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Plank-Grilled Salmon

Salmon grilled on a cedar plank is a common method for preparing salmon, traditional to the Native Americans of the Pacific Northwest of the United States and British Columbia in Canada.

Source and licence

"Plank-Grilled Salmon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Plank-Grilled_Salmon, revision 4508856), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Plank-Grilled_Salmon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4508856

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Native American by a tradition spanning countries: Native American (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat the grill or charcoal pit.
  2. Combine the Worcestershire sauce, beer, garlic powder, and lemon pepper to make a marinade. Add the salmon, and marinate for 15 minutes.
  3. Remove the salmon from the marinade, and place on the plank skin side down. It should not hang over the edge.
  4. Place the plank over the grill, and cook while watching carefully. A glass of water can be used to partially douse the fire when it gets too hot. As an alternative, a squirt-bottle or mister filled with water can douse any fire that commences on the plank. Individual planks give flexibility in moving to get all done evenly. Don't turn the fish on the plank; just move the plank(s) around, rotate, etc.
  5. Remove the plank to onto a baking pan when the fish is cooked to the desired "doneness", and transfer to plates or a serving platter.