Cedar Plank Grilled Salmon

Cedar plank grilled salmon recipe courtesy Chef John Howie, chef at Seastar Restaurant, Seattle
Ingredients
  • For dry rub seasoning:
  • 2 teaspoons lemon pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon dry whole tarragon
  • 1 teaspoon dry whole basil
  • 1 tablespoon paprika
  • 1 tablespoon Kosher salt
  • 2 teaspoons light brown sugar
  • For the salmon:
  • 4 6−7 ounce salmon fillets, skinned
  • 2 tablespoons dry rub seasoning
  • 2 lemons, halved
  • 2 tablespoons melted butter
  • Italian parsley, to garnish
  • 4 lemon slices
Directions

To make the dry rub seasoning, place all ingredients into a food processor and process until well blended. Transfer to an airtight container and store at room temperature.

Place the fillets on wax paper. Sprinkle both sides of the salmon with 1½ teaspoons of the dry rub seasoning. Really press the seasoning into the flesh. Refrigerate the fillets uncovered, for at least 2 hours and up to 12 hours prior to cooking.

Before removing the salmon from the refrigerator, soak cedar planks in water for 1–2 hours or until completely soaked.

Place the seasoned salmon fillets onto the soaked cedar plank, then squeeze lemon over each salmon fillet. Make sure the fillets are not touching.

Meanwhile pre-heat an outdoor grill to high. When pre-heated, turn the heat down to medium-high.

Place the planks on the grill, and cover the grill with the lid. Cook for 8–12 minutes, depending on the thickness of the salmon fillet, or until the internal temperature of the fillet reaches 120–125˚F. Remove the planks from the grill and place them on a cookie sheet. Baste the fillets with butter, then garnish with the parsley sprig and lemon slice and serve on a cedar plank. Serves 4.

Pair It

“Syrah melds texturally with the cedar plank dish, in which the dry rub brings out the subtle flavors of the salmon,” says Erik Liedholm, wine director of John Howie Restaurants. “If you’re splurging, choose a Northern Rhône, such as a Crozes-Hermitage. A less-expensive option is Grenache, like the ones produced by Qupé in California or McCrea Cellars (left) in Washington. They have the acidity and depth to go with the dish.”

Published on December 1, 2015


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