One of my favorite ways of preparing salmon is by cooking it on a cedar plank. Apparently, this method of cooking the salmon was first adopted by native Indians who would tack the salmon onto planks of cedar and placed them next to the fire to roast.
Cedar adds a great smoky flavor to salmon. The cedar plank is soaked in water, and then when set on top of a grill. The wood smoke caused by direct heat is infused in the salmon and creates a great flavor that pairs nicely with my Maple Syrup and Mustard Glaze, adapted from a Bobby Flay recipe. Click the link for the high definition video and full recipe.
High Definition Video Presented Here:
Preparation time: 20 minutes for sauce, 2h for soaking cedar plank.
Cooking time: 20-30 minutes
Serves: 4 to 6 people, depending on the size of the salmon fillet
- 1 Cedar Plank (untreated), about 7″ x 16″ or so in size
- 2 Atlantic Salmon fillets, about 1 lb each
- 1/4 cup of butter
- 2 tablespoons of maple syrup (or substitute with honey or corn starch if necessary)
- 2 tablespoons of brown sugar
- 1/4 cup of Dijon mustard
- 2 tablespoons of soy sauce
- 2 tablespoons of olive oil
- 1 tablespoon of pealed and minced ginger root
- optionally, 1 tablespoon of minced garlic and/or finely diced shallot
- Soak cedar plank in water for a minimum of 2 hours. Rinse salmon and remove the skin (if it has any). Pat salmon dry and season with salt and pepper.
- In a small sauce pan, melt butter, brown sugar, and maple syrup over medium-high heat. Once at a simmer, reduce heat and whisk in mustard, soy sauce, olive oil, and minced ginger. Let mixture cool.
- Lay the salmon on what was skin-side down on the cedar plank, and spread Maple Syrup and Mustard glaze on top of salmon.
- Place cedar plank salmon in the center of a hot grill on direct heat.
- Cover the grill and cook for 20 minutes, applying more glaze at 10 minute interval. Check to make sure that your cedar plank doesn’t flare up (it shouldn’t if it was properly soaked), and keep a water bottle handy to put out any fires
- Cook salmon until the fish is cooked through, with an internal temperature of 135 degrees F.