BBQ Jamaican Cedar Planked Salmon
- Servings Per Recipe: 2
- 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
IntroductionA wonderful summer BBQ item. Please excuse the picture as it was so good I nearly forgot! A wonderful summer BBQ item. Please excuse the picture as it was so good I nearly forgot!
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/Minced
Lime 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 tsp
Sockeye Salmon, 305 gram(s) - Skin on
1 untreated Ceder Plank Soaked for at least 4 hours in cold water.
Best on propane BBQ's have yet to try charcoal.
any kind of salmon could be used.
you can mix that salt and pepper into the marinade if you wish but i prefer to just grind those 2 spices on as soon as it goes onto the grill i tend to use less that listed.
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.