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Cedar Plank Salmon
Created by: Howcan Team
Ingredients
- 4 salmon fillets, 6 ounces each
- 1 cedar plank, soaked in water for at least 1 hour
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat, around 375°F to 400°F.
- In a small bowl, mix together 1/4 cup olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Place the soaked cedar plank on the grill for 2-3 minutes to heat it up.
- Brush the top of the cedar plank with some of the olive oil mixture.
- Place the salmon fillets on the cedar plank, skin-side down.
- Brush the remaining olive oil mixture over the salmon fillets.
- Close the grill and cook the salmon for 12-15 minutes, or until the salmon is cooked through and easily flakes with a fork.
- Carefully remove the cedar plank from the grill using tongs.
- Allow the salmon to rest for a few minutes before serving.
- Serve the cedar plank salmon directly from the plank for a beautiful presentation.
Cedar plank salmon has a rich history dating back to the indigenous people of the Pacific Northwest, who cooked salmon on cedar planks over open fires. This traditional method imparts a smoky, woodsy flavor to the fish, elevating its natural taste. Today, renowned chefs and restaurants across the region, such as Seattle's iconic Pike Place Market, have embraced this technique, showcasing the dish's cultural significance. The best cedar plank salmon can be found in the Pacific Northwest, where the fish is locally sourced and prepared with a perfect balance of seasoning and smokiness. To achieve the best results, using high-quality cedar planks and fresh, wild-caught salmon is essential.
35 min
4
300 calories
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