Cedar Planked Salmon

Cedar Planked Salmon


  • 3 (12 inch) untreated cedar planks

  • 1/3 cup vegetable oil

  • 1 1/2 tablespoons rice vinegar

  • 1 teaspoon sesame oil

  • 1/3 cup soy sauce

  • 1/4 cup chopped green onions

  • 1 tablespoon grated fresh ginger root

  • 1 teaspoon minced garlic

  • 2 (2 pound) salmon fillets, skin removed


  1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

  2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

  3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

  4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Grilled Macadamia-crusted Tuna with Papaya Salsa

Grilled Macadamia-crusted Tuna


  • 2 cups diced papaya

  • 1/2 red onion, diced

  • 1 red bell pepper, diced

  • 1/4 cup chopped fresh cilantro

  • 2 tablespoons lime juice

  • 1 clove garlic, minced

  • 1/4 teaspoon hot chile paste, or to taste

  • 4 (6 ounce) tuna steaks

  • 1/4 cup extra-virgin olive oil

  • salt and pepper to taste

  • 3 eggs

  • 1/2 cup chopped macadamia nuts


  1. Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve.

  2. Preheat an outdoor grill for high heat, and lightly oil grate.

  3. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts.

  4. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.

Grilled Tilapia with Mango Salsa

Grilled Tilapia with Mango Salsa


  • 1/2 cup extra-virgin olive oil

  • 1 clove garlic, minced

  • 2 teaspoons dried basil

  • 2 teaspoons ground black pepper

  • 1 teaspoon salt

  • 4 tilapia fillets

  • 2/3 cup chopped mango

  • 2 tablespoons lime juice

  • 2 tablespoons orange juice

  • 4 teaspoons minced jalapeno pepper

  • 4 teaspoons minced red onion

  • 2 teaspoons minced red bell pepper

  • 2 teaspoons minced green bell pepper

  • 1 teaspoon dried parsley

  • 1 teaspoon ground black pepper


  1. Stir the olive oil, garlic, basil, black pepper, and salt together in a bowl. Put the tilapia fillets in a resealable plastic bag; pour the olive oil mixture over the fillets and seal the bag. Marinate in refrigerator for 1 hour.

  2. Make the salsa by stirring the mango, lime juice, orange juice, jalapeno pepper, red onion, red bell pepper, green bell pepper, parsley, and black pepper together in a bowl. Refrigerate for 1 hour to allow the flavors to blend.

  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  4. Remove the tilapia from the marinade, shaking off any excess oil, and wrap each fillet in a piece of aluminum foil.

  5. Cook the tilapia on the preheated grill until the flesh easily with a fork, 3 to 4 minutes per side. Spoon the salsa over the tilapia to serve.

Halibut with Zesty Peach Salsa

Halibut Peach Salsa


  • 1/3 cup orange juice

  • 2 tablespoons canola oil

  • 2 tablespoons lime juice

  • 1 tablespoon brown sugar

  • 2 teaspoons grated lime peel

  • 1 garlic clove, minced

  • 1/2 teaspoon salt

  • 4 (6 ounce) halibut steaks


  • 2 cups chopped fresh or frozen peaches

  • 1/4 cup chopped sweet red pepper

  • 1/4 cup chopped red onion

  • 1 jalapeno pepper, seeded and chopped*

  • 2 tablespoons orange juice

  • 1 tablespoon minced fresh cilantro

  • 2 teaspoons lime juice

  • 1/4 teaspoon salt


  1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.

  2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

Salmon with Asian BBQ Sauce

Salmon with Asian BBQ Sauce


  • BBQ Sauce

  • Hoisin

  • Bean Paste

  • Plum Sauce

  • Salmon


Mix together bbq sauce, hoisin, bean paste and plum sauce. Marinate for 20 min or so. Grill skin side down for 10 minutes flip and cook another 5 minutes turning 90 degrees after 2.5 min.

Submitted by Facebook Fan Francis Sorrentino

Spicy Shrimp Kabobs

Spicy Shrimp Kabobs


  • 20 large shrimp, peeled and deveined

  • 1 lime, juiced

  • 2 tablespoons fresh chopped cilantro

  • 1 large clove garlic, minced

  • 10 fresh jalapeno peppers, halved lengthwise and seeded

  • 20 slices bacon

  • 4 wooden skewers, soaked in water


  1. Preheat a grill for high heat.

  2. Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.

  3. Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.