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
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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
- 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.
Cedar-Planked Salmon Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: 5 Ingredients or Less
- CUISINE: American, Pacific Northwest
- MAIN INGREDIENT: Fish
- COOKING METHOD: Grill
- PUBLICATION: Sunset
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