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Cedar Planked Salmon with Fennel Salt

A stunning preparation for a nice fillet of wild Alaska salmon.
Total Time30 minutes

Ingredients

  • 1 fillet of salmon 4-5 oz per person, rinsed, patted dry, and checked for pin-bones
  • fennel salt ~1/2 tsp per serving of fish
  • butter or margarine 1 tsp per serving of fish (optional)
  • freshly cracked pepper

Instructions

  • Soak a cedar or alder wood plank in water for at least one hour, preferably longer.
  • Set up your grill or charcoal barbecue (my personal preference) for indirect grilling* on medium high heat.
  • Place salmon, skin-side down on wood plank and season liberally with fennel salt.
  • Place the plank on the cool side of the grill and place the lid on the grill with the vents open.
  • Cook for 20-30 minutes** until the salmon is firm and the surface fat has become white, but the fish is still slightly rare in the center.
  • Top with butter or margarine (if using) and finish with freshly cracked pepper.
  • Serve immediately on the plank, or transferred from the plank to a serving platter. The skin will typically stick to the plank, so that you can easily serve the fish without skin.

Oven Method

  • Preheat oven to 400 degrees.
  • Place salmon, skin-side down on wood plank and season liberally with fennel salt.
  • Place the plank on a rimmed baking sheet or large baking dish and place in the oven.
  • Cook for 20-30 minutes until the salmon is firm and the surface fat has become white, but the fish is still slightly rare in the center.
  • Remove from oven and top with butter or margarine (if using) and finish with freshly cracked pepper.
  • Serve immediately on the plank, or transferred from the plank to a serving dish. The skin will typically stick to the plank, so that you can easily serve the fish without skin.

Notes

*Indirect-heat grilling is simply cooking on a grill, but not directly over the heat. This is a common method for cooking fish. If you are using a charcoal barbecue, pool the hot coals on one side of the barbecue, and place the fish on the other side. Place the cover on the barbecue and open the vents so that air is able to pass through to keep the charcoal lit.
**The cooking time for cooking salmon on a barbecue can vary significantly depending on the outdoor temperature. Cooking times can actually range from 15-45 minutes. Because of this, it is more important to judge the doneness of fish by look and feel. Look for the white fat on the surface. Press on the center of the fish with your finger. It should feel firm and not mushy, and should flake apart easily.