Cedar-Planked Wild Salmon

Ingredients

Equipment Needed

• •Two untreated cedar grilling planks (6 x 12 inches)
• •Charcoal or gas grill with lid
• •Instant-read thermometer
• •Fish tweezers or needle-nose pliers
• •Spray bottle filled with water
• •Heavy grill gloves or folded kitchen towels
• •Heatproof serving board or sheet pan

Instructions

1. 1

   Soak the cedar planks

   Submerge your cedar planks completely in cold water at least two hours before cooking. Weight them down with a heavy pot or cans to keep them fully immersed. The wood must be saturated through, not just dampened on the surface. This prevents the planks from catching fire and creates the steam that carries cedar essence into the fish. Overnight soaking works even better if you can plan ahead.

   Add a splash of white wine or apple cider to the soaking water for subtle additional aromatics. Not necessary, but a pleasant touch for special occasions.
2. 2

   Prepare the glaze

   In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, lemon zest, lemon juice, minced garlic, smoked paprika, and black pepper until emulsified. The mixture should be loose but cohesive. Taste it. Adjust. This glaze will caramelize slightly on the fish, so it should read a touch sweeter and more acidic than you think you want. Set aside at room temperature.

3. 3

   Prepare the salmon

   Remove the salmon from refrigeration thirty minutes before cooking. Lay the fillet skin-side down on a cutting board and run your fingers along the flesh, feeling for pin bones. Remove any with needle-nose pliers or fish tweezers, pulling at an angle to avoid tearing the flesh. Pat the surface completely dry with paper towels. Season the flesh side evenly with the flaky sea salt, pressing gently so it adheres.

   Wild salmon should smell of the ocean, clean and briny. Any hint of ammonia or fishiness means the fish has passed its prime. Trust your nose. Walk away from questionable fish.
4. 4

   Preheat the grill

   Heat your grill to medium-high, around 400 to 425 degrees Fahrenheit. For charcoal, bank the coals to one side to create a two-zone fire with direct and indirect heat. For gas, heat all burners initially, then reduce one side to medium-low once the grill is hot. You want enough heat to get the planks smoking but not so much that they ignite. Have a spray bottle of water within arm's reach.

5. 5

   Toast the planks

   Remove the planks from the water and shake off excess moisture. Place them directly over the heat source and close the lid. Let them toast for two to three minutes until they begin to crackle and smoke lightly. You'll smell the cedar release its oils, warm and woodsy, like opening a hope chest. This toasting step jumpstarts the aromatic transfer. Flip the planks and toast the other side for one minute more.

   If flames appear at the plank edges, spritz with water immediately. Some charring is desirable. Active fire is not.
6. 6

   Position the salmon

   Move the toasted planks to the cooler side of the grill (indirect heat zone). Lay the salmon fillet skin-side down on the planks. If using two planks side by side, center the fish across both. Spoon theprepared glaze generously over the entire surface of the salmon, spreading it evenly with the back of the spoon. Work quickly. Close the grill lid immediately to trap the smoke.

7. 7

   Roast until done

   Cook with the lid closed for 18 to 25 minutes, resisting the urge to peek more than once or twice. The salmon is ready when the flesh flakes easily at the thickest part and reads 125 to 130 degrees on an instant-read thermometer for medium (still slightly translucent at the very center) or 135 degrees for medium-well. The edges will have taken on a burnished, lacquered appearance from the glaze. The surface will look matte rather than wet.

   Salmon continues cooking after leaving the heat. Pull it five degrees before your target temperature. The fish will coast to perfection during the brief rest.
8. 8

   Rest and garnish

   Using heavy grill gloves or folded towels, carefully transfer the entire plank to a heatproof serving board or sheet pan. Let the salmon rest for three to four minutes. The juices will redistribute, and the flesh will firm slightly. Scatter the fresh dill and chives over the top in generous handfuls. Finish with another light pinch of flaky salt. Arrange lemon wedges alongside.

9. 9

   Serve from the plank

   Bring the salmon to the table on its cedar plank. This is dinner theater. Let your guests see the charred wood, smell the smoke that still clings to the edges. Portion by sliding a spatula between the flesh and skin, lifting each serving cleanly. The skin will stay adhered to the plank. Serve with the lemon wedges and whatever accompaniments you've chosen. Eat immediately while the fish is still warm and yielding.

Chef Tips

• •Source your salmon from fishmongers who can tell you exactly where and when it was caught. Wild Alaskan salmon from well-managed fisheries remains the gold standard for sustainability. Ask about the species, the run, the fishing method. Knowledge is respect.
• •Cedar planks are reusable if they haven't burned through. Scrub with a brush after use, let dry completely, and store flat. Most planks survive two or three cookings before they're too thin or charred to function properly.
• •This method works beautifully in a hot oven (425 degrees) if weather forbids grilling. Preheat a sheet pan, toast the soaked plank on the pan for five minutes, then proceed as directed. You'll sacrifice some smoke flavor but retain the cedar essence.
• •Accompany with a salad of wild greens and toasted hazelnuts dressed in sherry vinaigrette, or roasted fingerling potatoes with fresh herbs. The salmon needs nothing rich alongside it. Keep the plate clean and simple.
• •For wine, reach for an Oregon Pinot Gris or a Washington State Riesling with good acidity. The fruit in these wines complements the maple glaze while the minerality echoes the fish's oceanic origins. Avoid heavily oaked whites that will compete with the cedar smoke.

Advance Preparation

• •Cedar planks can be soaked up to 24 hours in advance; keep refrigerated if soaking overnight.
• •The glaze can be prepared one day ahead and stored refrigerated. Bring to room temperature before using.
• •Salmon can be salted and refrigerated uncovered for up to 4 hours before cooking; this light cure firms the flesh and seasons it throughout.
• •Leftover cedar-planked salmon makes exceptional salmon cakes or can be flaked over salads. It keeps refrigerated for 2 days but does not reheat well; serve cold or at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 270g)