Cedar planks a foolproof fix for fish that sticks

Cooking salmon skin-side down without flipping it, as explained in this blog’s previous post, ensures moist, succulent flesh.

Another popular method both flavors the fish and makes for an eye-catching presentation. Cedar planks for use on gas and charcoal grills are sold at almost any big-box or hardware store, even many mainstream grocers.

Regardless of the recipe, about 10 minutes of cooking time per inch thickness of fish is the general rule of thumb. If in doubt, check the internal temperature with an instant-read thermometer. Remove fish from the grill when it reaches 130 F at let it rest for 5 minutes before serving.

Be certain to allow time for soaking cedar planks before grilling. And use them over indirect heat, instead of direct flame, which will burn even presoaked planks.

Find a variation on this sweet mustardy glaze with the story on salmon in this month’s Oregon Healthy Living magazine.

Tribune News Service photo

Cedar-Planked Salmon Fillets With Broccolini

1 untreated cedar plank, 12 to 15 inches long and about 7 inches wide

1 skin-on salmon fillet, about 1 1/2 pounds and 1 to 1 1/2 inches thick

Kosher salt and freshly ground black pepper, to taste

2 tablespoons Dijon mustard

2 tablespoons packed brown sugar

1 pound broccolini, stem ends trimmed and split lengthwise 1/2-inch below florets

2 1/2 tablespoons olive oil

1 tablespoon grated orange zest

Soak cedar plank in water for at least several hours or overnight.

Prepare grill for medium heat, about 375 to 400 F.

Cut the salmon into 4 equal pieces and generously season with the salt and pepper.

In a small bowl, mix the mustard and brown sugar into a paste. Spread paste all over salmon. Toss the broccolini with the oil, salt and pepper to taste

Place soaked cedar plank over direct medium heat and close lid. After 5 to 10 minutes, when plank begins to smoke and char, turn plank over. Place fillets, skin-sides down, in a single layer on plank, leaving a little room between fillets. Place broccolini on grates surrounding plank.

Grill fillets and broccolini with lid closed until salmon is cooked to desired doneness and broccolini is crisp-tender, for about 12 to 15 minutes, turning vegetables and checking salmon for doneness every 5 minutes. Broccolini will char a little on floret ends.

Transfer salmon fillets to plates. In a bowl, toss broccolini with the orange zest and serve with salmon.

Makes 4 servings.

Recipe adapted by the Detroit Free Press from “Weber’s New Real Grilling,” by Jamie Purviance (Sunset, $24.95).

This entry was posted in Uncategorized. Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

  • Blog Author

    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
  • Categories

  • Archives