We can thank Native Americans in the Pacific Northwest for this simple method of cooking whole sides of salmon. They would nail the salmon to cedar or alder wood planks and set the planks around a central fire, where the fish slowly absorbed smoky aromas. I like to glaze the salmon with a mixture of maple syrup and mustard.
1 (15 x 4 x 1/4-inch) cedar grilling plank
2 tablespoons maple syrup
1 tablespoon whole-grain Dijon mustard
1 (1 1/2-pound) center-cut salmon fillet
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Soak plank in water 1 hour; drain.
Preheat grill to medium heat.
Combine syrup and mustard; stir well, and divide between 2 small bowls.
Place plank on grill rack; grill 10 minutes or until lightly charred. Turn plank over; place fish, skin side down, on charred side. Sprinkle fish with salt and pepper; brush with half of syrup mixture.
Cover and grill 35 minutes or until desired degree of doneness. Remove from grill; spread remaining syrup mixture over fish. Cut fillet into 4 equal portions.
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Cooking Light Global Kitchen
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I saw this in the Cooking Light Global Kitchen Cookbook and decided it was time to pull out those cedar planks I bought ages ago. So glad I did. The salmon was tender, slightly sweet, tangy and a bit smokey. My family said it was like something they would get at a restaurant. This is so easy to pull together - just need to plan ahead to soak the cedar plank. Will definitely be making this more often during grilling season.
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