Best 10 Cedar Planked Salmon With Soft Corn Pudding Recipes

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Cedar planked salmon with soft corn pudding is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The salmon is cooked on a cedar plank, which infuses it with a smoky flavor, while the corn pudding is creamy and rich, creating a perfect balance of flavors. This dish is easy to make and can be tailored to your own taste preferences, making it a versatile and enjoyable meal for any occasion.

Here are our top 10 tried and tested recipes!

CEDAR PLANKED SALMON



Cedar Planked Salmon image

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Provided by Wendy Freeman-More

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 6

Number Of Ingredients 9

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Steps:

  • Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  • In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
  • Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
  • Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g

CEDAR-PLANKED SALMON WITH SOFT CORN PUDDING



Cedar-Planked Salmon With Soft Corn Pudding image

Provided by Dena Kleiman

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
4 6-ounce salmon fillets, skinned and boned
1 tablespoon unsalted butter, at room temperature
2 untreated pieces cedar shingles or shims, each 4 to 5 inches wide and about 12 inches long (easily available at lumber yards)
2 cups soft corn pudding (see recipe)
3/4 cup pumpkin seed vinaigrette paste (see recipe)

Steps:

  • Mix together salt, pepper and mustard. Brush tops of fillets with a little butter and sprinkle both sides with dry mustard mixture.
  • Preheat the broiler. Soak the shingles in cold water for 5 to 10 minutes, then put them under the hot broiler 4 to 5 inches from the heat source for 2 to 3 minutes until browned on one side. Carefully take the shingles from the broiler.
  • Immediately, so that the shingles do not cool, lay two fillets on the browned side of each shingle. Return the shingles to the broiler and cook the fish for about five minutes. Take the shingles from the broiler and lift the salmon from them.
  • Place three to four tablespoons of soft corn pudding on a plate. Top with salmon fillet and spoon vinaigrette over the top.

CANADIAN CEDAR PLANKED SALMON



Canadian Cedar Planked Salmon image

Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon.

Provided by SWIZZLESTICKS

Categories     Seafood     Fish     Salmon

Time 12h40m

Yield 6

Number Of Ingredients 6

24x8x1 inch untreated cedar plank
6 (4 ounce) fillets salmon
½ cup extra virgin olive oil
1 large red onion, chopped
1 lemon, sliced
½ tablespoon black peppercorns, crushed

Steps:

  • Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
  • Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
  • Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
  • Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 4.6 g, Cholesterol 66.1 mg, Fat 30.9 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 67.9 mg, Sugar 1.1 g

CEDAR-PLANK SALMON



Cedar-Plank Salmon image

Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Provided by Bill Jones

Categories     Father's Day     Backyard BBQ     Dinner     Salmon     Summer     Grill     Grill/Barbecue     Healthy     Gourmet     Canada     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 6

2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)

Steps:

  • Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
  • Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

MISO-GLAZED CEDAR PLANK SALMON



Miso-Glazed Cedar Plank Salmon image

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.

Provided by Eddie Jackson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup mirin
1/4 cup sake
3 tablespoons white miso
1 tablespoons sugar
2 teaspoons soy sauce
1/2-inch piece fresh ginger, grated (about 1 1/2 teaspoons)
Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds)

Steps:

  • Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.
  • Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through.
  • Prepare a grill for medium heat.
  • Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.

CEDAR PLANK SALMON



Cedar Plank Salmon image

Cooking salmon over indirect heat on the grill brings smoky flavor to Bobby Flay's recipe for Cedar Plank Salmon from BBQ with Bobby Flay on Food Network.

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 5

1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar

Steps:

  • Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
  • Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
  • Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

CEDAR-PLANKED BBQ SALMON



Cedar-Planked BBQ Salmon image

My passion is to master the art of cooking sea food. I read about sea life and try to develop recipes worthy of the richness of inhabitants of the seas. This particular recipe is a supermarket "freebie" from the seafood department, generously provided by Heritage Salmon. Serve with new, baby red potatoes, asparagus spears and a salad of mixed greens.

Provided by TOOLBELT DIVA

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

8 (6 ounce) salmon fillets, skinless
2 cedar planks, soaked in water for 4 to 6 hours
1 tablespoon dry barbecue spice
sea salt
1 large lemon
1 cup fresh dill, chopped
1/2 cup shallot, chopped
2 garlic cloves, chopped
2 green onions, chopped
3 tablespoons cracked black pepper
2 tablespoons olive oil
1 lemon, juice of

Steps:

  • Preheat grill to high.
  • Sprinkle BBQ seasoning on salmon fillets.
  • Combine ingredients for crust mixture and spread generously over the flesh side (not skin side) of each fillet.
  • Season soaked cedar planks with sea salt, and place on grill.
  • Close lid and heat for 3 to 5 minutes, until they start to crackle and smoke.
  • Lift lid carefully and place salmon fillets on hot planks, skinned side down.
  • Close lid and bake planked salmon for 12 to 15 minutes for medium doneness.
  • Squeeze lemon over fillets.
  • Check periodically to ensure the planks are not on fire.
  • Use spray bottle to extinguish any flames.
  • Carefully remove planks from grill and transfer salmon to serving platter.

