Cedar Planked Salmon
Grilling salmon on a cedar plank produces moist, tender fish with a subtle smoke flavor. The cooking process is really easy and with the planks being readily available in most supermarket there's no reason not to give it a try. Serve with a grilled vegetable like asparagus or zucchini and steamed potatoes tossed with butter and rosemary.
- 1 salmon fillet (3/4 to 1 lb), skin removed
- 1 cedar plank (6 x 15-inches)
- Salt and freshly ground black pepper
- 2 teaspoons olive oil, plus more for drizzling
- 1 tablespoon Dijon-style mustard
- 2 teaspoons maple syrup
- 1 teaspoon fresh rosemary, chopped
Soak the cedar plank in water for 2 hours. You may need to weigh it down with something heavy to keep it submerged.
Preheat a gas or charcoal grill to medium heat (about 375°F).
Season both sides of the salmon with salt and pepper and rub a bit of olive oil into the side where the skin was removed. Place on a plate, oiled side down.
In a small bowl, combine the olive oil, mustard, maple syrup and rosemary until well blended. Spread evenly over the top of the salmon and set aside.
Drain the cedar plank and blot dry. Place on the grill and heat for 3 minutes. Using tongs, flip the plank over so the hot side is facing up.
Place the salmon, oiled side down, on the plank 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 3 to 4 servings