Hibiscus Salmon by Wildwood Grilling
Posted by : Wild For Salmon /
Well, admittedly not quite, but can’t you just taste it? The anticipation is palpable in these parts. The kids are running around with a little more rambunctiousness as the days lengthen. The rainy days are fewer and farther between, and porch dinners are becoming more of a weekly, almost daily occurrence. We are so grateful.
Cooking outside brings us a special kind of joy, and cooking salmon outside is simply the best! A tool we love using to spruce up this experience is a cedar plank. We’ve been fans of Wildwood Grilling, out of Sand Point, ID, for years. Longtime customers will recognize our cedar-plank grilling images because we learned this easy salmon grilling trick years ago and haven’t given it up. This recipe, straight from the source at Wildwood Grilling, includes adventurous hibiscus salmon and is a go-to plank grilling option. Check out our social channels this week for a Wildwood Grilling Giveaway - so many goodies in there!
For this Hibiscus Glazed Cedar Plank Salmon Recipe, you’ll need two of their Cedar Grilling Planks.
- 2 Fillets Wild-Caught Sockeye Salmon from Wild for Salmon
- Salt and Pepper
- 1 Hibiscus Tea Bag
- 1 cup Hot Water
- 3/4 cup Sugar
For the optional Gremolata (an Italian chopped-herb condiment)
- 1/4 cup Parsley
- 1/2 Lemon
- 1 tsp. Garlic
- Start with the glaze. First infuse the hot water with the leaves for 5 minutes. Promptly remove the tea bag.
- Pour the tea into a pot or pan and add the sugar. Reduce this mixture to make a syrup, about 5 mins. Let cool.
- Meanwhile, soak the Wildwood Grilling Cedar Planks in warm water for at least 15 minutes and preheat the grill (or oven) to 450. This step importantly brings out the cedar flavor and protects you from lighting your new planks on fire!
- Place the thawed salmon on the soaked planks.
- Glaze the salmon with a brush, or spoon over the fish. Season it also with salt and pepper.
- Cook just until fish begins to peel apart at the touch of the fork or appears tender and opaque. Just over 10 mins. Brush generously with more glaze while cooking.
- If making the gremolata, zest the lemon mix it with finely chopped parsley, minced garlic, and a pinch of salt.
- To serve, drizzle the fish with another touch of glaze and sprinkle with gremolata.
Photo by Wildwood Grilling
Wildwood Grilling recommends keeping a spray bottle close at hand in case of flare-ups!