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Cedar Plank Rum Salmon Recipe

Cedar Plank Rum Salmon

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on July 20, 2012

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    Very tasty. I loved the smoked rum flavor of the plank, I soaked it all afternoon though. I have used planks many times before, but the rum was a great addition. Cooking the salmon with its skin on in the right way to go!! Great flavor, quick and easy, and the benefits of the salmon. Sure can't go wrong!!
    No farmed salmon

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  • on May 27, 2012

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    Very, very good.

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  • on May 06, 2012

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    Was great! Use a small lemon because i used a large one and made paste to watery - I had to start over.

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  • on August 29, 2011

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    Very good flavor - cooking time was only 20-25 minutes - no problem - used fresh ginger probably too much lemon juice - paste was a little watery but worked, Rum soaking didn't come through just the cedar.

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  • on June 19, 2011

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    Replace rum with taquilla and lime for lemon and enjoy the smokey flavor.

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  • on June 11, 2011

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    WOW! This was a great and easy Friday night dinner. I cut back on the salt (1/2 due to taste and added just enough lemon juice until it became a paste. I also used wild Sockeye, not farm raised salmon. I will definitely be making this again.

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  • on April 06, 2010

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    Haven't tried the turtle or conch as neither is easy to get in the Midwest. BUT MY
    HUSBAND AND I LOVED THIS SHOW. Robert kept his cool with the rum-crazed
    pirates. Such fun.

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  • on April 03, 2010

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    This was fast and easy. The 'paste' was pretty thin, but I was still able to make it work. Great flavor on the fish, and after cooking it (slowly it was still very moist. It didn't cover the flavor of the fish. I will use this one again and again!

    -David

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