Once again, I find myself planning a dish based on what I’ve discovered in my cupboards. Last time it was culinary lavender and this time it’s cedar planks. I haven’t grilled with these in a couple of years and I guess I picked these up on impulse. Once I discovered them I immediately had the urge for cedar-infused salmon. I’ve tried using planks for other items such as scallops and chicken, but really like the smoky cedar flavor with salmon best. I am sure sturgeon would be incredible and maybe I should put that on my list to try next. It’s going to be a hot day today; hope I can wait until dinnertime to fire up the grill.
Cedar Plank Salmon
I love to use whole spices whenever possible, but if you don’t have whole coriander or brown mustard seed on hand, simply substitute equal parts ground coriander and half the amount of ground mustard.
1/4 cup water
1/4 cup dark rum
1 Tbsp. soy sauce
1 tsp. lemon juice
2 Tbsp. brown sugar
1 tsp. ground ginger
1/2 tsp. salt
1 tsp. coriander seed, toasted and ground
1 tsp. brown mustard seed, toasted and ground
1 garlic clove, crushed
1 1/2 lb. salmon fillet
1. Place all ingredients except for salmon in a large shallow glass or ceramic pan and stir thoroughly until sugar is dissolved.
2. Place rinsed and de-boned salmon fillet, skin side up, in marinade, cover, and refrigerate for at least two hours and up to 12 hours.
3. Soak cedar plank in water so that it is fully submerged for at least 1 hour and up to 12 hours.
4. When ready to grill, preheat grill and place water-soaked plank on grill grates. Set grill at low to medium temperature, about 350° to 375°, and place marinated salmon fillet on plank, skin side down, close lid, and cook salmon for 25 minutes. Monitor temperature and flame periodically so that wood doesn’t burn and salmon is cooked through.