Writing for a food blog is a curious thing. More often than not, I will start a post out with a personal anecdote and then weave it into the day’s recipe. By and large, the people I choose to follow online do this and that’s one of the reasons I continue to follow them. Seeing glimpses into other people’s lives endears me to them, it makes them personalities and stories to follow.
Of course, that’s not everyone’s preference. After a steady stream of enthusiastic, personal responses to my posts, I did once receive a “Ugh, who gives a sh*t about your day, just show me the recipe and shut up.”
WELL, Captain Grumpypants. This is my blog, and you don’t have you read my long, drawn out stories (or the blog for that matter if it upsets you so), sooooo… ¯\_(ツ)_/¯
To each their own. Never gonna please everyone.
One thing that bugs me from time to time is when a food blog constantly refers to the day’s recipe as the ‘best ever!!!!’ Surely, not every recipe, every day, is The Best Ever. You can certainly have a lot of great recipes, or favourites, but over using BEST EVER and gushing over-the-top enthusiasm for every single recipe cheapens the phrase (and, frankly, makes me not trust your opinion).
But, er… well… this recipe is The Best Ever Cedar Plank Salmon recipe. Others are good, even great, but this recipe is The Best. I use that idiom judiciously, so you can trust me on this. Really.
You’ll notice I added a lot of notes to this recipe. That’s because it’s all about a balance of flavours. Slightly sweet but very tart jam. Peppery, savoury, slightly acidic mustard. Fresh, herbaceous tarragon- a hint of fresh anise flavour without being offensive or overpowering. Baked together with the salmon, it’s excellent. Baked on top of a cedar plank, which infuses the flavourful fish with a delicate, woody and smoky fragrance, is nothing short of magic.
| Best Ever Cedar Plank Salmon | Print |
- 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
- 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.
** 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.
Frankly, write however you wanna write, as you say it’s your blog. That said please keep sharing recipes like this, I’m a sucker for a good plank salmon recipe!
Amen, Matt! Hope you enjoy this recipe. It’s amazing what a big difference a cedar plank makes in cooking- so flavourful!