cedar planked salmon
A delicious citrus-flavored smoky salmon grilled on a cedar plank.
For the marinade/glaze:
- 1 orange
- 1 lemon
- 1 lime
- 1 tablespoon of honey
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of soy sauce
- 1 teaspoon ground coriander
- 1/4 cup butter
- 3 cloves garlic , smashed
For the fish:
- 1/3 cup fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 3/4 teaspoon fresh ground black pepper
- 2 teaspoons salt
- 1 salmon filet , 2 pounds (preferably from the belly of the fish)
- untreated cedar plank (s), enough to accommodate the fish
For the glaze:
Zest the orange, lemon, and lime.
Squeeze juices from the orange, lemon, and lime using a juicer if possible.
Combine the juice (about 1 cup in all), zest, and remaining glaze ingredients (honey, vinegar, soy sauce, coriander, butter and garlic) in a sauce pan and heat over medium-high heat until it is slightly reduced, about 10 to 15 minutes
Allow the glaze to cool and then marinate the fish for up to 1 hour
In the meantime, soak cedar planks for at least 1 hour
For the fish:
Preheat grill to medium temperature (about 350 to 450 degrees)
Remove the fish from the marinade and sprinkle with cumin, paprika, salt, pepper, and cilantro
Place cedar planks on top of direct heat and heat until they smoke (about 5 to 10 minutes)
Flip the plank over, place it over indirect heat, and place the fish on top of cedar plank.
Cook for about 7 to 10 minutes per inch of thickness (less is better - do not overcook)
Turn off heat and let the fish rest on the covered grill for an additional 5 to 10 minutes (about 25 to 35 minutes in all).
Fish is done when it flakes easily