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Salmon: Cedar Planked Salmon

Source of Recipe

Coastal Living, July-August 2001


List of Ingredients

â—¦ 1 untreated cedar plank (16 x 8 inches) - be absolutely certain it is untreated!
â—¦ 1 whole salmon fillet, skin-on (2 ½ to 3 pounds, about 16 inches long)
â—¦ ¼ cup white wine
â—¦ Finely shredded zest and juice of one lemon
â—¦ â…“ cup finely chopped fresh dill
â—¦ 1 tablespoon kosher salt
â—¦ 1 ½ teaspoons freshly ground pepper


Recipe

In a container large enough to hold the plank, immerse the plank in water for one hour or longer (you may need to weight it down). Lift the plank from the water and rinse it.

Place the salmon fillet, skin side down, on a baking sheet with sides. In a small bowl, mix together the white wine, lemon zest, lemon juice, dill, salt and pepper. Pour the mixture over the salmon. Cover salmon with plastic wrap and refrigerate for 30 minutes.

Uncover the salmon and place it, skin-side down, in the middle of the plank. Cook the salmon (on the plank) indirectly over high heat until just opaque at the thickest part, 30 to 40 minutes. The internal temperature should be about 125 degrees.

Serve warm or at room temperature.