West Coast Cedar Plank Salmon

The West Coast Cedar Plank Salmon is a traditional dish that captures the essence of the Pacific Northwest. This method of cooking salmon on a cedar plank has its roots in Native American cuisine, where the technique was originally developed to add a unique smoky flavor to the fish. Native tribes would catch fresh salmon from the rivers and cook it on wooden planks over an open flame. Over time, this method has become immensely popular among food enthusiasts and chefs alike, especially in regions where fresh salmon is abundant. Today, the cedar plank salmon is celebrated for its rich taste and aromatic qualities.

Ingredients

• Salmon Fillet - 1, preferably a wild-caught Pacific salmon for authentic flavor.
• Cedar Plank - 1, untreated and suitable for grilling.
• Olive Oil - 2 tablespoons, for brushing.
• Lemon - 1, sliced for garnish and zest.
• Garlic - 2 cloves, minced for the marinade.
• Thyme - fresh sprigs, added for flavor.
• Honey - 1 tablespoon, for sweetness.
• Soy Sauce - 2 tablespoons, for seasoning.
• Black Pepper - freshly ground, to taste.
• Salt - to taste.

Preparation

Preparing the Cedar Plank

Begin by soaking the cedar plank in water for at least an hour before cooking. This is essential to prevent the wood from catching fire during the grilling process. You can also add a splash of white wine or apple cider to the water for extra flavor. While the plank is soaking, set the grill to preheat.

Preparing the Marinade

In a small bowl, combine olive oil, minced garlic, lemon zest, honey, and soy sauce. Stir the mixture until the ingredients are well-blended. Place the salmon fillet into a shallow dish and pour the marinade over it, ensuring the fish is evenly coated. Allow the salmon to marinate for about 30 minutes before grilling.

Cooking Instructions

Before placing the salmon on the grill, brush the cedar plank with olive oil to create a non-stick surface. Use a pair of tongs to carefully place the salmon on the plank, skin-side down. Arrange lemon slices and fresh thyme sprigs on top of the salmon for garnish and flavor.

Position the plank on the preheated grill. Close the grill lid and maintain a temperature of approximately 350°F. Let the salmon cook for about 20 to 25 minutes, or until the internal temperature of the fish reaches around 145°F. You can use a cooking timer to track the time accurately. The edges of the fillet should begin to caramelize, and the fish should flake easily with a fork when done.

Serving Suggestions

Once cooked, remove the salmon and cedar plank from the grill using a spatula or grill gloves. Allow the salmon to rest for a few minutes before serving. This ensures the juices redistribute throughout the fillet, offering a moist and tender bite.

Savoring Your Meal

The cedar plank salmon pairs beautifully with a variety of side dishes such as fresh greens, roasted asparagus, or a vibrant couscous salad. Pour yourself a glass of crisp white wine, like a Sauvignon Blanc, to complement the rich flavors of the salmon. This dish is perfect for both casual family dinners and more festive summer gatherings, providing a unique culinary experience steeped in tradition.