CEDAR-PLANKED SALMON



Cedar-Planked Salmon image

Categories     Sauce     Side     Salmon     Boil

Yield serves 4

Number Of Ingredients 22

Cedar-Planked Salmon
2 untreated cedar planks, each about 5 x 12 inches
Olive oil
4 (8-ounce) skin-on salmon fillets
Kosher salt and freshly ground black pepper
Pinot Butter (recipe follows)
Fresh flat-leaf parsley leaves, for garnish
Pinot Noir Reduction
3 1/2 cups chicken stock, homemade (page 240) or store-bought
6 black peppercorns
2 tablespoons unsalted butter
1 small Spanish onion, chopped
1 1/4 cups Pinot Noir or other dry red wine
5 sprigs fresh thyme
3 tablespoons honey
Kosher salt and freshly ground black pepper
PINOT BUTTER
2 cups Pinot Noir
2 tablespoons pure maple syrup
8 tablespoons (1 stick) unsalted butter, softened
Kosher salt and freshly ground black pepper
(makes about 3/4 cup)

Steps:

  • Submerge the cedar planks in cold water and soak for at least 1 hour.
  • Preheat the oven to 400°F.
  • To make the Pinot Noir reduction, combine the stock and peppercorns in a small saucepan and boil over high heat until reduced by half, about 10 minutes.
  • Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the wine, thyme, and 2 tablespoons of the honey and boil until reduced by half, about 7 minutes. Add the reduced stock and boil until reduced by half again, about 5 minutes. Strain the mixture into a clean saucepan and set aside.
  • Remove the planks from the water, put them on a baking sheet, and place them in the oven for 15 minutes. Remove and brush the tops of the planks with olive oil.
  • Brush both sides of the salmon fillets with oil and season with salt and pepper. Place 2 fillets on each plank, leaving a few inches of space between the pieces of fish. Return the planks to the oven and cook the salmon to medium, 10 to 12 minutes.
  • While the salmon is cooking, finish the sauce. Return the saucepan to high heat. Add the remaining 1 tablespoon honey, season with salt and pepper, and cook to a sauce consistency (see page 250); you will have about 1 cup.
  • Transfer the fillets to a platter or immediately serve directly from the planks. Top each fillet with some of the Pinot butter and drizzle with the sauce. Garnish with parsley leaves.
  • PINOT BUTTER
  • Pour the wine into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/4 cup, about 5 minutes. Stir in the maple syrup and let cool.
  • Put the butter in a bowl, add the wine reduction, and stir until combined. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days to allow the flavors to meld.

CEDAR PLANKED SALMON WITH SPICE RUB



Cedar Planked Salmon With Spice Rub image

Cooking fish on wooden planks is a native tradition. Use untreated cedar that you can buy at the local lumberyard or hardware store. You can usually use them a few times if they are not too badly charred.

Provided by Olha7397

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 cedar plank (approx. 8-inch x12-inch)
2 lbs salmon fillets, with skin
1 tablespoon olive oil
3 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon ground cumin

Steps:

  • Soak plank in a tub of cold water for at least 1 hour and up to 12 hours.
  • Score top side of salmon in about 2"/5cm diagonal strips but do not cut through the skin.
  • Rub olive oil into salmon.
  • In a small bowl combine sugar, paprika, salt, black pepper and cumin.
  • Rub into slits.
  • Allow salmon to marinate 10 to 20 minutes.
  • Place salmon on soaked plank.
  • Place the whole thing, plank and salmon, on the rack of a barbecue.
  • Close the lid or cover fish with an inverted metal baking dish and barbecue 20 to 25 minutes or until salmon is cooked through.
  • Remove cover for the last 5 minutes of cooking.
  • Do not turn fish during cooking. This can be brought to the table on the plank decorated with fresh herbs or the salmon can be transferred with a wide lifter to a serving platter or a clean plank.
  • Bonnie Stern.

SOFT CORN PUDDING



Soft Corn Pudding image

Provided by Dena Kleiman

Categories     easy, quick, side dish

Time 25m

Yield 2 cups

Number Of Ingredients 10

2 cups milk
3 tablespoons pumpkin puree, fresh or canned, without sugar
1/2 teaspoon minced garlic
1/2 cup fresh or frozen corn kernels
Pinch allspice
3/8 cup stone ground cornmeal
Salt and freshly ground black pepper to taste
Pinch cayenne
1 tablespoon sweet butter
2 tablespoons finely sliced chives

Steps:

  • Put the milk, pumpkin puree, garlic, corn and allspice in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer and cook for 2 to 3 minutes.
  • Slowly add the cornmeal while stirring continually. Season with salt, pepper and cayenne. Stir in the butter. Set aside in a warm place.
  • Stir in chives before serving.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 392 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • For the best results, use fresh, high-quality salmon fillets.
  • Soak the cedar plank in water for at least 30 minutes before grilling. This will help prevent the plank from burning.
  • Brush the salmon fillets with olive oil and season with salt and pepper.
  • Place the salmon fillets on the soaked cedar plank.
  • Grill the salmon fillets over medium-low heat for 15-20 minutes, or until cooked through.
  • While the salmon is grilling, make the corn pudding.
  • In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  • In a separate bowl, whisk together the eggs, milk, and melted butter.
  • Add the wet ingredients to the dry ingredients and whisk until just combined.
  • Pour the corn pudding mixture into a greased 9x13 inch baking dish.
  • Bake the corn pudding in a preheated 350 degree Fahrenheit oven for 30-35 minutes, or until golden brown.
  • Serve the grilled salmon with the corn pudding.

Conclusion:

Cedar plank salmon with soft corn pudding is a delicious and easy-to-make meal that is perfect for a summer cookout. The salmon is cooked to perfection on the cedar plank, and the corn pudding is creamy and flavorful. This dish is sure to be a hit with your family and friends.

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