Cedar Plank Salmon
Planked salmon is a method of cooking and smoking salmon
that has been used for many years. Make sure to use natural
red cedar (no preservatives). The salmon is slow cooked, which
produces a rich, smoky flavor.
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24" x 8" x 1" untreated cedar plank
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6 (4 ounce) fillets salmon
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1/2 cup extra virgin olive oil
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onion, slices
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lemon
1. Submerge untreated cedar plank in water. Soak 12 hours
or overnight.
2. Preheat an outdoor grill for high heat. Place prepared
plank on the grill, and sprinkle with coarse salt. Cover grill
and heat plank 2-3 minutes until dry. Adjust grill temperature
for medium heat.
3. Rub salmon fillets with olive oil. Arranage on plank.
Top salmon with onion, lemon slices, and whatever spices you
enjoy on salmon.
4. Cook salmon, covered 20-30 minutes, or until opaque and
easily flaked with a fork.
When you purchase a whole fresh troll-caught Oregon Ocean
Chinook Salmon from a commercial fishing boat or retailer, you
can be assured that only the highest quality standards have
been followed. Each salmon is cleaned and dressed at sea and
held at an optimum temperature until the boat returns to shore
and the fish sold.
General Cooking Tips
Oregon Ocean Chinook Salmon cooks in minutes. A small cut
in the thickest part of the meat shows it is done when it
flakes easily and appears opaque throughout. Do not overcook
because the salmon will continue to cook for a short time
after the fish is removed from the heat source.
For pieces 1/2 to 3/4 inches thick - Cook 5 to 8 minutes
For pieces 1 to 1 1/2 inches thick - Cook 10 to 12 minutes
Bake - Bake at 400 degrees F until the fish is cooked
according to the above times
Broil - Lightly oil broiler pan. Place fillets, skin-side
up, on pan. Broil 4 inches from heat source until done. Do not
turn.
Grill - Brush both sides of the salmon with vegetable oil.
Grill, skin-side down, on hot griddle. Turn halfway through to
cook evenly.
Poach - Poach fish in water, fish stock or a combination of
white wine and stock or water. Fill pan large enough to hold
fish with enough liquid to cover fish completely. Bring to
boil, reduce heat to simmer and add fish. Cook until done.
Saute or Pan Fry - Heat a small amount of oil or butter in
a heavy fry pan. Cook fish over high heat, turning once to
finish.
Recipe from the Oregon
Salmon Commission.
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