Recipes — salmon

Annie Kuster

Cedar Plank Miso Glazed Salmon with Oyster Mushrooms, Shishito Peppers and Radish slaw

Cedar Plank Miso Glazed Salmon with Oyster Mushrooms, Shishito Peppers and Radish slaw

Prince William Sound Salmon (http://www.soundsalmon.org/) sent us over this delicious wild sockeye salmon fresh from Alaska, and chef Matt combined it with a Cedar grilling plank and Japanese flavors.   Tip – This recipe calls for brushing on the miso before cooking. For some more intense umami flavors, marinate the salmon in the glaze for an hour before cooking.   Servings:  4 Total time: 30 minutes   Ingredients: 1 Cedar grilling plank 1 fillet of salmon, skin and bones removed 1 Tbsp. Miso 2 Tbsp. Rice Vinegar, divided 1 Tbsp. Lime juice 2 Tbsp. Light soy sauce 1 Tbsp. Honey...

Read more →


Annie Kuster

Cedar Planked Salmon Spread

Cedar Planked Salmon Spread

Similar to a smoked salmon spread, with a little bit of a twist, this cedar-planked salmon spread will be a hit with your guests. It's delicious and will keep 4-5 days in the refrigerator.  If you already have leftover salmon in your refrigerator, this is a great way to put it to use. Spread this on toast or a bagel and you have the great breakfast or quick snack. Ingredients: 1 Cedar Grilling Plank 8 oz. salmon, flaked, and cold 8 oz. cream cheese, softened Lemon Pepper Capers (optional) Chives (optional)  Directions: Cook salmon on cedar plank on the grill...

Read more →


Matt Curmi

Cointreau Glazed Cedar Plank Salmon

Cointreau Glazed Cedar Plank Salmon

Ingredients XL 7x15" Cedar Grilling Planks 6 (6-ounce) Salmon Fillets (about 1 inch thick) 1/4 c. Maple Syrup 2 TBS. Cointreau (orange-flavored liqueur) 1 tsp. Grated orange rind 1/2 tsp. Salt, divided 1/4 tsp. Freshly ground black pepper, divided 1 c. Orange sections (about 2 oranges) 3/4 c. Diced peeled avocado (about 1) 1/4 c. Fresh orange juice (about 1 orange) 2 TBS. Finely chopped red onion 2 TBS. Finely chopped red bell pepper 1 TBS. Finely chopped fresh chives 1 TBS. Fresh lime juice Directions Soak grilling planks in hot tap water for at least 15 minutes. Combine syrup,...

Read more →


Matt Curmi

Nicoise Salad with Cedar Planked Steelhead

Nicoise Salad with Cedar Planked Steelhead

Ingredients 6 oz. steelhead or salmon 1 cedar plank, soaked in hot tap water for at least 15 minutes ¼ c.  Niçoise olives (if unavailable use Kalamata olives) 1 tsp. capers ½ lb. new potatoes 1 egg ½ lb. fresh green beans 1 dozen cherry tomatoes 1 heart of romaine lettuce Kosher Salt + Pepper For the dressing 1 tsp. Dijon mustard 1/3 c. white wine vinegar 1 c. mild olive oil   Directions This recipe requires some advance prep work but the results are very worth it. Inspired by the classic French Niçoise Salad (pronounced Nee-Shcwa) our version of the dish substitutes cedar planked steelhead salmon...

Read more →