Grilling guru and food writer Steve Raichlen demonstrates a foolproof method for grilling perfectly moist salmon at the 2007 Food & Wine Classic in AspenGrilling guru and food writer Steve Raichlen demonstrates a foolproof method for grilling perfectly moist salmon.
[MUSIC] Planked salmon. I am going to show you a way to grill fish that is absolutely, Idiot proof, fail proof, adds extra flavor and makes you look like a million bucks. We start with miso, which is a cultured soybean paste. This is a sweet white miso. We have about a half cup And into this I'll add about a third of a cup of mayonnaise, and with mayonnaise I actually like to use Hellmann's mayonnaise. Then we've got a few tablespoons of sugar, and some grated fresh lemon zest. And we'll just whisk this mixture together. To make a simple glaze. Step number two, cedar plank or alder plank, soak it in water to keep it from bursting from flames. Also, when this hits the hot grill you get this incredible cedar steam. We just simply brush the cedar plank with a little sesame oil. And I personally like salmon skin so I leave it on but you can take it off. If you don't the salmon goes on top. A little salt and pepper first. If you have a two burner gas grill to set it up for indirect grilling. One side on high, the other side on No fire whatsoever, okay, and that's where we do our indoor grilling. But because the heat's coming from here you have to remember to turn this halfway through. Okay. How many people here have a three burner grill, front, middle, back? Okay. So you guys would like your front rear burner. Put your fish in the center. How many people here have four, five, six, eight-burner grills? The big spenders. Okay. You guys light the outside burners until you're cooking the center. Any char, charcoal grillers, let's say, you know if you're working on a round grill, you'd have the mounds of coals on the sides and you do your cooking in the center, all right? So the only thing we, left to do now, we understand the process of. Indirect grilling, couple variations to a theme of this, mustard on top and then brown sugar on top of that, equal parts mustard, mayonnaise, chopped dill. So, we'll send this out, cooking time is about 25 to 30 minutes. Again, wave of the barbecue university magic wand, and 25 minutes. And that is about what we're looking for on our plank salmon. [APPLAUSE] Thank you. [APPLAUSE] [MUSIC] [BLANK_AUDIO]