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This recipe for OREGON CEDAR PLANK BBQ SALMON, by , is from The Keller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Keller
Added: Wednesday, July 5, 2006


1 untreated cedar plank*
2 1/2-lb. fresh salmon fillet, boned with skin on
4 Tbs. extra virgin olive oil
1/2 cup CATTLEMEN'S® Golden Honey Barbecue Sauce

1 Tbs. balsamic vinegar
1 Tbs. ground ginger
1 Tbs. granulated garlic
2 Tbs. brown sugar
2 Tbs. chopped green onions (green end only)
Coarse sea salt
Black pepper
3-4 fresh rosemary sprigs (optional)
1/4 cup fresh raspberries

Soak the plank for at least three hours in warm water, keeping it fully submerged. Next, mix the baste ingredients and pour over the salmon fillet, turning once or twice during soaking time. Heat your smoker, gas or kettle grill to very hot.

Remove salmon from the marinade and drain the fish, reserving marinade. Remove the plank from the water and (optional) spread the rosemary sprigs on top. Place the salmon skin side down on the cedar plank (or bed of rosemary) and place the plank in the center of the very hot grill.

Cover and cook for 20-25 minutes, or until the fish is cooked and just pink in the center. Baste quickly once or twice during the cooking time.

Remove the whole plank from the barbecue and with a pastry brush cover the surface of the fillet with a light coat of Cattlemen's Golden Honey Barbecue Sauce and cover with foil for three minutes. Place the platter on a serving tray over hot pads. Divide into sections and serve from the plank.

Sprinkle with coarse salt, black pepper, and fresh raspberries, golden if you can get them, and serve.

*Oregon Cedar planks can be ordered on-line or found at your local supermarket. Use only UNTREATED cedar.

Number Of Servings:
Number Of Servings:
Serves 4-6
Personal Notes:
Personal Notes:
Prep. Time: 3-4 hours including soaking time Cooking Time: 30 minutes




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