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?

Molly Watson
Recipe by Sunset January 2006

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Recipe Summary

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

283 calories; calories from fat 54%; protein 30g; fat 17g; saturated fat 3.7g; carbohydrates 0g; sodium 191mg; cholesterol 91mg.
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