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Oregon Seafood Recipe 

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.

  • 24" x 8" x 1" untreated cedar plank

  • 6 (4 ounce) fillets salmon

  • 1/2 cup extra virgin olive oil

  • onion, slices

  • 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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