JOHN’S CEDAR PLANKED SALMON
Worried about inviting guests over for a fresh salmon BBQ and undercooking, or worse, overcooking the salmon fillet? Try this delicious, attractive, and easy way to almost guarantee your guests will be delighted. It’s almost foolproof!
INGREDIENTS:
4 to 6 ounces of filleted salmon (fresh if possible) per person
Johnny’s Seasoning and/or whatever you prefer (e.g., parsely, thyme, etc.)
Butter or olive oil
Salt and pepper
1 1” X 6” X 6” Untreated cedar fence board (< $3.00) at Home Depot
PREPARATION:
Cut cedar board into 4” to 6” lengths as appropriate. Place pieces to be used in water to soak for at least several hours to all day.
Cut boneless salmon fillet with skin on into squares of 4 to 8 ounces each as you desire. They should be at least 1” smaller than the cooking plank on all sides.
Coat prepared fillets with warmed butter or olive oil and add seasonings, salt and pepper to suit.
COOKING: Place salmon on wetted cedar plank, skin side down and place on BBQ. Place thinner fillets, like belly cuts (1" thick), in a lower heat area. A 2” to 3" fillet (shoulder) will take about 20 minutes to cook through over medium heat. Start checking it after about 15 minutes. It will not overcook as quickly as when it’s directly on the grill. Do not worry about the cedar catching fire as long as you have an inch or so between edge of cedar and the salmon. The flame and smoke will add a lovely bronzy color and additional flavor. Look for opaqueness in the meat in the middle of the fillet. I sometimes remove the fillets while the meat appears to still be very rare since it will continue to cook a bit more while standing and is actually best when undercooked.
SERVING: The salmon can be attractively served right on the charred cedar plank set on a plate but can be removed if desired. The filet will lift easily from the skin. Garnish and serve with a fruit-enhanced green salad, perhaps some roasted green beans, and a Pinot Gris wine. Use the charred cedar as kindling for your next fire.