Best Ever Cedar Plank Salmon
Prep time
Cook time
Total time
Author: Finn
Serves: Serves 4
Ingredients
- 1 whole side of wild Sockeye salmon, filleted
- 1 cedar plank*
- .
- Glaze:
- 1 Tbsp good quality mustard**
- 1 Tbsp currant or lingonberry jelly***
- 2 Tbsp fresh tarragon, chopped****
- ½ lemon, juice
- 1 Tbsp olive oil
- Salt and pepper
Instructions
- Soak the cedar plank in water for at least 30 minutes, making sure it is completely submerged. This will prevent the cedar from burning and instead 'steam' your fish, infusing it with delicious cedar-y flavour.
- Mix all glaze ingredients in a bowl. Spread evenly over the top of the salmon filet. If possible, let this sit on the fish for at least 30 minutes, but it's not a total game-changer if you can't wait for it to marinate.
- Preheat oven or barbecue to 375 degrees. Place salmon on top of soaked cedar plank. Place plank in oven/bbq (bbq with lid closed) and cook for 15-20 minutes (15 for a fairly thin side, 20 for a thicker piece). Remove from heat and serve immediately.
Notes
* Cooking quality cedar planks can be purchased in a lot of foodie stores, but you can get a cheap one at any lumber shop that stocks cedar. Just make sure its a) fairly thin and b) is not treated at all. We don't want any chemicals leaching into your fish. Strictly untreated cedar, folks.
** I like something reminiscent of Dijon but almost any kind of mustard will do here, save for yellow French's, which I do love but just doesn't hit the right notes for this recipe.
*** Lingonberry jelly can be bought at IKEA, currant jelly at most grocery stores. I have also used raspberry jam in a pinch. The trick is to get something lightly sweet with a good level of tartness.
**** Sorry friends, no subs here. I mean, you can use dried tarragon if you need to. But parsley in place of tarragon is a non-starter.
** I like something reminiscent of Dijon but almost any kind of mustard will do here, save for yellow French's, which I do love but just doesn't hit the right notes for this recipe.
*** Lingonberry jelly can be bought at IKEA, currant jelly at most grocery stores. I have also used raspberry jam in a pinch. The trick is to get something lightly sweet with a good level of tartness.
**** Sorry friends, no subs here. I mean, you can use dried tarragon if you need to. But parsley in place of tarragon is a non-starter.
Recipe by Port and Fin at https://portandfin.com/best-ever-cedar-plank-salmon/