Cedar-Plank Salmon

In honor of reaching 11,000 hits, it is time for another recipe.

This is my go-to recipe for special occasions.  It is a spectacular presentation and unequalled in flavor.  Even people who swear they don’t like fish find this to be succulent and delicious.  I am partial to Pacific salmon; even though we live currently in New England, we are able to get wild caught salmon at Whole Foods.  When selecting a salmon filet, I choose the deepest red color and the thickest (rather than broadest) piece.  To remove the tiny pin bones, which are hidden beneath the surface in a row running the entire length of the fish, I use a pair of needle-nose pliers (specially purchased for culinary use).  Feel the flesh with your finger about an inch from the edge to locate the bones.  These must be removed before cooking.  It is not unusual to remove 20-30 bones.

This recipe is easy to prepare in a conventional oven, however, to really impart a good flavor cook it on the grill.  We have experimented with both a charcoal fire and a gas grill, concluding that the gas grill is best.   It does not flare up and burn the cedar plank, allowing a more consistent preparation.

Cedar planks are sold near the fish counter at Whole Foods.  They have started selling other wood species, such as cherry and walnut.  Be careful to look for cedar, as it imparts a unique flavor to this dish.

To serve the cooked fish, I like to lift the entire filet off the cedar in one piece, allowing the skin to stick to the wood.  I have a special wide spatula for this purpose.  It is beautiful served over a platter or wild rice, or roasted vegetables.  And we always make an extra—it’s just that good!

My son loves to find leftovers in the refrigerators.  He swears they make the best quesadillas in the world.

 

Cedar-Plank Salmon

1-2 cedar planks to match the length of the salmon, soaked in water for at least 30 minutes before preparation

2 lb salmon filet, skin on, pin bones removed (removed from refrigerator 20 minutes prior)

3 Tablespoons high quality maple syrup

½ cup packed light brown sugar

2Tablespoons canola oil

1Tablespoons dried thyme leaves

1 teaspoon cayenne pepper

Preheat oven to 350 degrees, or gas grill to high.  Place waterlogged cedar plank(s) on a rimmed baking sheet.  Place salmon skin-side down, lengthwise along the cedar plank.  Brush with maple syrup.

Combine brown sugar, oil, thyme, and cayenne in a small bowl until well mixed.  Spread over the salmon, pressing it together until it covers the fish completely, packing it into a crust.  Roast in oven 20-25 minutes.  To check for doneness, take a fork and flake the flesh.  It is done when it is flaky.  Do not overcook.  (On a gas grill, remove the fish and planks from the baking sheet, placing the cedar directly on the grill.  Close the cover on the grill to promote smoke. )

Serve cooked fish immediately, lifting carefully to keep the entire fish intact.

For everyday cooking, you can use this recipe for salmon filets, placing them on the soaked cedar plank and dressing them individually with the sugar crust.