Cedar Planked Salmon
I've read about cedar planked salmon for at least a decade. And I've had a stack of cedar planks in my grilling closet for just as long. Every time I open that closet I see them sitting there, and everytime I grab what I need and close the door leaving the neglected planks of wood behind. But tonight i decided to actually throw them on the grill, and the results were delicious. Read on for more details.
So why did I finally take them out tonight? My wife is looking to get more omega-3 in our diet, so salmon is a smart place to start. The catch? Neither of us would ever choose to order salmon when out to dinner, much less opt to cook it at home. I was likely spoiled when living in the pacific northwest where the fresh salmon is perhpas the most delicious thing with scales imagineable. But here on the east coast, atlantic salmon is rather average for my tastes. So I was looking to add some additional flavors that could help to make the dish a keeper in our new omega-3 house. Which is when I recalled those little planks in the closet.
I first consulted my brother-in-law (a californian native who now resides on the east coast and should be crowned the salmon knowledge king of rhode island) who pointed me in the right direction, and then set to reading up on recipes. After digesting a good dozen grilling, pan-frying, and roasting recipes, I kept going back to the cedar plank... and I ended up going with the very simple baste and glaze that's indicated right on wood plank's packaging. Ha!
The hero with this treatment is that cedar plank. It's a wonderfully rustic smoke, smelling of the best campfire you've ever had. The cedar doesn't overpower the final fish flavors, but it adds a substantial depth to the dish. The glaze is sweet and tangy, though it could use a kick of spice. Next time I'd add at least 1/4 teasponn of cayenne, but more likely the same amount of chipotle powder. If you like heat, add a little something, otherwise here's the recipe as I made tonight:
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon dark soy sauce
- 1 teaspoon minced fresh ginger
- 1 tablespoon light brown sugar
- 2 tablespoons white wine
- 1 pound salmon filet, skin-on, 2 inches thick at thickest point
- Juice from 1/2 lemon
- Salt and pepper to taste
- 1 cedar plank
Procedure:
- Soak the cedar plank for at least 20 minutes (I soaked for 60)
- Fire up your grill to medium hot
- Meanwhile cut the salmon into 2 pieces in the same orientation that the filet was cut at the fish monger
- In a small bowl whisk together the oil, soy sauce, fresh ginger, brown sugar, and wine
- Brush the tops and sides of each salmon piece with this mixture, then dust with a pinch of salt and freshly cracked black pepper
- Once the grill has settled at 400-450 degrees, toss the soaked cedar plank on the grates and close the grill cover
- After 3-5 minutes you'll hear cracking and start seeing some smoke
- Place the salmon filets on the plank, skin side down, and cover the grill
- Cook for 8-10 minutes for just barely cooked at the center and nicely carmelized on the exterior
- While the salmon is cooking, reduce by half the remaining soy mixture in a saucepan over medium high heat
- Remove from the heat, and whisk in the fresh lemon juice
- Drizzle the cooked salmon with this reduced sauce, and enjoy with a fresh veggie and your favorite starchy side. Coconut rice and steamed broccoli would go nicely!
