It’s the dinnertime cooking method that doubles as a serving tray! Cedar plank salmon has all the smells and tastes of summer.
Marguerite Henderson shares how to whip up this sophisticated meal for your next get together.
Pacific Northwest Rubbed Salmon on Cedar
- 2-2 ½ lbs. side of salmon, cut into 6 oz. fillets (about 5-6 fillets)
- 1 T. brown sugar
- 1 tsp. dried thyme
- 1 tsp. dried dill
- ¼ tsp. paprika
- 1 tsp. fennel seeds
- 1 tsp. ground cumin
- ½ tsp. ground cinnamon
Place salmon fillets on the work surface. In a bowl, combine the sugar, thyme, dill, paprika, fennel, cumin, and cinnamon. Rub all sides of salmon with mixture; allow to “cure” by chilling in the refrigerator at least 30 minutes and up to 4 hours. Place on medium heat grill; cover; cook for 4-5 minutes per side, depending on the thickness of salmon. Serves 6-8.
For cedar plank grilling:
- 1 cedar plank (found in specialty food stores, supermarkets and gourmet stores)
- 1 large onion, thinly sliced, optional
- 1 fennel bulb, thinly sliced, optional
- Garnish: 1 lemon, thinly sliced; sprigs of fresh dill
Place purchased cedar plank for cooking purposes (at least 12” in length and 6” wide) in water to soak for 30 minutes to 1 hour. Place seasoned salmon, skin side down (if there is skin on the salmon) on the plank and grill over low heat, with grill lid down, for 15-20 minutes or until salmon is cooked. No need to turn the salmon over. You could also put sliced onions and sliced fennel under the salmon while grilling for more flavor. Remove plank from the grill, serve salmon from the plank and then discard the cedar plank. Serves 5-6.