Northwest Fishing Reports

This is a modified recipe of cedar plank salmon but here goes.

What you need is a nice filet of salmon, a cedar plank, Some basil(or Pesto), olive oil and honey, and Dijon mustard.

Take the salmon and set on the cedar plank and pat dry to remove extra moisture. set to the side.

Take about 1/2 cup per filet of the pesto 2-3 Tbls of Honey and 1-2 Tspn of mustard mix together in a pan over medium heat until mix smoothly, let cool to room tempature then cover the salmon with the mixture. let stand 30 minutes at room temp then place on HOT BBQ and cook until the white juices just start to come out of the filet.

i'll have to try your S.O.S recipe (salmon on a shingle):chef: we don't care for salmon done up the usual way! <')//<

Maurice wrote:This is a modified recipe of cedar plank salmon but here goes.

What you need is a nice filet of salmon, a cedar plank, Some basil(or Pesto), olive oil and honey, and Dijon mustard.

Take the salmon and set on the cedar plank and pat dry to remove extra moisture. set to the side.

Take about 1/2 cup per filet of the pesto 2-3 Tbls of Honey and 1-2 Tspn of mustard mix together in a pan over medium heat until mix smoothly, let cool to room tempature then cover the salmon with the mixture. let stand 30 minutes at room temp then place on HOT BBQ and cook until the white juices just start to come out of the filet.

yummy

Just looking at your recipe. Sounds great. I love salmon and enjoy it fresh from the Puget Sound every chance I get. My wife isn't interested in eating it but loves to fish and catch them. More for me! I like to set a large fillet skin down in a baking dish, then add the sauce which I will describe next. I bake it covered in foil at 350 for about 40 or 45 minutes. The sauce is done in a sauce pan. It consists of a half stick of melted butter, maybe a 1/4 cup or more of brown sugar, and a dash of lemon juice. I let it combine on medium heat stirring often. This is poured over the fillet then baked. Major good eats.

The recipe sounds great.I still have loads of pesto put up in the freezer.Do you let your cedar plank burn a lil bit adding the smokey flavor or not.?

Nice recipe. For halibut I use salsa and some spices from Indonesia...it's off the hook. I'm going to try your recipe though, because it sounds amazing. Thanks for sharing!!

"if it was off the hook, you would not have anything to cook"

that was my ill attempt at humor.....

Fisherman_max wrote:"if it was off the hook, you would not have anything to cook"

that was my ill attempt at humor.....

Lol...that's true!

That sounds very good.I made all this pesto and have to use it on something and that recipe sounds extra good.

Fisherman_max wrote:"if it was off the hook, you would not have anything to cook"

that was my ill attempt at humor.....

=d> That was a good 1

racfish wrote:That sounds very good.I made all this pesto and have to use it on something and that recipe sounds extra good.

Have you tried to use it for a sauce on pizza?

Maurice wrote:d pat dry to remove extra moisture. set to the side.

REMOVE moisture? Best salmon is the really moist meat...Dried out salmon is tough to eat....

I had a Blackmouth for the weekend to eat.A friend brought me one over.I tried the recipe with the honey ,pesto and mustard but there were too many flavors at one time for me.I did it 4 different ways.I liked just pesto by it self.Also I did the honey and the mustard and it was tastey too.I also did one with chilli pepper flakes and honey.I did them in 3-5 oz pieces only.Its all I can eat right now.