Grilled Cedar Plank Salmon
The method of grilling salmon on cedar planks is steeped in the traditions of the Native American tribes of the Pacific Northwest, who used wood to roast fish and game long before the advent of modern cooking techniques. This method not only imparts a unique smoky flavor to the salmon but also allows for a gentle cooking process that keeps the fish moist and tender.
Ingredients
- 2 cedar planks best size 7"x15" — soaked in water for at least 2 hours
- 4 salmon filets 6oz each, skin on
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 lemons thinly sliced
- Fresh dill for garnish
Instructions
- Preparation: Preheat your grill to a medium-high heat, about 375°F to 400°F. Ensure your cedar planks are well-soaked to prevent burning.
- Season the Salmon: Brush the salmon fillets with olive oil and season both sides with salt and pepper. Arrange lemon slices on each fillet for an added zest.
- Plank Placement: Place the soaked cedar planks on the grill and close the lid. Heat them for about 5 minutes, or until they start to crackle and smoke.
- Cooking: Place the salmon fillets, skin-side down, on the planks. Cover the grill and cook for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnishing: Remove the planks from the grill carefully, using a heat-resistant glove. Garnish the salmon with fresh dill sprigs and serve directly on the planks for a rustic presentation.
Notes
The origins of plank grilling trace back to the indigenous peoples of the Pacific Northwest, who mastered the art of cooking fish on wood over open flames. This method was not just about cooking; it was a harmonious blend of tradition, flavor, and sustainability, respecting the natural resources and the bounties of the sea.
Cedar plank salmon has since evolved, becoming a beloved dish worldwide for its simplicity, health benefits, and the unique flavor that only wood-smoking can impart. The cedar wood acts as a natural barrier, preventing the fish from direct exposure to the flames and thus retaining its moisture and delicate texture. The smoky aroma infused into the salmon is reminiscent of the great outdoors, bringing a piece of culinary history to modern tables.
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