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?

Yield: Serves 6
Recipe from Sunset

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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

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

  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.
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