Grilled Cedar Plank Salmon
By Chef Lippe
Grilling on wooden planks imparts a wonderful flavor to any fish or meat and even brownies. It does take some planning. Wood planks need to be soaked for at least 1 hour before you put them on the grill. They can be used on both a gas grill and charcoal grill. While cooking keep an eye on your meal and have a spray bottle ready to put out any flames. It is not advised that planks be used in your regular in door oven. Make sure your planks are from untreated wood and you will need to season them the first time you use it, by lightly toasting on each side. Rub olive oil on both sides and then toast each side. To clean your plank after use scrub with a mild soap and rinse well. With care your planks can last for the entire grilling season. Once they become to cracked and charred break them up and add to the bottom of the grill for a smoky flavor.
One (2-3 pounds) salmon fillet or several smaller fillets to fit your planks
Liquid smoke flavoring
Garlic (dry, granulated)
2 tablespoons melted butter
1 large cedar plank for grilling, soaked in water for 30+ minutes
Preheat gas grill on high, or prepare charcoal grill.
Rinse salmon fillet and pat dry. Place salmon skin-side down on a clean counter or tray. Sprinkle lemon juice and liquid smoke flavoring over the top. Sprinkle a layer of black pepper, salt, and granulated garlic over the salmon. Then, a light sprinkling of paprika. Drizzle melted butter over top.
Reduce grill heat to medium. Place the soaked cedar plank on the grill and close the lid for 3-4 minutes, until it starts to smoke. Place salmon fillet, skin-side-down, on the cedar plank. Grill with lid closed for 20-25 minutes, until salmon flaked in the thickest part or and internal temperature of 145 degrees.
NOW FOR THE BEST PART!!!
Plank Grilled Chocolate Brownies
Yes even your chocolate fix can be cooked on the grill!
9– by 13–inch baking pan, well greased
Untreated cedar plank, soaked for at least 12 hours
1¾ cups all-purpose flour
2 tsp. baking powder
1 cup butter
1 cup unsweetened chocolate, coarsely chopped
5 large eggs
1 tbsp. vanilla
3½ cups granulated sugar
½ tsp. salt
1 cup semisweet chocolate chips
1 cup white chocolate, coarsely chopped
1 cup macadamia nuts, coarsely chopped
¾ cup whipping cream (35%)
1 cup semisweet chocolate chips
3 large eggs
1⁄3 cup granulated sugar
Sift together the flour and baking powder.
In a heavy saucepan, melt butter and unsweetened chocolate over low heat, stirring occasionally. When melted, remove from the heat and let cool slightly.
In a large mixing bowl, beat the 5 eggs, vanilla, 3½ cups sugar, and salt for 10 minutes at medium speed. Blend in the melted chocolate at low speed just until mixed (don’t over-beat).
Gently stir in the 1 cup chocolate chips, white chocolate, and macadamia nuts.
In a heavy saucepan, heat the cream and 1 cup chocolate chips, stirring constantly, until chocolate is melted and the mixture is smooth. Cool slightly.
Beat the 3 eggs, 1⁄3 cup sugar, and salt until foamy, 4 to 6 minutes. Stir into the melted chocolate.
Preheat the grill to medium or a touch higher (375°F/190°C).
Pour the brownie mixture into the prepared pan and gently smooth to level. Spread the topping mixture over the brownie mix.
Set the soaked plank on the grill and set the brownies on the plank. Close the grill lid and bake for 40 to 45 minutes.
Cool for several hours or overnight before cutting into squares.
When nearly done, if you’re feeling really adventurous, toss some mini-marshmallows on top to let them roast. Obviously nuts are optional, I know too many people that can’t eat them.