BBQ Jamaican Cedar Planked Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Lemon Juice, 1 tbsp Elias White Honey Unpasteurized Liquid, 1 tbsp Garlic, 2 clove *Captain Morgan Original Spiced Rum, 1 oz Lemon Zest, 0.5 tbsp Shallots, 1 tbsp chopped/MincedLime Juice, 0.33 fl oz Ginger, ground, 0.25 tsp Pure Himalayan Salt, 0.25 gram(s) Paprika, 0.25 tsp Pepper, black, 0.24 tspSockeye Salmon, 305 gram(s) - Skin on1 untreated Ceder Plank Soaked for at least 4 hours in cold water.
Mix All ingredients together in a bag Saving the Salmon for last. Once everything is in the bag add the salmon being sure to lay flat so the meat absorbs the flavor.
Leave in fridge for at least an hour. I like to leave mine for 2 hours minimum.
When ready Heat and clean grill if not already done.
once heated to 400-450 Celsius you will be ready to BBQ.
Place Salmon on soaked ceder plank skin side down.
Place the plank and leave for about 30 minutes or until desired doneness has been reached.
Tent with tinfoil till ready to serve.
Serving Size: 305 G salmon = 2 pieces servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUNKISSEDAURORA.
Leave in fridge for at least an hour. I like to leave mine for 2 hours minimum.
When ready Heat and clean grill if not already done.
once heated to 400-450 Celsius you will be ready to BBQ.
Place Salmon on soaked ceder plank skin side down.
Place the plank and leave for about 30 minutes or until desired doneness has been reached.
Tent with tinfoil till ready to serve.
Serving Size: 305 G salmon = 2 pieces servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUNKISSEDAURORA.
Nutritional Info Amount Per Serving
- Calories: 402.3
- Total Fat: 16.8 g
- Cholesterol: 132.8 mg
- Sodium: 154.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.5 g
- Protein: 41.8 g
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