Cedar-Planked Salmon

From Cook's Country | August/September 2015

Why this recipe works:

Soaking the cedar plank for 1 hour prevents it from catching fire too soon, and preheating it for 5 minutes starts the smoking process. Seasoning the fish with a simple “cure” of brown sugar, kosher salt, fresh dill, and pepper while the cedar plank soaks allows the flavors to penetrate the… read more

Soaking the cedar plank for 1 hour prevents it from catching fire too soon, and preheating it for 5 minutes starts the smoking process. Seasoning the fish with a simple “cure” of brown sugar, kosher salt, fresh dill, and pepper while the cedar plank soaks allows the flavors to penetrate the salmon. Using skinless salmon fillets allows the delicate cedar flavor to permeate the salmon, without overpowering it.

less

Cedar-Planked Salmon with Cucumber-Yogurt Sauce

Why bother cooking salmon on wooden planks? Preventing sticking is just one reason. There’s also flavor.

Watch the Video

Serves 4

Be sure to buy an untreated cedar plank specifically intended for cooking. To ensure uniform pieces of fish, we prefer to purchase a whole center-cut salmon fillet and cut it into four equal pieces. Note that the seasoned fillets must be refrigerated for at least 1 hour before grilling. When preheating the cedar plank, you will know it’s ready when it is just giving off wisps of smoke. It should not ignite. Serve with lemon wedges and our Cucumber-Yogurt Sauce (see related content).

Ingredients

Detail sfs cedar planked salmon 15
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection