Barbecued Cedar-Planked Salmon
Grilling on a cedar plank is an old Native American cooking technique that is finding it’s way to backyards all across America. You can purchase fancy packaged planks at gourmet cooking stores or rough it and have a lumberyard cut the planks for you. They are exactly the same, just make sure you use untreated cedar wood. Try this recipe with center-cut pieces of wild salmon. If wild salmon is not available, farm-raised salmon will work as well. Ask your fish monger to stock the wild salmon – it may be a little more expensive, but it is worth every penny.
Barbecued Cedar-Planked Salmon
Ingredients
1 9 x 15-inch untreated cedar plank, soaked in water for at least an hour
1 wild salmon fillet, 1½ pounds (about 10-12 inches long)
½ cup favorite barbecue sauce
Sea salt
Freshly ground pepper to taste
Methods/steps
Grilling Method: Indirect/Medium Heat
Remove the plank from the water and place fillet skin side down on wood. Brush fish with olive oil and season with salt and pepper. Place planked salmon in the center of the cooking grate, plank side down. Grill for 15-20 minutes or until salmon is pink in the center and flakes easily with a fork. Five minutes before removing from the grill, brush with a thin coat of your favorite barbecue sauce-we particularly like a bourbon and brown sugar sauce.
Remove from grill and serve the salmon directly from the plank.
ALL RECIPES ©ELIZABETH KARMEL 2019