Cedar-planked salmon is a cooking method where the fish is grilled on a soaked cedar wooden plank. This technique adds a subtle smoky flavour and helps keep the salmon moist while cooking. It creates a tender, flavourful dish without drying out the fish.
The cedar plank also acts as a barrier between the salmon and the grill, preventing it from sticking or falling apart. This method is popular for outdoor barbecues but can be used on an indoor grill or oven as well.
Many chefs choose cedar-planked salmon because it enhances the natural taste of the fish without needing many extra ingredients. The wood’s aroma infuses the salmon gently, making it a simple way to improve a basic recipe.
How To Prepare Cedar-Planked Salmon
Preparing cedar-planked salmon involves choosing fresh salmon, readying the cedar plank, applying the right seasoning or marinade, and using proper grilling methods. These steps help cook the fish evenly and add a smoky flavour.
Selecting The Best Salmon Fillets
Choose fresh, thick fillets with firm flesh and bright colour. Wild-caught salmon is a good option because of its flavour and texture. Look for skin-on fillets to keep the fish moist during cooking.
Fillets should be about 1.5 to 2 inches thick. Thicker pieces allow even cooking without drying out. Avoid fillets that smell fishy or look dull, as this can mean they are not fresh.
Choosing And Preparing Cedar Planks
Use untreated, food-grade cedar planks. Soak the plank in water for at least one hour before grilling. This prevents the plank from catching fire and helps produce steam for moisture.
Trim the plank if needed so it fits the grill. After soaking, pat the plank dry on one side, where the fish will be placed. This helps the salmon cook evenly without sticking too much.
Seasoning And Marinades For Optimal Flavour
Keep seasoning simple to let the cedar smoke stand out. Salt, black pepper, and lemon slices work well. Fresh herbs like dill or parsley can add a mild herbal note.
If using a marinade, avoid heavy sauces. A mix of olive oil, garlic, and a splash of soy sauce adds subtle flavour. Marinate for 15-30 minutes, not longer, so the fish does not become too soft.
Grilling Techniques For Perfect Results
Preheat the grill to medium heat, about 180°C (350°F). Place the soaked plank with the salmon skin-side down on the grill. Close the lid to trap smoke and heat.
Cook for 20-30 minutes depending on fillet thickness. The salmon is done when it flakes easily with a fork. Avoid flipping the fish; the plank helps cook it evenly on one side.
Serving And Enjoying Cedar-Planked Salmon
Cedar-planked salmon offers a smoky flavour that pairs well with certain foods and drinks. Presentation enhances the dining experience. Proper storage keeps leftovers fresh and safe to eat.
Pairing With Side Dishes And Wine
Cedar-planked salmon goes well with light, fresh side dishes. Roasted asparagus, steamed green beans, or a simple mixed salad with lemon vinaigrette complement its smoky taste. Sweet potato mash or wild rice also match the texture nicely.
For wine, choose crisp white wines like Sauvignon Blanc or Chardonnay. These balance the salmon’s richness without overpowering it. A light Pinot Noir can also work well with the smoky undertone, especially for those who prefer red wine.
Tips For Presentation And Garnishing
Serve the salmon directly on the cedar plank for a rustic look. This keeps the fish warm and shows off the grill marks. Use fresh herbs like dill or parsley to add colour and a burst of freshness.
Sliced lemon wedges are an excellent garnish. They bring brightness and acidity to the dish. Avoid heavy sauces that may hide the natural smoky flavour. Instead, use a light drizzle of olive oil or a simple lemon dressing.
Storing And Reheating Leftovers
Store leftover salmon in an airtight container in the fridge. It should be eaten within 2 days to ensure freshness. Avoid leaving it too long to prevent dry texture and loss of flavour.
To reheat, use a low oven setting (around 120°C) for 10-15 minutes. Cover with foil to keep it moist. Avoid microwave reheating as it can make the fish rubbery and unevenly cooked.
Frequently Asked Questions
Cooking temperature, plank quality, and seasoning all play important roles in preparing cedar-planked salmon. Timing and recipe ideas also affect the final taste and texture.
What temperature should one use for cooking salmon on a cedar plank in the oven?
The oven should be set to 180°C (350°F).
This temperature cooks the salmon evenly without burning the plank.
Where can I purchase high-quality cedar planks suitable for salmon preparation?
High-quality cedar planks can be found at specialty food stores, BBQ supply shops, or online retailers.
Look for untreated planks meant specifically for cooking.
Could you suggest some cedar-planked salmon recipes for a barbecue?
Simple recipes include salmon with lemon slices, dill, and olive oil.
Others add garlic and brown sugar for a sweet and savoury flavour.
How do you determine the cooking duration for salmon when using a cedar plank on a grill?
Cooking time usually ranges from 20 to 30 minutes on medium heat.
Check the salmon for an internal temperature of 63°C (145°F) to ensure it is cooked through.
What seasoning would best complement cedar-planked salmon?
Seasonings like dill, garlic, lemon, and black pepper work well.
Avoid overpowering spices to let the cedar flavour come through.
What benefits does using a cedar plank impart to the flavour of salmon?
The cedar plank adds a mild smoky aroma and prevents the fish from drying out.
It enhances the taste by infusing subtle wood flavours into the salmon.
