Tags
apricot salmon, bourbon smoked salmon, cedar plank recipes, cedar plank salmon, grilled salmon, Smoked slamon
I have “bunny trailed” a lot this past week. I start with one thought, and then poof! It’s gone and something else has taken it’s place. Hass calls those moments “going down bunny trails”. I’m told that’s a sign of brilliance. I think it’s an early onset of insanity.
In the spirit of bunny trailing, and since I can’t seem to complete one single thought this morning, I’m going to tell you the next 5 things that pop into my mind. Are you ready? It’s going to get a little crazy. You were warned.
- I have peeled close to 700 shrimp since last Saturday.
…which led to…
- I need to go to the seafood market this weekend.
…which led to…
- I would really like to go fishing.
…which led to…
- I wonder where we should go on vacation next year.
…which led to…
- I’d really love to visit Montana.
…which led to…
- I have a friend named Montana. What a pretty name.
…which led to…
- I’ve never been in love with my name. I wonder how hard it is to change it.
So in exactly 7 thoughts starting with peeling shrimp, I am now changing my name. Welcome to my brain. Scary in there isn’t it? BTW, just call me Montana.
Smoked Apricot Cedar Plank Salmon with Capers and Cream Cheese
- 2 fresh Salmon fillets
- 1/4 cup Dijon mustard
- 1/2 cup apricot preserves
- 1/4 cup brown sugar
- 2 tbsp. bourbon
- Salt & pepper to taste
- Capers
- 3 oz. cream cheese
- Ritz or other crackers
- cedar plank
In a mixing bowl, whisk mustard, preserves, brown sugar, bourbon, salt and pepper. Place mixture into a ziplock bag with the salmon and allow to marinate 3-4 hours minimum or overnight.
Soak your cedar plank for at least two hours before smoking or grilling. Remove from water and dry with a towel.
Remove salmon from marinade and discard. Place fillets on the cedar plank, skin side down. Place the plank in the center of the grate on a hot grill or smoker. Cover the smoker and cook 30-45 minutes or until the internal temperature of the Salmon reaches 135 degrees. All grills and smokers cook differently, so begin checking the temperature after 20 minutes and continue to check regularly until 135 is reached.
Serve from the plank or plate with capers, cream cheese and crackers.
Life is too short to drink bad wine and eat ugly food y’all!
The Front Porch Gourmet 
A wandering mind is a wondering mind is a sign of genius – as is this recipe!! I love how creative you are – not just with the food but also with the cooking methods. Have you tried steak this way? I haven’t but I have heard it’s a good method x
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I have not, but that’s a great idea! We’re planning to smoke chicken and mac n’ cheese this weekend and I would love to try the steak!
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That is a huge compliment coming from you Selma. You know I adore your recipes! Thank you 🙂
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You have me wanting to use the cedar plank I have left over from when we smoked salmon a while ago. This looks wonderful!
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I think it just adds a new level of flavor don’t you?
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The last time was our first time and yes, it does add a certain sweetness to the meat. We loved it. I would like to try your recipe. I love capers!
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I first tried a similar recipe at my cousin’s house. He was hosting a large BBQ and made this for appetizers. He just put a little cream cheese and capers on a Ritz then added a fork full of the salmon. It was SO GOOD! I was hooked 🙂
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That sounds like heaven! We do salmon on bagels with sliced tomato, onion and cream cheese. I like the Ritz cracker much better (I like crunchy foods).
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