Sriracha Almond Cedar Planked Salmon

Psst, the mermaids gave us this one. This Sriracha Almond Cedar Planked Salmon is straight out of King Trident’s palace. Don’t tell anyone where you got this one.

Tips / Suggestions

• I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.

• If the amount listed for the bbq sauce is too spicy, just substitute half of the sriracha with bbq marinade of choice.

• If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.

• It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.

Sriracha Almond Cedar Planked Salmon

Recipe by BacusBBQ

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

kcal

Ingredients

• 1 1 whole salmon filet

• 1 cup 1 sriracha almonds crushed

• 2 tbsp 2 seafood seasoning of choice

• 2 tbsp 2 cilantro chopped

• BBQ Sauce (optional)

• 1/2 cup 1/2 sriracha

• 1 cup 1 ketchup

• 2 tbsp 2 dijon mustard

• 2 tbsp 2 apple cider vinegar

• 1 tbsp 1 molasses

• 2 tbsp 2 brown sugar

• 1 shot 1 bourbon

Directions

• Take the almonds, add to a blender, and blend till crushed.
• Add the sauce ingredients to a sauce pot, bring to a boil, and simmer for at least 20 minutes, or until your desired thickness. Set aside. Pour into a sauce bottle onced cooled.
• Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Coat the salmon with the seafood seasoning. Then, spread the crushed almonds evenly on top of each filet.
• Heat your grill to 400 degrees F. Add the planked salmon to the grill and cook for roughly 20 minutes, or until the internal temperature of the salmon reaches 125 degrees F.
• Remove the salmon from the grill, top with the cilantro / BBQ sauce, and dig in.