This recipe series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. Today’s presenter is Sruly Eidelman from Izzy’s Smokehouse, Crown Height’s Kosher BBQ spot.
Summer brings with it the long evenings, the family gatherings, and, of course, BBQ’s. If you’re looking to add a little change to your BBQ menu this summer, Izzy’s Cedar Plank Salmon recipe is the perfect choice.
“Planking” dates back to Native American tribes in the Pacific Northwest, who would pin their salmon to large wood planks and slow cook them over the fire. The woody taste seeps into the salmon, giving it a deliciously earthy and nutty flavor.
This salmon recipe is easy to prepare and sure to delight, and makes for a great change from the regular meat-centric BBQ menus.
Watch below as Izzy’s demonstrates his Cedar Plank Salmon recipe:
You will need:
Marinade
2 lb fresh salmon
½ gal. water
½ lemon
Salt
Brown sugar
Onion powder
Cayenne pepper
Rub
Black pepper
Brown sugar
Cayenne pepper
3 lemon rounds
Directions:
Mix water, ½ lemon, salt, 1 part brown sugar, onion powder and cayenne pepper in a bowl.
Pour into a 2 gallon ziploc bag and place the salmon in the marinade.
Let marinade in the fridge for 1-2 hours.
Place fish on cedar plank, skin side down. Top the salmon with black pepper, brown sugar, cayenne and lemon rounds.
Cook the salmon on a grill or smoker for 35- 40 minutes or until cooked through.
Remove fish from grill.
Serve with lettuce and enjoy!
Kudos to you on a respectful but uncompromising response, I’m with you!
I keep my kitchen as my Mother and Bubeh do:
Separate fish pot, cover the pan with foil if making fish in a fleshig oven to prevent “splattering” (which is really only for Shabbos/YomTov or Simchas) – otherwise, fish is always a milchig meal in a milchig oven or toaster. I’ll admit to checking my lettuce & eggs too. Super radical, no ?
Is there anything specific to look for? i.e. no chemicals, no additives, any kashrus issues?
Let me guess. You have 7 ovens in your house. One for meat, one for fish, one for dairy and another 3 for Pesach. So just use your fish oven for the cedar plank salmon….
you have to kasher your grill before you grill fish on a meat grill
I smoke a lot of fish at home. You can pick up the planks on Amazon and many other sites.
#1, I assume the grid is cleaned before each use and the fish isn’t on the actual grid (rather on the plank).
Where do you buy the cedar plank?
For those careful not to mix meat & fish kalim, what does Izzy (or other readers) suggest ?