CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy

Cedar-Planked Salmon with Honey Glaze & Pineapple

5/30/2014

2 Comments

 
Picture














We 'cracked open' our new Big Green Egg for its Inaugural Grill run over Memorial Day Weekend!! We chose Fresh Alaskan King Salmon to Cedar-Plank Grill... Even if you don't have a Big Green Egg -  the marinade in the recipe was fantastic! and will test it out in oven and on smaller charcoal grill in the future...we did add just a touch of brown sugar to the marinade and added a few fresh chunks of pineapple marinated in a bit of honey and brown sugar to the salmon on the grill. Enjoy ~ 
Diane 

Cedar-Planked Salmon with Honey Glaze

Glaze Ingredients:
2 tablespoons extra-virgin olive oil
½ cup Dijon mustard
¼ cup honey
1 tablespoon balsamic vinegar
2 teaspoons grated orange zest
1 teaspoon minced fresh thyme plus extra for garnish

2 pinches of brown sugar

Other:
Kosher salt and freshly ground black pepper, to taste
Pineapple chunks, soaked in a bit of honey and brown sugar, if preferred

Salmon:
4 (7-ounce) salmon fillets, skin on

Equipment: 2 cedar planks




Instructions
Set the EGG for direct cooking.
Preheat the EGG to 400°F
Place the cedar planks in a pan, cover with water, and let soak for 1 hour.
Whisk the mustard, honey, balsamic vinegar, orange zest, and 1 teaspoon thyme together in a small bowl.
Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes. Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon with salt and pepper and brush generously with the honey glaze. Close the lid of the EGG. Cook the salmon for 12 to 15 minutes for medium.
Remove from the heat, garnish with thyme, and serve immediately.
Serves 4


2 Comments
Michelle link
6/1/2014 11:42:19 am

This sounds so good. I love salmon, and my husband is dying for a Big Green Egg! Thanks for sharing with Foodie Friends Friday.

Reply
KC the Kitchen Chopper link
6/23/2014 03:04:54 am

I'm hoping this #Salmon can be cooked on a "regular" BBQ Grill with a lid. I don't want to wait till I have an EGG! Thanks for sharing at #theWeekendSocial. Hope to see you again this Thursday at 9:00 PM EST. I'm off to pin your link.

Reply



Leave a Reply.

    F I N D  A  R E C I P E 

    Print Friendly and PDF


    Picture

    Picture


    RSS Feed

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2021, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy