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Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone and I whipped up the Dr Pepper® Glazed Salmon on a Cedar Plank recipe just for you. #GrillGatingHero #GrillGating
The crisp fall air as you pull on your favorite sweatshirt. The kaleidoscope of colors that decorate the nearby trees. The heat you feel off the Kingsford® Charcoal as your grill is heating up. The smell of burgers and brats, from your other blacktop neighbors, as they join in the celebration of the local team. It’s officially grill-gating season and you are ready! You have gotten your game tickets, coordinated with friends, planned a menu and are enjoying the time-honored tradition of partying behind your car.
This year, you plan to step up your game, no simple burgers of brats for your gang! You want a mouthwatering treat that kind of makes your neighbors drool with envy. You also want to keep it kind of healthy as your doctor nagged you about too much red meat so the challenge was grill worthy, drool inducing fish!
Finally, your Dr Pepper Glazed Salmon on a cedar plank, recipe was created.
- Easy to make?
- Easy to prep?
- Easy to transport?
- Easy to grill?
Check, check, check and check!
You pop it on your grill and let the exotic smells compete with your neighbors while you munch on RITZ crackers and gourmet cheese. You whipped up a simple crudité plate with Hidden Valley® Ranch dressing as a dip.
I totally see the MVP ring in your future and can tell your hours of watching cooking shows has paid off!
Let’s look at the salmon recipe:
You will need:
- A cedar plank, more if you are cooking a lot of fish
- A 4-6 oz salmon fillet per person, skin on
- 4 cans Dr Pepper soda (12 oz)
- 4 tsp cornstarch
- 4 tsp water
- 1 small can crushed pineapple
- Kingsford® Charcoal
Before you leave home:
Pour 2 (2) cans of Dr Pepper into a shallow dish and add your cedar planks. Soak them for at least 2 hours.
Pour two (2) cans of Dr Pepper into your pan and bring to a boil. Combine the cornstarch and water to make a “slurry”. When the soda is boiling, add the “slurry” and keep boiling until the sauce is a thick as you want it. It should coat your wooden spoon nicely and still drip off.
Remove from heat and fold in the crushed pineapple. Let this cool and then pack in a leak proof container. Place in in your tailgating cooler.
Ready to grill?
Place your salmon, skin side down, on your Dr Pepper soaked plank(s). Add the planks to your hot grill once your Kingsford® Charcoal is ready. Cover and let cook for 10 minutes. Lift lid and baste the salmon with your Dr Pepper glaze. Replace grill cover and cook 2-3 minutes more.
When you want to remove the fish from the cedar planks, you should be able to use a thin spatula and scrape between the skin layer and the fish. The skin should stay with the plank and separate easily.
Your Dr Pepper glazed salmon should have that smoky flavor from the grill, woody hints from the cedar, and incredible burst of sweetness and tang from your Dr Pepper glaze. They will be raising their cans of Dr Pepper to toast the chef when their Dr Pepper Glazed Salmon melts in their mouth! You are the Grill-Gating Hero!
Now hurry – get to Walmart and pick up everything you need to celebrate your local team! I found everything easily as you can see from my picture:
Find these great products and more grill-gating inspiration here.
Not sure about my salmon recipe?
You can check out this site with a great video of Emmitt Smith where he shares grilling tips and recipes. He challenges you to share your grilling photos and experiences. Your photo could end up on the #Grillgating website; just use the hashtag #GrillgatingHero on Twitter and Instagram!