LAKE MICHIGAN  SALMON FISHING adventure.
 ILLINOIS SPORT FISHING CHARTER BOAT on LAKE MICHIGAN,
      WAUKEGAN, IL, CHICAGO suburbs

 
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SALMON & TROUT RECIPES

NEW SALMON RECIPES  |  GRILLED /BROILED  |   BAKED  |   FRIED  |   BLACKENED

SMOKED  |  SPREADS  |  CEDAR PLANK SALMON RECIPES  |  CANNED  |  RUBS


 

 

Cedar Grilling Salmon Fillets
Pre-soaking the Planks:
The plank must be pre-soaked prior to direct grilling. It is recommended to soak the plank for two to six hours, but soaking overnight will ensure complete saturation. Using warm water will help initially to open the pores of the cedar and aid in the saturation process. A roasting pan makes an excellent tool to soak a plank.

Preparing the Planks:
Dry the plank and lightly coat the top surface with olive oil or vegetable oil. Try rubbing the plank with sea salt, garlic and fresh herbs. Pre-heat the grill on high for 10 minutes with the lid closed. Adjust the grill temperatures to medium heat (350-400) and pre-heat the plank by placing it on the grill for 5 minutes. Always have a spray bottle of water on hand to extinguish any flames.

Preparing the Salmon:
Place the salmon on the plank and add spices or sauce according to the desired recipe. Place the salmon skin side down. Tip: Creating a bed of orange slices or other fruits and vegetables will help to make the salmon super moist as well as enhance the flavor.

Planking the Salmon:
Close the lid and cook at 350 - 400 for about 15 to 45 minutes depending on the size of the fillet. Test the fillet with a fork to determine if it has become flaky. It's done. Do not turn the salmon over on the plank. It will cook completely with the skin side down. Keep the BBQ lid closed to capture the smoke and retain the heat. Check briefly every 5 minutes or so for flare-ups. If a flare-up does occur, reduce the heat and use a spray bottle of water to extinguish the flames. If you have grilling gloves, you can lift up the burning plank and spray water directly on the bottom of the plank to extinguish the flames.