Cedar Plank Salmon

Fresh Wild Sockeye Salmon
Grilled on a Cedar Plank
Brown Sugar Mustard Rub

Soak the cedar plank in water for a minimum of 2 hours. You will need something heavy to weigh down the plank to keep it submerged. Fire up the grill, heat the smooth side of the plank directly over the flame. Turn the plank over and brush olive oil on the smooth side. Place the fish, skin side down, directly on the hot plank.

I prepared this fish first by mixing olive oil with a squeeze of lemon juice and rubbing that on the fish, then seasoning with salt and pepper.
When the plank was ready, I placed the fish on the plank and coated it with a mix of course-ground Dijon mustard and brown sugar.

Grill on high heat, close the lid and cook to desired doneness. This fillet took about 15 minutes. You need to keep on eye on the grill as the cedar can catch fire, if it does, douse with some water. I had soaked the plank for about 3 1/2 hours and it did not catch fire. I did turn down the heat directly under the plank however.

Using a long-handled spatula, lift the plank off the grill and place it on a heat-proof platter. Serve the fish directly from the plank.
You can visit my new blogger friend, Fishmonger Ran, at Don’t Fear Fish for more details on Cedar Plank Cooking.
Great presentation! Wonderful cedar-y aromatics! The fish is subtly imparted with the true deep flavors of the wood. Can’t wait to try this method with other fish, meat, and vegetables!

My Julia Child Floribunda Roses

August 15 is Julia Child’s birthday. In celebration, Lisa of Champaign Taste blog has hosted the Third Annual Julia Child Birthday Event. Please visit Champaign Taste to watch Julia make an omelette on The French Chef (oh, the memories) and to see the delicious ways other bloggers celebrated Julia’s birthday. Thanks again, Lisa!

12 thoughts on “Cedar Plank Salmon”

  1. I am drooling over that wild salmon, the farm-raised has ruined the taste of fish.

    Your roses are gorgeous!

  2. That’s a beautiful fish, on a cheddar plank, must have awesome aroma…mmmh… I wish I can get the plank over here *mode:dreaming*

  3. Hi Ohiomom – I agree, there is such a difference in the fish.

    Hi Giz – Dark rum! I have to try that!

    HI Zita- it smells wonderful, like going camping!

    Hi Lore – me too.

    Hi Simona – it’s great for a change of pace.

  4. Lori Lynn,
    What an elegant blog you write. Your salmon and roses are lovely, and I’m so jealous of your inherited “petit pots”.

  5. Lori Lynn, I love the way you prepare salmon! The coating sounds so good with the mustard and the sweet of the brown sugar, I can’t wait to try this. I still haven’t forgotten about the salmon you prepared on the slices of potatoes.
    absolutely beautiful! It’s on my to do list for a very special occasion!

  6. Welcome Mickey! That is so kind of you, I really appreciate your comment.

    Hi Marie – you have a good memory. I do enjoy cooking fish, probably best of all the proteins.

    Hi Laurie- turns out it is a perfect match for the salmon and the cedary aromatics!

    HI Sylvia- The JC roses are terrific, I have 2 bushes, I wasn’t content to get just one! ha

  7. This reminds me to use the planks that the hubby bought a few months ago.:)
    The fish looks beautiful and delicious.

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