Cedar-Planked Salmon with Maple Glaze
from Thy TranServes 4
This simple method for dressing up fresh wild salmon imparts a smoky flavor to the fish, while the subtle glaze brings out the rich, sweet flavor of the salmon itself. Look for 1-inch thick, untreated cedar or alder wood at quality hardware stores. A plank that’s 12 inches should be adequate for most fillets. You can also use a plank of up to 2 feet for a side of salmon, or 6-inch pieces for steaks or individual servings. In keeping with the Native American origins of this technique, a wild rice pilaf would be an excellent pairing.
INGREDIENTS:
Cedar or alder wood plank, soaked in water for at least 1 hour
Fennel sprigs, dill greens or whole scallions
1 ½ pounds center-cut salmon, with skin on
Kosher or sea salt
Freshly ground pepper
2 tablespoons maple syrup
1 teaspoon Dijon mustard
PREPARATION:
Preheat oven to 350 degrees. Line the wood plank with an even layer of the fresh herbs.
Sprinkle the salmon generously with salt and pepper. In a small bowl, stir together the maple syrup and the mustard until blended; brush on the fish.
Arrange the salmon skin-side down on the prepared plank. Place the plank on a large baking sheet (or, alternatively, line the oven shelf with a sheet of aluminum foil) to catch any cooking juices.
Roast until the center flakes with the tip of a paring knife but still retains a touch of pink translucence, or about 8 minutes for every inch of thickness of the salmon.