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Piece of Roasted Salmon-fire

Wood Fired Cedar Plank Salmon

Sumptuous salmon infused with wood and smoke flavors, with a slightly crispy crust and tender, flaky interior.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Dish, Seafood
Cuisine Seafood
Servings 3 Portions

Ingredients
  

  • 3-4 Pieces Atlantic Salmon (or other variety if preferred)
  • 3 Tbsp Extra virgin olive oil (EVOO) Enough to brush on both sides of the fish
  • 1 Tbsp brown sugar
  • 3-4 tsp Combined Spice Mix Your choice of salt, pepper, herbs, basil, shallots, or any favorite combination
  • 1 small bunch Fresh Dill Chopped
  • 1 lemon Cut into wedges
  • Western Red Cedar Plank(s) 8-10" long

Instructions
 

  • To prepare, soak your Western Red Cedar plank for at least 15 minutes in warm water. Rinse your salmon pieces in cold water and pat dry with a paper towel. Combine brown sugar and desired spice combination in a small bowl and set to the side.
  • Spread EVOO on both sides of the fish and place it gently on the pre-soaked plank, skin side down. Add your seasoning mix to the top of the fillet. Chef's note: Go light on the seasoning, remembering that the salmon is the star of the show and will be absorbing flavors from the cedar and wood smoke as well. (Chef's note: I don't really do the same seasoning twice -- it's all part of the creative process.)
  • I like a pretty hot fire, so set up with a good sized flame. A flame is a must for getting a nice, crisp crust. Just put the plank fairly close to the fire, rotating it until an even crust develops.
  • Move the plank away from the flames to a cooler spot in the oven (closer to the door) to roast until the internal temperature of the salmon is about 140°F. Cooking time is about 6-8 min total per inch of thickness, on average. However, keep an eye on it, because cooking times will vary depending on the heat of your oven, thickness of the fish, and dampness of the plank. (Overcooked salmon will be dry and tough.)
  • Remove the plank from the oven and rest it for a few minutes. Plate the fish, and garnish it with fresh-chopped dill. (Fresh dill was made for salmon!) Serve with some roasted veggies from your WFO to round out the meal!
    4 Pieces of Salmon on Cedar Plank-Brick Oven With Fire

Notes

Note: Quantities are approximate. Scale ingredients to the number of portions you are serving and the combination of spices you choose.
Where can I get Western Red Cedar Planks for grilling? Wildwood Grilling is a great, sustainable, online source out of Northern Idaho for these planks. You can also purchase planks at your local cooking or grilling supply store. You can sometimes even use a natural cedar plank left over from a backyard project — but be sure it has no additives or finishes.)
Important Note - Avoid Eastern Cedar, as it can contain toxic resins and is not safe to cook on!
Keyword Wood-Fired Cooking, wood fired grilling, Salmon, Atlantic salmon, cedar plank, community chef, roasted fish