Cedar Plank Salmon for a Summer Crowd
July 6th, 2009 | Published in Green Living, Main Course Recipes, Salmon Recipes
Cedar Plank Salmon, photo Nicole
Between the ginger, the honey and the soy—and of course wild Alaskan salmon—Ohhhh boy! Native Americans from the Pacific Northwest have been preparing salmon in this simple fashion for hundreds of years. The cedar imbues the salmon with a smoky flavor while keeping it tender and moist. And this is such a great presentation for a party dinner table. I put the salmon on the plank (as you see it coming out of the oven above) right on a flat platter and serve it at the table; this also looks great on a buffet.
This technique can be used on the barbecue or in the oven with equal success on any firm fleshed fish like swordfish (handline or harpoon caught from the U.S.) or striped bass (farmed or wild caught) as long as the fillets are at least 3/4 inch thick. Bonus: the leftovers of this recipe are at least as good cold as hot out of the oven.
Cedar Plank Salmon
Enjoy this with Sangiovese or Nero D’Avola (Sicily’s heavenly red)
Makes 8 servings
- 1 cup pure maple syrup
- 2 1/2 tablespoons minced ginger
- 1/4 cup fresh lemon or lime juice
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons minced garlic
- An untreated cedar plank about 6 x 18 inches*
- 2 tablespoons vegetable oil
- 1- 3.5 lb center cut salmon fillet with skin (or 2 – 2 lb fillets)
- 2 cup sliced fennel (or green onion)
- Combine all ingredients, from maple syrup through garlic, in a saucepan and simmer over medium high heat until reduced to about 1 cup. This can be prepared up to 2 days in advance.
- Submerge cedar plank in cold water for at least 2 hours (up to overnight) before proceeding.
Brush half of the marinade on the flesh side of the salmon and let rest at room temperature for 30 to 40 minutes. - Preheat the oven to 350°
- Brush the vegetable oil on the top side of the plank. Put the plank into the oven to preheat for 15 minutes. Remove the plank from the oven. Sprinkle on the green onion and lay the salmon, skin side down, on top. Brush the salmon once more with the glaze and put into the oven. Let cook about 30 to 35 minutes until firm and opaque (about 140°).
- Let rest 5 minutes before slicing to serve with a drizzle of the remaining marinade.
Note: To prepare on the barbecue, preheat to medium high. Place the plank over indirect heat, close the lid and cook for about 30 minutes.
*Use untreated Western red cedar made specifically for cooking purposes, which can be purchased at cookware stores or building supply houses.
