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Butterfly Planked Salmon Recipe

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This recipe for Butterfly Planked Salmon is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole salmon (sockeye, spring, or coho)
butter, maple syrup, garlic, chives, dill
Directions:
Directions:
Butterfly fillet the salmon cutting out all the bones. Lay the salmon on a soaked cedar plank. Melt 1/3 cup of butter add 2-4 cloves of minced garlic, 1 Tablespoon chives, 1 teaspoon of fresh dill and 1/8 cup of maple syrup. Once the marinade is heated drizzle over the flesh side of the salmon. Barbecue over low flame for 20-30 minutes. Serve on the smoking plank.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This is a spectacular main fish dish garnished with fresh parsley sprigs.. Make sure the cedar plank is both soaked and thick enough to not catch on fire in the barbecue. You can also do this on aluminum foil, but you miss the slightly smoky taste of the cedar. The maple syrup carmalizes with the butter and garlic and goes really well with the richness of the salmon. Don't throw away the fish bones and head, either scrape the meat off the bones, squirt on some lemon juice and have a sashimi snack, or boil for half an hour to make fish stock for a great chowder.

 

 

 

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