Cooking salmon on a plank over a live fire gives it a tasty smokey flavor. Cooked to perfection it’s then served with a garlic and dill infused butter sauce.
Cedar Planked Salmon
There are hundreds of variations to the original Cedar Planked Salmon recipes. Salmon plank-cooks well with any wood flavor and pairs especially well with fresh lemon.
Toppings can vary from Italian type seasonings to Asian flavors. Fish can be marinated prior to planking or basted during cooking time.
Keeping simple ingredients to a minimum ensures the flavors of the wood smoke will come through in the final product. Don’t forget that simply placing a cedar plank in the oven alongside a fillet of fish will minimize any unwanted lingering fish odors in your home.
This recipe is from Tiffany’s book Plank It! Wrap It!. To buy this book, and many more, visit here.
Herb Medley Rub:
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
1/4 teaspoon dried rosemary
1 lemon, sliced
1 salmon or steelhead fillet
1/2 lemon, juiced
Olive oil, for brushing
1 teaspoon Herb Medley Rub
1 soaked cedar plank
Herb Medley Rub:
In a small bowl, mix all the rub ingredients until crushed and combined. Or, use a mortar and pestle to grind until combined. Store in an airtight container.
Preheat a grill or oven to 375 degrees F (191 degrees C).
Place sliced lemons on the prepared plank. Place the fish, skin-side down, on the lemon layer. Squeeze 1/2 lemon over fish. Brush with olive oil and sprinkle with the rub.
Grill or bake for 20 to 25 minutes or until fish is opaque and flakes in large chunks, or reaches an internal temperature of 135 degrees F (57 degrees C).