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Bbq Salmon On Wet Plank Old Native Indian

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Ingredients

Adjust Servings:

	1 (5 lb) whole salmon with skin head removed and tail removed open stomach to spine but left intact
	2 tablespoons butter
	1/2 cup chopped chives or 1/2 cup chopped green onion
	lemon pepper
	salt
	1 lemon

Nutritional information

730.5

Calories

404 g

Calories From Fat

44.9 g

Total Fat

10.7 g

Saturated Fat

233.2 mg

Cholesterol

250.9 mg

Sodium

2.1 g

Carbs

0.9 g

Dietary Fiber

0.1 g

Sugars

75.6 g

Protein

396g

Serving Size

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Bbq Salmon On Wet Plank Old Native Indian

Name: Bbq Salmon On Wet Plank Old Native Indian
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Indian
Ingredients: : 1; : 2; : 1/2; : 1

Features:

Cuisine:

Indian

We made this for my Aunt and Uncle and used just a large (2 1/2 lb.) filet of wild salmon, rather than a whole fish. We used cedar and Jim drilled a hole in it, strung a string and we soaked it in the Chippewa (very clean water) for half an afternoon, then poured apple cider over it. Did the recipe as written after that, Aunt and Uncle were very impressed and this recipe will be made again. I loved that this is a Native American recipe as the river we soaked the plank in was a highway for NAs in the past...Ojibwe tribe (they probably ate walleye, rather than salmon). thanks Cat-Atude. PS, it was cool to watch eagles fly over the river as we grilled the fish.

70 min
Serves 6
Easy

Ingredients

Directions

BBQ Salmon on Wet Plank (Old Native Indian Recipe),This was done for us by a friend, and it is moist and awesome. We did this for friends in Australia, but it was hard to find the cedar plank for starters, and the fish was very expensive, as it seems most is all exported.,We made this for my Aunt and Uncle and used just a large (2 1/2 lb.) filet of wild salmon, rather than a whole fish. We used cedar and Jim drilled a hole in it, strung a string and we soaked it in the Chippewa (very clean water) for half an afternoon, then poured apple cider over it. Did the recipe as written after that, Aunt and Uncle were very impressed and this recipe will be made again. I loved that this is a Native American recipe as the river we soaked the plank in was a highway for NAs in the past…Ojibwe tribe (they probably ate walleye, rather than salmon). thanks Cat-Atude. PS, it was cool to watch eagles fly over the river as we grilled the fish.,This was done for us by a friend, and it is moist and awesome. We did this for friends in Australia, but it was hard to find the cedar plank for starters, and the fish was very expensive, as it seems most is all exported.

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Steps

1 Done	Presoak, Totally Submerged Plank For at Least 1 Hour. (we Are Lucky Enough to Be Beside a Lake, Otherwise You May Have to Use Bathtub or Container Large Enough to Submerge the Plank. Plank Can Be Cedar, Alder, Apple, Cherry, Hickory, Maple, Oak. Can Also Be Soaked in Beer or Wine, It Is the Cook's Choice. Plank Must Be Short Enough to Accommodate the Barbecue, Yet Big Enough to Accommodate the Fish.
2 Done	Preheat Barbecue to 350f.
3 Done	Place Plank in Barbecue and Allow It to Preheat Until It Starts Smoking.
4 Done	Baste Salmon With Butter and Salt and Pepper.
5 Done	Add Chives or Freen Onions.
6 Done	Place on Plank With Skin Side Down.
7 Done	Barbecue With Lid Closed For 15 to 25 Minutes Until Fish Is Opaque,.
8 Done	Garnish With Fresh Lemons Sliced Thinly.
9 Done	Serve and Enjoy!