← Nouns Cooking · American

Ingredients

• 2 Untreated cedar grilling planks
• 4 salmon fillets (about 170 g each), skin on or off
• 3 tbsp Olive oil
• 1 lemon, zested, then cut into wedges
• 2 cloves Garlic, finely chopped
• 1 sprig Rosemary, leaves finely chopped
• 4 sprigs Thyme, leaves picked
• ½ tsp Salt
• ½ tsp Black pepper

Method

1. Soak the planks in water for at least 1 hour, weighing them down with a mug so they stay under; wet wood smoulders instead of catching fire.
2. Mix the oil, lemon zest, garlic, rosemary, thyme, salt and pepper and rub it all over the salmon.
3. Heat a grill (barbecue) to medium-high, about 200°C (400°F), with a lid. Set the drained planks on the grates, close the lid and heat them for 3–4 min, until they start to crackle and smoke.
4. Lay the salmon on the planks, close the lid and cook for 12–15 min, without turning, until the fish flakes easily and is just opaque in the centre (about 55–60°C / 130–140°F).
5. Carry the planks to the table on a heatproof tray and serve the salmon with lemon wedges.

Tips

• No barbecue? Bake the salmon on the soaked plank on a tray at 200°C (400°F) for 15–18 min; you get the cedar aroma without the smoke.
• Use untreated cedar planks sold for cooking, and keep a spray bottle of water handy in case an edge flares.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Taste of Home