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Cedar-Planked Salmon

Cedar-Planked Salmon

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?

Sunset JANUARY 2006

  • Yield: Serves 6

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 54%
  • Protein: 30g
  • Fat: 17g
  • Saturated fat: 3.7g
  • Carbohydrate: 0.0g
  • Sodium: 191mg
  • Cholesterol: 91mg
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Cedar-Planked Salmon Recipe

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