Seafood Steward

Seafood Grilling Tips From Great Grilling with the Seafood Steward on KOIN-TV6, Portland, OR.

Barbecue Salmon on a Cedar Plank

Purchase a piece of untreated cedar lumber approximately 8" x 14" and 3/4" to 1" thick. clean it thoroughly with mild soap and rinse with water. Coat the cedar plank with vegetable oil and allow it to soak in before use.

To bake fish with a cedar plank on the grill, begin by removing the grill from your pre-heated barbeque and spread the hot coals evenly to both sides of the lower grate with a suitable tool to prevent burns. Place a small pan (a 9x9 metal pan or small pie tin will work fine) filled with water between the hot coals - again, being careful not to burn yourself). Optional - you can place a clean tuna fish can or similar sized can filled with with spices on the coals to add flavor during the barbeque process.

Next, replace the grill surface and place the cedar plank with your salmon on the grill, directly over the water-filled pan. Cover and allow to cook for at least 20 minutes before removing the lid. Total cooking time will be approximately 25-30 minutes.

Simple Salmon Baste

For a simple baste for cooking Salmon on a cedar plank, combine 2 tablespoons melted butter, the juice of one small lemon, 1 tablespoon poached garlic and a dash of white vermouth in a small bowl. Brush this on your salmon fillets and cook in the manner mentioned above.

Bastes for Various Grilled Seafoods

Simple Baste for Swordfish & Shrimp

In a small bowl, combine 2 Tablespoons whipped or melted butter, juice of one small lemon and salt & pepper to taste. Apply with a brush and grill.

Simple Baste for Ahi

In a small bowl, combine 1/2 cup teriyaki sauce, 1 Tablespoon grated ginger and 1 Tablespoon minced garlic. Apply with a brush and grill.

Cooking Times for Grilled Fish

An average cooking time for fish is approximately 10-minutes per inch. Unfortunately this may result in "average" tasting fish. With fish that is 1-inch thick, we suggest that you cook one side of the fish approximately 3-4 minutes, then turn it and cook the other side for an additional 3-4 minutes. At this point, stick your large kitchen knife directly into the center of the fillet at the thickest part. Keep it inside the fillet for 5 seconds, then remove it and place the tip of the knife (flat side down, not the sharp edge!) on your wrist. When the temperature is just warm, the fish is done. If the center of the fish is very hot, the fish has been over-cooked. Remember - you can always cook fish a little more, but you can't undo an over-cooked piece of fish.

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