Prep: 5 Mins. |
Marinade: 30 Mins.
Grill: 20 to 25 Mins.
Non-treated Cedar Plank:
Weigh down and soak cedar plank totally immersed in water for a minimum of 4 hrs.
2 teaspoons jerk seasoning
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
1 tablespoon honey
2 tablespoons olive oil
Kosher salt and ground pepper, to taste
***Alaska King Salmon
4 6oz. - 2” thick, boneless, skin-on white king salmon fillets (or red king salmon, or halibut)
--Prepared steamed rice
--Garnish with fresh cilantro leaves
Begin by soaking the cedar plank fully immersed in water, as directed above, for 4 hrs. by weighing it down (I use a heavy-bottom stainless steel saucepan with a large-full can of goods inside of it).
Prepare charcoal for grilling by making one half of bottom “in-direct heat” (no charcoal), and the other “direct heat” (a pile of charcoal), and place a spray bottle with pure water close by to douse possible flare-ups on edges of cedar plank.
Place a baking sheet lined with foil close by, and when king salmon fillets are done, use care while removing the extremely hot plank to the baking sheet (I do so using two large spatulas). Lightly tent salmon with foil and let stand 5 minutes for juices to redistribute. Serve cedar plank white king salmon with fresh cilantro leaves, steamed rice, and coleslaw. – Enjoy!
Tips: A slightly longer cooking time is necessary because the plank absorbs more heat, versus placing the king salmon fillets directly on the grill.
Also, please use your cedar plank for grilling only once, then toss it!
(I purchased my cedar planks at Fred Meyer in the cookware section, which came 2/pkg.)