Salmon baked on a cedar plank - a West Coast favourite.
1 1⁄2 lbs (675 g) salmon fillet
2 tbsp olive oil
- Soak cedar plank in cold water for 2 hours (weighted down with a heavy object so it stays fully submerged). Remove from water, and towel dry.
- Brush salmon with oil, and coat with Salmon Rub.
- Cook according to the following directions.
- Place salmon skin-side-down on cedar plank and place directly on barbecue rack over low heat.
- Close lid, and cook for 15–20 minutes, depending on thickness of salmon. Cedar plank will char and add flavour to the fish. When cooking over direct heat, cedar plank may be used only once.
- Preheat oven to 450° F (230° C).
- Place salmon skin-side-down on cedar plank and place on rimmed baking sheet.
- Bake for 15–20 minutes, depending on thickness of salmon. Oven baking allows use of the cedar plank more than once; simply wash and air dry.
Chef Tip: Trout or other fish fillets may be prepared in the same manner. Cedar plank fish may be served hot or cold.
Serving Suggestion: Serve with boiled new potatoes, rice or wild rice.
Serving Suggestion: Leftover West Coast Cedar Plank Salmon can be used in sandwiches, salads, chowder, or mixed with cream cheese for a slightly smoky salmon spread.