Wednesday, July 11, 2012

Stikine River Alaskan Wild King- Cedar Plank

Cedar Plank Salmon- Big Green Egg

Marinate the salmon in Veri Veri Teryaki and fresh garlic...I usually let it soak for 2 hours. I prefer the Veri Veri original, but they have several to chose can hardly taste the teryaki when its all said and done so dont worry about it masking the flavor.
Also marinate your cedar planks in water for at least an hour prior to cooking- this keeps the boards from burning up too fast
Set the green egg for direct cooking to 375 degrees
Take the salmon out of the fridge about an hour before want it to be room temperature before putting on the grill- very important!
Place the salmon filets on the cedar planks with the skin side down
Add salt, pepper, garlic salt or whichever seasonings you prefer
Heat up a few table spoons of butter and mix with a cup of pure maple syrup
Place the salmons/planks on your grill...then pour the butter/syrup mixture over the top...this creates a good carmelized type exterior.
Cook at 375 for 18-25 just depends on your grill and size of salmon filet you have. 
I would check the meat after 15 mins and see how far along it is. Salmon is usually done when you can see the fat rising out of the fish that creates those white lines...
Take off the grill and cover in foil and let it sit for at least 5-10 mins before serving

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