Cooking on western red cedar was first practiced by the Native Americans in the Pacific Northwest over 100 years ago. The salmon always stays moist and the glaze and cedar impart a wonderful combination of flavors. Serve the salmon right on the hot and charred plank on a heatproof trivet. The plank will keep the salmon warm. Try serving the salmon on top of Yukon Gold mustard mashed potatoes (add a tablespoon of coarse-grain Dijon mustard to your potatoes when mashing!).
- 1 grilling plank (make sure this is untreated wood intended for cooking)
- 1/2 cup maple syrup
- 1/3 cup lemon juice
- 1/3 cup dark soy sauce
- 2 teaspoon chopped fresh ginger
- 2 teaspoon chopped garlic
- 1 bunch scallions, ends trimmed
- 1 3- to 4-pound salmon fillet
Soak cedar plank in water for 30 minutes. Meanwhile, heat gas or charcoal grill to medium-high (see note).
- In a saucepan over medium heat, combine maple syrup, lemon juice, soy sauce, ginger and garlic; reduce to approximately 3/4 cup.
- Remove plank from the soaking water. Place the scallions on the plank as a bed for the fish, and then top with the salmon. Place plank on grill and cover. Baste with the glaze starting after about 10 minutes on the grill, then 2 more times while it cooks.
- Grill for about 20 minutes or until it reaches 140 degrees internal temperature using an instant-read thermometer. Remove from grill and baste one more time.
- Serve the plank right on the table. Enjoy!
Note: To check grill temperature if you don’t have a thermometer, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-high.
Makes 6 to 8 servings.