Grilling salmon on a plank of wood imparts a sweet and smoky, slightly charred flavor to the fish. The possibilities for flavor depend on the type of wood used-either cedar, alder, or oak-and the sauce, marinade, or rub chosen. This recipe gives you the basics along with a delicious combination: herb-rubbed salmon grilled on a cedar plank.
For hundreds of years, Native Americans living in the Pacific Northwest have cooked fish, in particular salmon, by planking it. A huge fire pit was built, sides of salmon were skewered or attached to the planks, and the bottom of the planks were driven into the ground, so the salmon could grill-roast vertically, very slowly, next to the fire. The technique I describe here is much simpler!
Serves 6-8
Ingredients
- 1 untreated cedar plank, measuring about 15 by 7 by 3/8 inches
- 1 whole side of salmon (about 3 pounds), skin on and scaled, pin bones removed, skin dried by wiping with a knife
- Olive oil for brushing
- Kosher or sea salt
- Freshly ground pepper
- Leaves from 4 sprigs fresh thyme
- Leaves from 4 sprigs fresh rosemary
- Juice of ½ lemon
Procedure
- Prepare a medium fire in a charcoal grill or preheat a gas grill to medium.
- Meanwhile, rinse the cedar plank and place it in a pan, sink, or large leak proof plastic bag filled with water. Soak the plank for about 20 minutes.
- Rub the salmon with olive oil and sprinkle lightly with salt and pepper on all sides. Scatter the thyme and rosemary leaves over the flesh, pressing them lightly to help adhere to the flesh. Set aside.
- When ready to grill, place the soaked plank on the grill grate directly over the fire and close the lid. After a few minutes, the plank will begin to smoke and crackle. Turn the plank over and "toast" the other side for about 2 minutes. Uncover the grill, transfer the salmon fillet to the plank, and then cover the grill. Grill-smoke the salmon until the salmon is almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers between 125º and 130ºF, 15 to 25 minutes, depending on the thickness of the fillet. (Keep a spray bottle with water nearby just in case the plank gets too hot and begins to flame. Extinguish the flame and continue grilling the salmon, adjusting the heat level of the grill if necessary.) Using 2 long spatulas, transfer the salmon to a warmed platter. Use tongs, heatproof gloves, or the spatulas to remove the plank from the heat. Set aside to cool. Squeeze lemon over the salmon, cut into individual servings, and serve immediately.
Reprinted with permission from Chronicle Books
