Cedar-plank salmon
Pacific Northwest salmon roasted on a soaked cedar board
Cooking salmon on cedar comes from the Coast Salish peoples of Puget Sound, who roasted split salmon on wooden stakes beside the fire, and today a cedar board on the grill is the backyard summer supper from Seattle to Portland. The soaked plank smoulders and steams, giving the fish a gentle, woody smokiness, here with a brown sugar and mustard glaze. Chef's tip: soak the plank for at least an hour, weighted under water, so it smokes rather than burns.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 untreated cedar grilling plankabout 15 × 35 cm
- 1 ½ lb salmon fillet, skin onpin-boned
- 2 tbsp soft brown sugar
- 1 tbsp Dijon mustard
- 1 lemonzest, then cut in wedges
- 1 tbsp fresh dillchopped
- ½ tsp salt
- ½ tsp black pepper
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Method
0/6 doneStep 1: Soak the 1 untreated cedar grilling plank in water for at least 1 hour, weighed down with a tin so it stays under.
60 minStep 2: Heat a barbecue with a lid, or the oven, to about 400°F. Mix the 2 tbsp soft brown sugar, 1 tbsp Dijon mustard, 1 tbsp tamari or gluten-free soy sauce and the 1 lemon zest.
5 minStep 3: Pat the 1 ½ lb salmon fillet, skin on dry, season with ½ tsp salt and ½ tsp black pepper and lay it skin-side down on the wet plank. Spread the glaze over the top.
3 minStep 4: Set the plank on the grill over medium heat (or on a tray in the oven) and close the lid. Cook for 18–25 minutes. If the plank edges catch fire, spray them with water.
25 minStep 5: The salmon is done when it is opaque and flakes easily at the thickest part (about 55–140°F for moist fish). A common mistake is overcooking it until white beads of protein ooze out; take it off as soon as it flakes.
1 minStep 6: Scatter with 1 tbsp fresh dill and serve straight from the plank with the lemon wedges.
1 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 34 g
- Carbs
- 9 g
- Fat
- 20 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cedar-plank salmon take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of salmon fillet, skin on?
- Trout or any firm white fish, same weight (check white fish a little sooner).
- What can I use instead of soft brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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