Cedar-plank Salmon with Wasabi-lime Aioli
By Tested and perfected in the Sur la Table kitchen
Cedar-plank Salmon with Wasabi-lime Aioli
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 2 cedar planks
- 1 large egg yolk
- 1 small clove garlic, peeled and finely minced
- 1 tablespoon lime juice, plus more as needed
- 1 teaspoon wasabi powder
- 1 teaspoon water
- ¼ cup extra-virgin olive oil
- ¼ cup canola oil
- Kosher salt and freshly ground black pepper
- 4 (5-ounce) salmon fillets, skin-on and pin-bones removed
- 1 tablespoon canola oil
- Kosher salt and freshly ground black pepper
Cedar wood imparts the salmon with a lush and smoky aromatic flavor. When cooking with planks, they need to be immersed in water at least an hour prior to grilling as the water produces a maximum smoke flavor and makes the plank more resistant to charring on the grill.
Fully submerge cedar planks in cold water at least one hour prior to cooking.
To make the wasabi-lime aioli: In the bowl of a food processor fitted with a metal blade, add the egg yolk, garlic, lime juice, wasabi powder and water and mix until combined. While processing, add in oils in a thin stream until a thick sauce forms. Taste and adjust seasoning with salt, pepper and lime juice. Cover and keep refrigerated until ready to use.
Prepare a moderate charcoal fire or preheat a gas grill to medium. Close the grill lid and preheat to around 375°F. Alternatively, preheat an oven to 375°F and place a rack in the center.
Remove the soaked cedar plank from the water and place on a grill rack. Close the grill and allow the board to heat for a few minutes until it begins to smoke and crackle. If using a plank for the first time, season the plank by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it’s ready for cooking.
Use a silicone brush to coat the salmon with oil and season with salt and pepper. Using tongs, arrange the salmon evenly on the cedar plank. Cover the grill, or close the oven, and cook until flaky, about 8 to 10 minutes for 1-inch thick filets. Transfer salmon to warmed dinner plate, top with a dollop of aioli and serve.
Fully submerge cedar planks in cold water at least one hour prior to cooking.
To make the wasabi-lime aioli: In the bowl of a food processor fitted with a metal blade, add the egg yolk, garlic, lime juice, wasabi powder and water and mix until combined. While processing, add in oils in a thin stream until a thick sauce forms. Taste and adjust seasoning with salt, pepper and lime juice. Cover and keep refrigerated until ready to use.
Prepare a moderate charcoal fire or preheat a gas grill to medium. Close the grill lid and preheat to around 375°F. Alternatively, preheat an oven to 375°F and place a rack in the center.
Remove the soaked cedar plank from the water and place on a grill rack. Close the grill and allow the board to heat for a few minutes until it begins to smoke and crackle. If using a plank for the first time, season the plank by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it’s ready for cooking.
Use a silicone brush to coat the salmon with oil and season with salt and pepper. Using tongs, arrange the salmon evenly on the cedar plank. Cover the grill, or close the oven, and cook until flaky, about 8 to 10 minutes for 1-inch thick filets. Transfer salmon to warmed dinner plate, top with a dollop of aioli and serve.