Cedar Planked Salmon
I’ve done cedar planked scallops before on Get Your Grill On, but I wanted to add this, too. Why add salmon to the mix? There are a couple of reasons:
- It’s very good
- It’s very easy
- Did I mention it’s very easy? And very good?
I was actually at a restaurant today in Cincinnati called Palomino’s, which is a nice place with a good menu selection. One of their specials today was called “Simply Prepared Salmon”. It was basically grilled salmon with salt and pepper and good sides to it. I didn’t get it, but I did try it when one of the people at my table got it. The thing about salmon is that, if you take the trouble to get fresh, wild caught salmon, it doesn’t need much to stand out. Forget the sauces and salsas and things that cover up the goodness that the salmon has on its own.
And, guys, it’s less than a month until Valentine’s Day… This is very doable for a romantic meal for your wife or girlfriend…
Cedar planking is similar to me. I don’t like to overdo any part of it. While some people put marinades and sauces and lots of flavors on it, I’m not willing to pay $16/lb for something that I cover up with other flavors. To me, that’s just silly. Cedar planking adds the sweet smokiness of the cedar, and, the way I prepare it, a bit of sweetness in the seasoning.
What do I put on my cedar planked salmon for seasoning? Just sea salt, black pepper and brown sugar. No tarragon sauces or dill paste or anything very heavy. The brown sugar adds a bit of sweet and forms something of a crust. The sugar melts as the fish cooks, so, even though I put a liberal amount on the fish, there’s just a thin layer left when the fish is cooked.
The whole process of cedar planking salmon is simple, but it does take some forethought. First, you have to have a cedar plank. You can either buy an expensive one sold for grilling, or you can buy an untreated cedar board and cut your own (or have Home Depot cut it for you at very little cost). I go for the latter; it’s a lot cheaper, and I can reuse the boards a couple of times.
You also have to plan for doing the actually grilling; the board needs to soak for a couple of hours in water. If the board won’t fit in my sink, I use an extra large, previously unused-for-its-purpose, kitty litter pan. This holds an 18″ board easily, and I weigh the board down with gallon jugs of water or vinegar (don’t use cans, as they mark the wood).
Once the plank is soaked, I get charcoal ready to go in a chimney and take the fish out and season it. I spread the coals when they’re ready (usually about 10 minutes or so). Then, with the coals set to a medium hot fire, I put the plank on the grill grate, directly above the coals, close the lid, and let the board start smoking. When putting the board on the grill, there’s usually a smooth side and a rough side on the board; put it smooth side up, as it’s easier to take the fish off when it’s done.
Once the board is hot and smoking, I put some vegetable oil on it and put the salmon on the board. I close the lid to the grill and wait about 15 minutes before checking on it. It’s done when the flesh of the fish starts to flake a bit. I remove the fish from the board, cut it and serve it.
One tip that I’ve found useful is to take a second board and char it beforehand. I use this board, once it’s cooled, to put the fish on for serving. It’s no longer smoking, looks good and charred, and makes a really great presentation.
Nothing but fresh fish goodness, with the addition of some smoky sweetness. The fish is the hero in this dish, not the sauce or seasoning. This is how fish is meant to be!
Plus, I get to play with smoke and fire along the way.
