By Alex from Hunter Gatherer Cooking
Cedar-Planked Salmon
By Alex From Hunter Gatherer Cooking
When it comes to grilling, there are countless methods and techniques to explore, each offering its own unique twist on beloved dishes. But if you're looking to elevate your grilling game and tantalise your taste buds with an infusion of smoky, wood-fired flavour, then look no further than cedar-planked salmon. And when it comes to choosing the perfect salmon for this culinary adventure, one name stands out above the rest:Wester Ross Salmon.
Cedar-Planking: A Flavourful Adventure
Now that you've selected your Salmon, it's time to embark on a culinary journey that will delight your senses and leave your guests clamouring for more. Cedar-planking is a time-honored technique that infuses salmon with the subtle, aromatic essence of cedar wood, resulting in a dish that's as visually stunning as it is delicious.
To get started, all you'll need a cedar wood board and a your Somerset Grill. You can buy the cedar planks on Amazon here, if that is convenient.
INGREDIENTS:
A side of Salmon or fillet slices - use 'S' hooks to hang these or nails.
1 cedar plank, soaked in water for 30 minutes
Olive oil
Salt and pepper
Fresh herbs (such as dill, thyme, or rosemary) for garnish
Lemon slices and wedges for serving
METHOD
- Soak the cedar plank in water for at least 30 minutes prior to grilling to prevent it from catching fire on the grill. While the plank soaks, prepare your Somerset Grill by arranging the coals away from one edge so that the board will eventually lean and stand up with the coals gathered near the bottom, but not touching the wood.
- Build an ember to one side of your grill clear of where you will lean the cedar plank
- Remove the soaked cedar plank from the water and pat it dry.
- Drizzle a small amount of olive oil over the surface of the cedar plank, then place the salmon, skin-side down, thickest part/end at the bottom of the plank.
- Now you can season generously with salt, pepper, and lemon slices (you can also use bbq rubs, butter, plain or even drizzle Hot Honey down it. (You really will enjoy this!)
- Use 2-4 nails to tack it to the wood. If you are using fillet slices (perhaps for smaller portions) leave some space between each fillet and use 'S' hooks to hang them on the plank.
- Place the fish on the board, leaning up against the inside of your Somerset Grill and with the ember rack move the embers round the bottom of the wood, but don't let it touch it as it will catch fire at some point.
- The salmon should stick a little to the board and allow you to turn the board, you will need to rotate it to get a more even cook, the bottom will cook faster than the top. So regularly turn it and don't let the surface burn.
- Cooking times will vary depending on the thickness of the salmon, the amount and temperature of the coals and how ofter you turn the, somewhere between 12 20 mins should be enough. The main things is by using a thermometer you can't go wrong. Everyone likes their salmon differently (like a steak) but 145°F (63°C) should be fine.
- Carefully remove the cedar plank from the grill using heatproof gloves or tongs, and transfer the salmon fillets to a serving platter.
- Garnish the salmon with fresh herbs and serve immediately with lemon wedges on the side
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