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Plank Recipes

Cedar Planks

Alder Planks

Sweet Onion Mustard Cedar Baked Salmon

  • 4 six to eight ounce Salmon fillets
  • 6 tablespoons sweet onion mustard
  • 1/2 cup Italian style dry bread crumbs
  • 1/2 cup melted butter

Oil cedar baking plank and preheat oven to 350°. Spread a thin layer of mustard on each fillet, season lightly with salt and pepper. Top with bread crumbs and melted butter. Bake until fish flakes easily.

Alder Hazelnut Maple Salmon

  • 1 Large salmon fillet
  • 4-6 ounces Double Giggle Hazelnut Rub

Place salmon skin side down on oiled alder baking plank. Spread a thin layer of rub evenly over fish. Bake at 350°. As the sugars caramelize and melt they hold the nuts to form a sweet crunchy hazelnut crust. Serve to table on plank.

 

Orange and Bourbon Cedar Baked Salmon

  • 4 six to eight ounce salmon fillets
  • 1/4 cup bourbon
  • 1/4 cup fresh orange juice
  • 1/4 cup soy sauce
  • 1/4 cup medium brown sugar
  • 1/4 cup chopped green onion
  • 2 cloves chopped garlic
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped fresh chives

Combine above into marinade and place with salmon in large resealable bag. Marinate in refrigerator for 2 hours. Bake on plank and serve to table.

Alder Lemon Ginger Asparagus Prawns

  • 3 pounds large prawns
  • 1 large bunch asparagus
  • Combine the following in a blender and puree to make a marinade.
  • 1/2 cup olive oil
  • 2 teaspoons sesame oil
  • 1/4 cup lemon juice
  • 1 onion, chopped
  • 2 cloves garlic, peeled
  • 2 tablespoons grated fresh ginger root
  • 2 tablespoons fresh cilantro leaves
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Marinate in prawns in refrigerator for 2 hours. Place asparagus evenly over oiled plank. Drizzle just a little reserved marinade over and then cover with seasoned prawns. Bake until prawns turn color all through.

Grilled Cedar Plank Herbed Salmon

  • 1 medium salmon fillet
  • Fresh crushed garlic
  • Fresh basil
  • Lemon thyme
  • Sliced lemons

Soak cedar grilling planks for 60 minutes in water. Remove planks from water and place salmon skin side down on plank, cover with herbs and lemons. Place on hot grill and allow plank to go into full char on the bottom. Fish is done when it flakes clean.

Grilled Apricot Pork Tenderloin

  • Pork tenderloin
  • Apricot pepper jelly (or a similar jelly)
  • Tabasco sauce
  • Bourbon

Soak alder grilling planks in bourbon and water for 60 minutes. Have a little bourbon yourself if you are feeling like it.  Place tenderloin on plank. Glaze evenly with apricot pepper jelly and then splash tabasco sauce over that. Grill on medium high for approximately 35 minutes.

Southwestern Grilled Salmon

  • Salmon fillets
  • Margarita pepper jelly
  • Sliced limes
  • Diced onion
  • Chopped cilantro
  • Beer

Soak cedar grilling planks in beer for 60 minutes and have a beer for yourself.  Place salmon fillet on plank and cover with margarita pepper jelly, sliced limes, diced onion and chopped cilantro. Grill on high until fish flakes clean.

 

Onion Crusted Alder Plank Tuna

  • 4 six to eight ounce tuna steaks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 cloves crushed garlic
  • 1 sliced Walla Walla onion
  • 2 tablespoons lemon juice combined with 1 tablespoon olive oil

Soak the alder planks in water for 60 minutes. Season tuna with garlic and pepper. Brush with lemon juice/olive oil and place on plank. Cover with onions. Grill on medium high until fish flakes.