June 21, 2015

Charred Cedar Plank Salmon with Lemon and Dill

Name: Charred Cedar Plank Salmon with Lemon and Dill
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 large Cedar Plank for grilling ((the will fit your salmon fillet)); 1 large Salmon Fillet ((1 ¼ pounds)); 2 Lemons (, cut into slices); 4 sprigs of fresh Dill (, finely diced); ½-3/4 cup Pinot Grigio wine; An unused spray bottle

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I feel like I’m going to smell like smoke forever. You know that smell when you’ve been by a campfire and of course the campfire smells but when you walk away you realize everything you are wearing and your hair smell like the fire too? I’ve smelled like that for over 2 weeks now ever since I attended Steven Raichlen’s BBQU. I took my experience seriously and have been grilling and smoking (‘meat’; in Colorado you have to be very careful these days when you tell someone you’ve started smoking everyday as they think you’ve been visiting the local med shed) daily.

There are a number of things I’ve wanted to try to make and today I’m sharing a Charred Cedar Plank Salmon with Lemon and Dill. It’s a very easy recipe, which comes out perfectly. So perfectly in fact, I made a side sauce for it but in the end did not want to hide one morsel of the salmon flavor but saucing it.

Charred Cedar Plank Salmon with Lemon and Dill - BoulderLocavore

iPhonography: The salmon in process on the grill.

Most recipes will instruct to soak the cedar plank (available usually where grilling supplied are sold or at Whole Foods which is where I bought mine) for 2 hours. Steven Raichlen however chars the plank instead, feeling it imparts far more flavor. Now I no longer soak my bamboo skewers or planks. As I learned however the charring process takes some attention. My first attempt was cranking up my gas grill to high, plopping the plank on the grill, shutting the lid and timing the two suggested minutes per side without checking it. I opened the grill to find my plank really charred and then when repeating I found it completely on fire and falling apart.

How Not to Char a Cedar Plank! - BoulderLocavore

iPhonography: How NOT to char a cedar plank!

To char the plank whether over a gas grill or charcoal allow the plank to sit over medium heat just until the first wisp of smoke appears. Check the underside of the plank to see if it has begun to develop grill marks and char spots. If it has, flip it over and repeat (about 2 minutes per side). If not replace it on the grill and continue to check it until it has. Having a spray bottle of water at the ready for flare ups it good as well. The smell of the plank is fantastic as it becomes singed.

I learned two ways to use a plank through this method. The first, as described above, is to char the plank on both sides and allow it to cool before cooking on it. The second is to char on one side for two minutes, add what you will cook on the charred side and allow the second side to char during cooking. I cooked the salmon through the indirect method (when the heat is not direct underneath the plank) essentially allowing it to smoke during cooking and avoiding further flare ups from heat below it.

Using an thermometer when grilling - BoulderLocavore

iPhonography: Using a thermometer is key to determine when protein is done on the grill. My Steven Raichlen thermometer differed from my instant read Thermoworks thermometer by about 5 degrees. I took the salmon off the grill at about 135 degrees and allowed it to rest during which time the temperature went up an additional 5 degrees. Meat does continue to ‘cook’ off the grill.

As with normal planks that have been soaked, charred planks may be washed off (water only) and reused unless they become badly charred. Lightly scrub any remaining fish skin off and rechar them when next using them. There are methods to direct cook on a plank as well however attention must be paid to ensure the plank doesn’t flame up in the process.

It is currently the peak of wild salmon season making salmon readily available and a delicious (easy) option for grilling. Based on the reaction of my taste testers, this recipe will be in frequent rotation this summer!

Wine Spray Bottle for Grilling - BoulderLocavore

I have a small BPA-free spray bottle used for wine spritzing on the grill. It’s great to spritz meat during grilling and when spritzing the cedar plank encourages a bit of steam fully releasing the flavor of the cedar into the salmon.