Salmon grilled directly on a cedar plank is a Northwest favorite. But can you enjoy wood-perfumed grilled salmon without hunting down hard-to-find planks?
Why This Recipe Works
To create the flavor of cedar planks in our Wood-Grilled Salmon (without having to mail-order them), we settled on wood chips (available in most hardware stores) and made individual aluminum foil trays to hold the chips and salmon. To prevent the salmon from sticking to the wood chips, we left the skin on, as it easily separated from the cooked fish. Poking a few slits in the bottom of the foil allowed more heat to reach the wood chips, which caused them to release more of their woodsy—but not overly smoky—flavor.
Coating each fillet with a thin layer of olive oil and a light sprinkling of granulated sugar produced a golden, mildly sweet exterior.
© 2017 America's Test Kitchen. All rights reserved.