Cedar-Planked Salmon

Daniella Silver ~ The Silver Platter
Grilling on a cedar plank is a simple way to cook and serve salmon, infusing it with a subtle smokiness. Strawberries make a perfect counterpoint to the salsa's chili pepper. The plank keeps the fish warm while serving.


Special Equipment
1 or 2 untreated cedar planks (about 12 x 7 in)
2 cups diced strawberries
1/3 cup diced red onion
2 tbsp chopped fresh mint or basil
1 Tbsp extra virgin olive oil
juice of 1 lime (about 2 Tbsp)
1 serrano or jalapeno chili pepper, finely diced (remove seed first for less heat)
1 tsp kosher salt
1/4 tsp black pepper
4-6 salmon fillets (6oz each)
1-2 Tbsp olive oil
kosher salt
freshly ground black pepper


1. Soak 1 or 2 cedar planks in cold water for at least 1 hour.  Top planks with two or three unopened cans to keep them submerged while soaking.

2. SALSA: In a medium bowl, stir together strawberries, onion, mint, oil, lime juice, chili pepper, salt, and pepper.  Cover and refrigerate.

3. FISH: Preheat grill to medium-high.  Remove plank(s) from water and place on hot grate over indirect heat for 6-8 minutes, until hot.  Using tongs, carefully turn plank(s) over and place salmon fillets on top.  Brush fillets with oil, season with salt and pepper.

4. Cover grill and cook for 12-15 minutes or until salmon flakes when lightly pressed with a fork.  It's not necessary to turn the salmon.

5. Remove from grill and spoon salsa over the salmon.  Serve salmon directly from the plank(s).


Norene Gilletz Notes:  OVEN METHOD: Place soaked planks onto a baking sheet.  Top with salmon; brush fish with oil and season with salt and pepper.  Bake in a preheated 425 degree F oven for 12-15 minutes.  As the water evaporates from the plank(s), steam will be released, keeping the fish moist and aromatic.

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