish. This is where you get a lot of flavor. Next you ask how do I know when the fish is cooked thoroughly? Using a pair of cooking tongs ,try peeling back the skin from the fish. When the skin comes off easy the fish is cooked . If the skin does not come off easily and in one piece it needs more time.
Looks like we've got perfect plank grilled salmon. Now that the skin is off and the fish is done, What next?
I'm glad you asked that too! Baste your plank grilled salmon with Chef Matt's Honey Habanero BBQ Sauce.
Cover or close the lid for 5 minutes. Get another beer cause you've been working hard. Serve on a plank with herb and garlic new potatoes or rice and grilled asparagus wrapped in Serrano ham. Chill any salmon leftovers and serve over field greens with Balsamic vinaigrette and lemon squeezes.
Try this and see if it works for you. After all there is beer so its not a total loss”
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