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Canadian Cedar Planked Salmon

SUBMITTED BY: SWIZZLESTICKS      PHOTO BY: BAMBLUESTARS

"Planked salmon is a method of cooking and smoking salmon that has been used for many years. Make sure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon."
PREP TIME  25 Min
COOK TIME  15 Min
READY IN  12 Hrs 40 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 24x8x1 inch untreated cedar plank
  • 6 (4 ounce) fillets salmon
  • 1/2 cup extra virgin olive oil
  • 1 large red onion, chopped
  • 1 lemon, sliced
  • 1/2 tablespoon black peppercorns, crushed

DIRECTIONS

  1. Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.
  2. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.
  3. Rub salmon filets with olive oil. Arrange on the plank. Top salmon with red onion, lemon slices and black peppercorns.
  4. Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

Wine Tip

Try with a  Chardonnay .

Learn how to shop for salmon in our  Choosing Salmon  video.

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by PATTERSOND
This planked salmon recipe was GREAT! I tried the lumbar yard route to get the planks and found the taste horrible. I had tried the hickory and another one which I don't remember. I found that the white cedar was the best. I ended up purchasing some online from www.Acadian-woods.com. I would recommend purchasing from a "food grade" safe source. I "planked" some salmon for our weekend of company and it was a great hit. Thanks for the unique and delicious recipe. Dave P.

23 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by worre
This a great basic recipe to use as a baseline, especially if you've been out fishing the majority of the day. I prefer to substitute the Olive Oil with a high quality garlicky vinaigrette containing all natural ingredients. I've found, depending on the size of the fillet (cooking time), that a plank (Red Cedar) soaked anywhere between two to four hours is suitable for the job. I also like to sprinkle some Kosher salt (or Hawaiian red salt) on a lightly oiled (Olive Oil) plank before topping it off with the fillet skin side down. This followed up with some small slices of onion (I prefer Sweet, but use what you like) and a few slices of lemon provides not only an exquisite taste but a very impressive presentation. The fresher the fish the better, the picture I've provided was of a Western Washington Coho caught, filleted, put on ice in a container (stored in the refrigerator, drain the water as the ice melts occasionally to avoid letting the fillet to soak up water) and planked the same day. No matter how long you've soaked the plank I'd suggest you always keep a squirt bottle containing water to eliminate any flare ups.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2006 by bcrocker
Fabulous recipe, tastes just like in a restaurant. I found putting the lemon slice on top of the salmon shielded that part of the fish from the heat (so it didn't cook properly in that spot) so I just squeezed the juice on the fish and took the slice off. Better to just use the slices for presentation at the end. My plank also caught on fire a few times (heat was too high I guess), so have a glass of water ready and dribble water along the edge of the plank if it catches on fire.

11 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 387

  • Total Fat: 30.9g
  • Cholesterol: 66mg
  • Sodium: 68mg
  • Total Carbs: 4.4g
  •     Dietary Fiber: 1.4g
  • Protein: 22.9g

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