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Salmon and BBQ Fish Recipes

Grilled Herbed Salmon

Requires 1 cedar plank

  • ½ cup butter
  • 1/3 cup lemon juice
  • 2 tablespoon minced fresh parsley
  • 1 ½ teaspoons soy sauce
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 salmon fillet (2 ½ to 3 pounds and ¾ inch thick)

In a saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. Place salmon skin side down on a cedar plank. Grill for 5 minutes. Baste with butter sauce. Grill 20-25 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 6-8 servings.

Grilled Honey Salmon

Requires 1 cedar plank

  • 1/3 cup orange juice
  • 1/3 cup soy sauce
  • 1 cup honey
  • 1 green onion chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 salmon fillet (1 ½ pounds and ¾ inch thick)

In a bowl, combine the first six ingredients; mix well. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add salmon. Seal bag and turn to coat. Refrigerate for 30 minutes; turning once or twice. Drain and discard marinade from salmon. Place salmon skin side down on a cedar plank. Grill over medium heat for 10 minutes. Baste with reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings. This recipe also works well with chicken

Grilled Cedar Plank Salmon

Requires 2 cedar planks

  • 2 salmon fillets
  • ¼ cup ginger chopped
  • 2 tablespoons lime or lemon zest finely chopped
  • 2 tablespoons orange zest finely chopped
  • 1 dash salt and pepper
  • 2 tablespoons Cajun Spice Mix (recipe follows)
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper

Preheat your grill and oil up one side of the cedar plank with olive oil. Sprinkle a bit of the Cajun seasoning on the plank, and lay the filet of salmon on top. Season the filet with the Cajun Spice Mix. Cover the filet completely with the ginger and orange zest – this adds flavor and helps the fish retain all of its moisture. Put the plank directly on the grill over the coals, close the lid and stand back! You will notice a lot of smoke for a while. Check on the salmon after 15 minutes. You may need to spray the plank with water a few times (so it won’t catch fire before the salmon is done). When the salmon is done remove the crushed ginger topping and serve directly on the plank if you wish. This recipe is also great with trout.

Dill and Worcestershire Salmon

  • 1 pound salmon
  • ¼ cup Worcestershire sauce
  • 1 teaspoon garlic
  • 2 teaspoons dill
  • salt and pepper to taste
  • ½ lemon wedge

Soak plank 1 hour in water. Marinate salmon with all ingredients for 30 minutes. Rub a teaspoon of olive oil on plank, place on preheated barbecue at 350ºF. Place the salmon on the plank, place the plank on the grill opposite the heat source and close the lid. Keep the lid closed as much as possible. Cook until thoroughly done – depending on size and thickness of cut – 30-60 minutes.
Serve on plank for a striking presentation!

Simple Grilled Plank Shrimp

Requires 1 alder or cedar plank

  • 20 large shrimp, peeled
  • 10 slices bacon

Preheat grill for medium heat
Wrap shrimp in bacon

Arrange shrimp on cedar or alder plank, place on grill rack. Cook for 15 to 20 minutes turning once. The shrimp will be done when the bacon is fully cooked.

Keep a water bottle handy in case you need to spray the plank before the shrimp is done.

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