Email to Cat      

Oven-Roasted Cedar Plank Salmon

Source of Recipe


Adapted from "The Northwest Best Places Cookbook"






List of Ingredients



• 1 whole salmon fillet piece (about 2 pounds), skin on and fine bones removed
  
• 1/2 cup kosher salt
  
• 1/2 cup honey
  
• Grated zest of 1 lemon
  
• Grated zest of 1 orange
  
• Grated zest of 1 lime
  
• 1 canned chipotle chile in adobo sauce, finely chopped
  






Instructions



1. One to two days before serving, score the flesh of the salmon fillet lightly with the tip of a sharp knife in a crosshatch pattern. Lay the fillet, flesh side up, on a rimmed baking sheet or large pan and sprinkle the salt liberally over the fish. Cover with plastic and cure in the refrigerator for 6 to 12 hours (the longer you cure the fish, the saltier it will be). Rinse the fish under cold water and pat dry with paper towels. Clean out the pan the fish cured in and lay the fillet back in the pan, flesh side up.
   
   
2. Combine the honey, citrus zests and chipotle in a small bowl and stir well to mix. Brush the glaze evenly over the salmon. Cover the pan and marinate the salmon in the refrigerator for at least 4 hours and up to 24 hours.
   
   
3. The day of serving, soak plank according to package directions -- or 20 minutes to 1 hour in cold water.
   
   
4. Prepare a medium-hot fire in the grill, or preheat oven to 400° F.
   
   
5. Drain and dry the plank. Transfer the fish to the plank and set it on the grill, or on a rack in the lower third of the oven with a pan to catch drips on a rack directly under the plank. Close grill lid if grilling. Roast the salmon until just a touch of translucence is left in the center of the thickest part of the flesh, 20 to 25 minutes. Cut the salmon into pieces and serve right away.
   
   Makes 4 to 6 servings.