Cooking salmon on a cedar plank gives the fish an inviting, slightly smoky taste and makes for an impressive presentation. Untreated cedar planks are available at many supermarkets and barbecue supply and seafood stores.
Ingredients
- 2 Tbsp (30 ml) olive oil
- ½ lemon juice
- 1 Tbsp (15 ml) brown sugar
- 1 Tbsp (15 ml) chopped fresh dill or parsley
- salt and black pepper to taste
- 6 oz (175 g) salmon fillets, skin on (see Removing Salmon Pin Bones)
- lemon slices
How to Make It
- Presoak an untreated cedar plank by submerging it in cold water for 2 hours. Place the oil, lemon juice, sugar, dill or parsley, salt and pepper in a bowl and mix well. Add the salmon and turn to coat. Marinate salmon 30 minutes.
- Remove the plank from the water and dry the side the fish will be placed on. If you have a two-burner barbecue, turn one side off and lower the other to medium-low. Set the fish on the plank and place on the unlit side of the barbecue. (If you have a one-burner barbecue, set to its lowest setting.) Close the lid and cook for 15 to 20 minutes, or until the fish is cooked through. Keep a spray bottle handy just in case the board ignites on the bottom. Set the plank on a serving tray and garnish with lemon slices.