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Cedar Plank Salmon

Getting the fish and grill ready

Getting the fish and grill ready

Even in occasionally-gray San Francisco, it’s grilling season. Food, fire, and fresh air. What more could you ask for?
Cedar plank salmon, before and almost-after

Cedar plank salmon, before and almost-after


One of my favorite things to grill is cedar plank salmon. The plank gives a nice, mild smoke flavor to the fish with almost no extra work on your part. You can get the planks for around a buck or two, depending where you buy. You’ll find them either near the fish counter or the charcoal in your grocery store.
Cedar plank salmon, zucchini, peach, and avocado.  Yes, grilled avocado.  Try it.

Cedar plank salmon, zucchini, peach, and avocado. Yes, grilled avocado. Try it.


The plank needs to soak for an hour before you put it on the grill, so that’s the first step. The grill takes about half an hour to heat up. And it takes about a minute to make the sweet, spicy glaze. So plan accordingly.

Cedar Plank Salmon
– serves 2 –

1 cedar plank
2 6oz. salmon fillets
1/4 C dijon mustard
1/4 C maple syrup
salt and pepper

1. Soak the cedar plank in water for an hour. While the plank is soaking, heat up your grill. If you’re using charcoal, put the coals on one side only, so you have half the grill with direct high heat, and half with indirect heat. If you’re using gas, turn on half your burners.

2. Season the salmon generously with salt and pepper. Mix the mustard and maple syrup and brush a heavy coat on the salmon.

3. Put the plank over the hot part of the grill for about 2 minutes, just until it starts to smoke.

4. When the plank starts smoking, flip the plank over, and put the salmon directly on the plank, still over the hot part of the grill. Cook for about 5 minutes. The plank should really be smoking now.

5. Baste the salmon again with the mustard-maple glaze. Move the plank over to the cooler part of the grill, then put the cover on the grill. Depending on the thickness of your fish, it will take anywhere from 10-30 minutes to cook through. Check it every 5-10 minutes, basting with the glaze each time, until it’s cooked to your liking. Even if you normally like salmon on the rare side, you might want to give this a few extra minutes to get more of the smoke flavor.

    2 Comments

    1. Richard says:

      Hi Dan,

      My name is Richard and I’m the founder of: http://www.maplesyrupworld.com/.

      We would be interested in showcasing your Cedar Plank Salmon recipe on our website.

      Give us a shout!

      Richard

    2. dan says:

      Thanks Richard! I’ll definitely drop you a line.

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