Cedar Planked Salmon
- Yield: 8-12 Servings
- 3lb salmon fillet, skin-on
- ¼ cup freshly squeezed orange juice
- 2 tablespoons sugar
- Salt and freshly ground black pepper, to taste
– Soak the cedar plank: Place plank in a container large enough to submerge it or in the sink. Add enough water to totally immerse it, weighing it down if necessary, and soak for at least two hours.
– Preheat your grill to medium-high.
– Place salmon fillet skin-side down on the moistened plank. Whisk together fresh orange juice, sugar, salt and freshly ground pepper. Brush on salmon. Sprinkle with freshly chopped rosemary or thyme, if you wish.
– Place cedar plank in the center of a hot grill and close the lid. The plank will smolder, which adds the smoky flavor, while the heat from the fire caramelizes the sugar and citrus into a rich golden glaze. Should the plank flare up, splash it with water. Grill 8-10 minutes per inch of thickness. Remove from grill.
– It’s best to place salmon on a platter to serve, garnishing simply with sprigs of fresh herbs. Serves 8 – 12.
The spicy smoke from cedar lends itself beautifully to complement the richness of the fish. Be sure to use a plank that is meant for culinary use because it won’t be treated with any chemicals.
You need to plan ahead to make this since the plank needs to be soaked before using. soak it, thoroughly immersed in water, for several hours.