Cedar Planked Salmon
Cedar planks infuse grilled foods, especially salmon, with a smoky, woodsy flavor while keeping the flesh moist and tender.
- Ingredients:
- 1-3/4 to 2 lbs salmon fillets (1-inch thick), skin removed
- 3 tablespoons brown sugar
- 1-1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- Olive oil
- 2 cedar grilling planks (6 x 15 x 3/8" thick)
Preparation:
Soak the grilling planks in cool water for a minimum of 1 hour or up to 12 hours, making sure they're completely submerged the entire time (you may need to weigh them down). A plastic cooler makes a good soaking vessel. The longer you soak the planks, the more water they'll absorb. This not only helps prevent flare-ups, but the planks will produce more steam, infusing a richer, wood-smoked flavor to the fish.
Preheat a gas or charcoal grill to medium heat (about 375°F).
Combine the brown sugar, salt and black pepper in a small bowl. Cut the salmon fillets into 6 equal portions and arrange them with the side where the skin was removed facing up. Rub a bit of olive oil over the surface of the salmon, then sprinkle with half of the brown sugar mixture. Using the back of a spoon, rub it into the salmon so it adheres well. Turn and season the other side with the brown sugar mixture - no need to oil.
Drain the cedar planks and blot dry. Place them on the grill and heat them for 3 minutes. Using tongs, flip the planks over so the hot side is facing up. Place the salmon, oiled side down, on the planks and cover the grill. Cook for 8 to 12 minutes, just until the fish is cooked through. Allow to rest on the plank for 3 to 5 minutes before serving.
Makes 6 servings
