These seasonings are ideal for a variety of dishes and cooking methods. Add flavor to marinades or seafood salad, create a compound butter or sauce. Make succulent cedar plank salmon or grilled shrimp.
1 Cedar Grilling Plank
1 lb. skin-on salmon fillet
1 Tbsp. olive oil
1 Tbsp. Pearl St. Plank Salmon Rub
Soak the cedar plank for at least 1 hour (the longer the better; 4+ hours is ideal). Rub salmon with olive oil and sprinkle generously with Pearl Street Plank Rub. Cover and let salmon marinate in the refrigerator for 30 min. While salmon marinates, preheat grill to a medium-high heat with coals banked to one side. If using a gas grill, heat to about 375 degrees using burners on one side. Warm the plank for 3 min. on each side over semi-indirect heat (half over the heat source and half off) until it begins to steam and crackle. Place salmon fillet skin-side down on the plank and cook with the grill lid closed (time may vary depending on thickness). While cooking, you want the board to produce a little bit of smoke and blacken slightly on the bottom, but not fully char or ignite, so move the board toward or away from the heat source as needed. Cook for about 30 min., depending on fillet thickness, or until internal temperature reaches 135 degrees. Remove from grill, let rest for 5 min., and serve hot.
YIELD: 3 to 4 servings
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