Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
Steelhead is always substitutable with salmon but steelhead is definitely preferable for this amazing recipe.
1 or 2 large steelhead fillets
1 1.75" x 5.25" Outdoor Gourmet Cedar Grilling Plank
A Pinch of Brown sugar
A Pinch of Chili powder
A Pinch of Paprika
First- soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
Next- season your Steelhead fillet, if you please. I used this brown sugar, paprika, chili rub for the first time and it was great! I find that using a maple syrup, agave, honey, or brown sugar lightly caramelizes the outside of the fish, which aids in moisture retention. That, and it's delicious!
Then- get your grill up to medium heat (350-400 degrees). Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding your fillet. This allows the plank to begin to smolder and smoke. Place your fillet skin side down on the plank and close grill lid. No flipping, turning, or tweaking is needed.
Finally- Cook to your liking, carefully removing. It's just that simple. Enjoy!