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Salmon: Cedar-Roasted Salmon

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"You don't need a smoker to lend a hint of the outdoors to fresh salmon. Simply soak pieces of untreated aromatic cedar (sold by the bundle at lumberyards and hardware stores) and roast them with your salmon. Be sure not to cut the salmon all the way through into separate steaks: You want to create pockets in which to nestle the cedar."

List of Ingredients

â—¦ 1 untreated cedar slat, about 6 x 12 inches
â—¦ 5 untreated cedar slats, about 3 x 6 inches
â—¦ 3 pounds center-cut salmon, in one piece, cut almost all the way through into 6 steaks
â—¦ Kosher salt and freshly ground black pepper, to taste
â—¦ 1 lemon, thinly sliced
â—¦ 15 sprigs fresh dill
â—¦ 6 tablespoons unsalted butter, melted


Recipe

Soak cedar slats in a pan of water overnight, then drain.
Alternatively, place them in a large pot of water and bring to a boil over medium-high heat, then drain.

Heat oven to 450° F. Place large cedar slat on a foil-lined baking sheet. Season salmon with salt and pepper, then place on cedar and slip one of the smaller pieces, one or two lemon slices, and two dill sprigs into each of the cuts between salmon steaks, reserving additional dill sprigs and a few lemon slices for garnish. Brush all over with melted butter.

Roast salmon until pink, 20 to 25 minutes, then remove from oven. Remove smaller slats of cedar from salmon and scatter them on top of fish, then wrap foil around baking sheet, sealing salmon tightly. Set aside for 15 minutes. (For more well-done fish, return wrapped salmon to oven and roast for 5 minutes more at 450°). Unwrap salmon and, when it's cool enough to handle, finish slicing through steaks. Serve fish garnished with reserved lemon slices and dill.

Serves 6