On The Patio Making Salmon

 

We were all anxious to learn something new.

We learned that the cedar board must soak for one hour before grilling begins.

Olive Oil is rubbed on the clean salmon before salting and peppering.

We also learned how to make Broiled Salmon with Citrus Glaze.

Once the Salmon is on the grill and in the broiler the cook tells a few stories.

We also learned to make a delicious Garden Sauce to serve with the Salmon.

The company and food was wonderful!

Broiled Salmon with Citrus Glaze

1 side, skin on, sockeye salmon, 1 1/2 to 2 lbs.

1/3 cup dark brown sugar

2 Tbsp lemon zest

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

Position a rack in the oven 3 inches from broiler.  Line half sheet pan with aluminum foil and place salmon on pan.

Place sugar, zest, salt and pepper into small food processor and process for 1 minute until combined.  Evenly spread mixture on salmon.  Allow to sit 45 min.

Broil salmon on high broil for 6 to 8 minutes or until thickest part of fish reaches 131 degrees internally.  Remove salmon and allow to rest uncovered for 8-10 minutes.  Serve Immediately.

4 -6 servings

1 cedar plank (about 7 x 16 inches)

1 Salmon fillet, 1 1/2 to 2 pounds

Olive Oil

Kosher salt and freshly ground pepper

1 lemon sliced

Soak cedar plank in water for 1 hour, then drain.  Remove any remaining bones from Salmon.  Rinse the salmon under cold running water and pat dry with paper towels.  Generously rub the salmon with olive oil.  Season with salt and pepper.  Lay the salmon the cedar plank.  Arrange lemon slices around salmon.

Set grill for indirect grilling ahd 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.  Serve immediately.  4-6 servings.