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.
- Yield: 5 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 20 Minutes
- 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.