This planked salmon and simple grilled salad is so good your family and friends will think that you slaved for hours over the grill.

Planked Salmon and Simple Grilled Salad

Ingredients

• 4 Atlantic Salmon Filets


• 2 Heads of Romaine Lettuce


• Home BBQ Deep South Tangerine Pepper Seasoning


• Extra Virgin Olive Oil


• Shredded Parmesan Cheese


• Salad Dressing of Your Choice

Instructions

First soak your Napoleon Grills Cedar Plank in water for three hours (you may need to apply weight from a skillet or other object to keep the planks submerged). Before you start prepping the food, preheat your Yoder Smokers YS640 pellet grill (set up in direct grill mode) to 400º. If you don't have a pellet, you can use a gas, charcoal, or ceramic grill as well.

Take your four salmon filets and place them on the GrillPro Smoking Planks skin side down. Each plank should accommodate two filets. Take a little Home BBQ Deep South Tangerine Pepper Seasoning and season the top of the salmon. Take the planked salmon and set it directly over your heat source, and close the lid. While the salmon begins to cook, we can prep the salad.

Take a knife, like the Victorinox 8" Chef's Knife, and slice each head of Romaine lettuce in half length wise. Take the extra virgin olive oil and baste it on the inside of the lettuce. This will keep the lettuce from sticking to your grill. Take your prepped lettuce, oil and baster to the grill. As the salmon planks begin to smoke heavily, move them with tongs over to the indirect side of the grill. Oil the hot grill grates and then place the lettuce, oiled side down directly onto the grates.

The lettuce will not take long to cook, we want nice long grill marks across the lettuce, and as soon as they appear, pull the lettuce. The salmon should be close when you pull the lettuce. Take your Maverick PT-75 instant read thermometer and make sure the salmon is at 140º internal. Plating this dish is simple. Serve this salmon and simple grilled salad topped with parmesan cheese and your favorite salad dressing. Enjoy!

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

 

This is one of the most addictive salmon recipes we have ever cooked in our teaching kitchen. The mango and jalapeño create a sweet and spicy flavor that enhances any meal.

Mango-Jalapeño Cedar Planked Salmon

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Ingredients

• grapeseed or peanut oil


• 2 jalapenos cut into rings


• 1 small Vidalia onion


• 3 tablespoons minced garlic


• ½ cup Riesling wine


• 3 tablespoons whole-grain mustard


• 1 cup mango (or guava) preserves/compote


• 4 Salmon filets, boned (6-oz filets)


• 4 alder or cedar planks


• 2 teaspoons sea salt


• 1 teaspoon freshly ground black pepper


• 4 (3-inch) fresh rosemary sprigs


• Plowboy's Fin & Feather

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Instructions

Place a sauté pan over medium heat and heat the oil. Add jalapeños and onion, sauté until caramelized. Add garlic, once it is soft, deglaze with the Riesling. Next, add the mustard and mango preserves and bring to a simmer, simmering over low heat for 20 minutes and refrigerate until completely cool.

Soak GrillPro Smoking Planks in water for 3hrs and preheat your Yoder Smokers YS640 Pellet Grill to 450-degrees. Place the salmon, skin side down on the planks, and season with Plowboy's Fin & Feather. Place a rosemary sprig on each fillet, and coat the salmon with the mango mixture.

Place the plank on the grill, over direct heat. When the plank has begun to smoke, move the plank to indirect heat to finish. Cook the salmon to an internal temperature of 140° F (use the Maverick PT-75 thermometer for fast and accurate temperature readings); remove from grill and let sit for 2 to 3 minutes before serving.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.