Wooden Some Salmon Be Nice?

photo 2(13)Here is another amazing dinner from my parent’s visit…no shortage of delicious food here! We decided on salmon, not just any salmon, planked “wild” Pacific sockeye salmon. Have you ever been to a restaurant and seen this fancy dish on the menu? Well, it is surprisingly easy to make yourself at home. The first thing you need is a cedar plank. These are relatively inexpensive (ours was $6 for 2 planks) and you can find them at most grocery stores or hardware stores, we bought ours at Home Hardware.  Some say you can reuse them but my Dad said it doesn’t work as well the second time around, especially after they get a little charred.

Next, you need to soak the board in water for at least 2 to 3 hours, longer if you can. This will help prevent the board catching on fire. FIRE ON BBQ = NOT GOOD! Unless you want a visit from your friendly Fire Department. Once the plank is soaked, place it on the BBQ on medium high just until the plank starts to smoke – again, do not let it catch fire – we just want smoke here! If it does blaze up, extinguish flames using water or Dad’s favorite beer, and lower heat.photo 1(11)

To prep the fish, give it a rinse and pat it dry. Chop a generous amount of fresh dill and slice some lemon. Spray the fish with non-stick spray or brush with olive oil, sprinkle with salt and pepper, add fresh dill and sliced lemons on top. Place the salmon on the plank, turn the heat down to medium (about 350F) and cook for 18-20 minutes.photo 3(10)

Voila! You now have a beautifully cooked salmon with a hint of cedar.  Delish! Oh and we had a few pan-seared scallops to go with it…oh my!

Variation: Instead of lemon and dill, you could also drizzle your salmon with maple syrup.

How do you like your salmon?

A special thanks to my Dad for his inspiration and helping me write the last couple posts.

3 Comments

  • Marie May 11, 2013 at 4:17 pm

    Always wanted to try this.

    Reply
  • Ahlam May 11, 2013 at 6:24 pm

    Truly one of my favorites, however I may be a bit biased because I am lebanese : )

    nice entry.
    oliveoildiaries.com

    Reply

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