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!