Cedar-Planked Salmon
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If you have never tried this you are in for a treat. It takes a no extra time to prepare the cedar as it can be done while the fish marinates. The salmon cooks so well on the planks as they help keep the fish moist and add a subtle smoky flavor that is simply wonderful. To make this dish even better, serve with a classic Tzatziki Sauce. Plus when you are done you simple discard the planks for easy cleanup. Be sure to buy planks that are specifically intended for cooking. You can find them in most specialty super markets.
MAKES: 4 Servings
PREP/COOK TIME: 1 1/2 Hours
INGREDIENTS
4 1/2 pound center cut skinless wild caught salmon filets (preferably 1 1/2 inches thick)
2 tablespoons packed brown sugar
1 1/2 teaspoon sea salt
1 tablespoon fresh dill
1 teaspoon fresh cracked pepper
1 16 inch cedar plank
1 teaspoon vegetable oil
4 lemon wedges
DIRECTIONS
Combine sugar, salt, dill and pepper in a bowl. Pat salmon dry with paper towels. Sprinkle salmon all over with the sugar mixture. Place on a platter uncovered for at least an hour in the refrigerator.
One hour before grilling, soak the cedar plank in water for an hour.
Place the cedar plank in the center of your grill with all burners on to medium-low and heat the plank until it is smoking and crackling. It should not ignite. Adjust the burners to keep the temperature to 325.
Brush the skinned side of the salmon with oil then place the filets skinned side down on the cedar plank. Cover the grill and cook until center of the salmon is translucent when checked with the tip of a paring knife and the internal temperature is 125 degrees (for medium rare), about 12 to 15 minutes.
Using tongs, transfer salmon with cedar plank to a baking sheet, tent with foil and let rest for 5 minutes. Serve with lemon wedges.
