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Cedar-Planked Salmon

Yield Serves 6
A technique originated by American Indians in the Northwest, planking salmon gives it a deep, woodsy taste and keeps it moist by protecting it from the flames. Simple, delicious outdoor cooking--what could be more Western?

Ingredients

  • 1 teaspoon vegetable oil
  • 2 to 2 1/2 lb. salmon fillet
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon butter

Nutrition Information

  • calories 283
  • caloriesfromfat 54 %
  • protein 30 g
  • fat 17 g
  • satfat 3.7 g
  • carbohydrate 0.0 g
  • sodium 191 mg
  • cholesterol 91 mg

How to Make It

  1. Soak a large untreated cedar plank (about 3/4-in. thick) in water for 30 minutes. Wipe off water and rub the plank with 1 teaspoon vegetable oil. Season a 2 to 2 1/2 lb. salmon fillet with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fillet, skin side down, on the plank and dot with 1 teaspoon butter. Place on a medium-hot grill (you can hold your hand at grill level 4 to 5 seconds) and cover with grill lid. Cook salmon until center of fillet flakes, about 25 to 30 minutes. Check flame level frequently to make sure the plank does not ignite.