Honey & Raspberry Cedar Plank Grilled Alaskan Salmon
Recipe Type: Entree
- 1 cedar plank, soaked
- 2½ lbs Wild Alaskan Salmon Fillets
- ½ cup Cattleman’s® Golden Honey Barbecue Sauce
- For the Baste:
- 4 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp ground ginger
- 1 tbsp granulated garlic
- 2 tbsp brown sugar
- 2 tbsp chopped green onions (green end only)
- Coarse sea salt
- Fresh ground black pepper
- 3-4 fresh rosemary sprigs (optional)
- Fresh raspberries
- Soak the plank for at least three hours in warm water, weighing it down with water-filled glasses to keep it fully submerged. While the plank is soaking, mix the baste and pour over the salmon filet in a glass pan, turning once or twice during soaking time.
- Heat your smoker, gas or kettle grill to very hot.
- Remove Alaskan Salmon from the marinade and drain the fish, reserving marinade.
- Remove the plank from the water and spread the rosemary sprigs on top (optional). Place the salmon skin side down on the cedar plank (or bed of rosemary) and place the plank in the center of the very hot grill. Cover and cook for 20-25 minutes, or until the fish is cooked and the center is still just a little bit rare. Baste quickly once or twice during the cooking time. You want salmon just pink in the center, sort of “fish medium-rare.” The board will probably smolder and smoke; that’s what’s supposed to happen. If it catches fire, douse it with a sprayer filled with water.
- Remove the whole plank from the barbecue and with a pastry brush cover the surface of the filet with a light coat of Cattlemen’s Golden Honey Barbecue Sauce and cover with foil for three minutes.
- Place the platter on a serving tray over hot pads and place in the middle of the table for a superb presentation. Divide into sections and serve from the plank. If you are careful, the skin will stay on the plank as you scoop up the fillet. Sprinkle with fresh raspberries, golden if you can get them, and serve.