Northwest Regional Favorite - Cedar Planked Salmon

Northwest Regional Favorite - Cedar Planked Salmon

Recipe:

                Plank Preparation

                Soak ¼” Thick clean & smooth Western Red Cedar Plank in water for 30 to 60 minutes in cold water (Make sure to put a filled cup on top of plank to avoid floating)

Salmon Preparation:

Suggested Cut

2 LB center Cut Kenai or Copper River Fresh Wild Alaskan King Salmon (Serves 4 to 5)

Rinse and pat dry salmon with paper towel

Place on Cedar Plank

Hand Rub with Olive Oil and liberally apply Coarse Salt and Fresh Cracked Pepper to Taste (Apply more than you may generally think is required for optimal flavor)

Place plank on BBQ grill over indirect heat – Grill Temp or coals at medium temp (roughly 400 degrees F)

Cook to Taste, Sashimi Lovers – Pull off grill when soft to touch and white oils just start to appear, the rest of us (Medium Fans) pull off when Substainl white oils appear and fish is crusted from plank smoke and slightly firm to touch

Note: Always remove from grill by lifting fillet away from skin on plank, Discard of Plank and IMPORTANT let Salmon rest for at least 5 minutes prior to serving

Wine Parings (California & Washington)

Caymus Conundrum

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Personal Notes:

Di Stefano Sauvignon Blanc

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