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Cedar Plank Roasted Alaska King Salmon

Source of Recipe


SeaStar Restaurant & Raw Bar (Seattle, Washington)






List of Ingredients



• Eight 4-ounce Alaska salmon fillets, skin on, steak cut 3/4- to 1-inch thick
  
• 2 Tbsp Chef Howie's Salmon Rub Seasoning (purchase from plankcooking.com)
  
• 1 red bell pepper, seeded, cut lengthwise into 1/12ths
  
• 16 button mushrooms, whole, medium-size
  
• 2 tsp fresh lemon juice
  
• 4 tsp olive oil
  
• 1 tsp kosher salt
  
• 1/2 tsp coarse-ground black pepper
  
• 4 lemons, 1/6th squeeze
  






Instructions



1. A couple hours prior to cooking salmon steaks, place on wax paper. Sprinkle both sides of the salmon flesh evenly with the fish dry rub (1-1/2 teaspoons per serving). Press the seasonings into the salmon flesh. Refrigerate salmon steaks, uncovered, for at least 2 hours and up to 12 hours before using.
   
   
2. Place salmon pieces onto the center of the cedar plank. Meanwhile, toss to coat the vegetables in a bowl with the lemon juice, olive oil, parsley, salt and pepper. Transfer and place the vegetables around the salmon. Squeeze the lemon over the top of the salmon.
   
   
3. Place cedar plank into a 375-degree preheated oven. Bake for 8 to 10 minutes and pull from the oven; turn the salmon over, place back in the oven and cook for an additional 8 to 10 minutes, or until an internal temperature of 120 degrees is achieved in the salmon fillet. Remove cedar plank from oven and serve.
   
   Serves 4