Cedar Plank Salmon with Citrus Glaze

By • June 25, 2016 2 Comments

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Author Notes: (Adapted from Wolfgang Puck's recipe for "Orange-Glazed Grilled Fish Fillets")

After living in Alaska for four years, and grilling about a hundred cedar planked salmon dinners, we got it down pat. Restaurants charge a mint for this, but it's SO easy to do at home, and when you bust this out for your guests, you'll look like a culinary bad ass.

With some fresh fish and this technique, you don’t need much more than a brush of olive oil, a sprinkle of sea salt and a few grinds of pepper, but if you want to take it to the next level, this citrus glaze will do the trick. I took Wolfgang Puck's recipe for Orange-Glazed Grilled Fish Fillets, and turned up the umami with the addition of tamari, maple syrup, brown sugar, and an extra spoonful of marmalade.

TIPS FOR CEDAR PLANKING FISH:
~Use untreated cedar cooking planks
~Soak planks at least 30 minutes before grilling
~Cook over a medium or medium low flame. High flame + cedar plank = FIRE!
~Allow ample cooking time-- this takes a bit longer than your usual grilled fish.
~Keep a spray bottle filled with water nearby to extinguish flare-ups

(Originally published on my old recipe blog, Food-G.)
Food-G

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Serves 4

For the Fish:

  • 1 untreated cedar plank, big enough to hold 4 portions of fish without them touching.
  • 1 1/2 pounds wild Alaskan salmon filet
  • 1 tablespoon olive oil
  • sea salt and freshly ground pepper

For the Glaze:

  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup white wine vinegar
  • 1 teaspoon tamari or soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon packed brown sugar
  • 3 tablespoons orange marmalade
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • pinches white pepper
  • 3 tablespoons olive oil
  1. In sink or large roasting pan, soak cedar plank in water at least 30 minutes.
  2. To make the glaze: In a small saucepan combine all ingredients except olive oil. Bring to a boil, reduce heat and continue cooking at a low boil until mixture has thickened to a syrupy consistency and reduced to approx. 1/2 to 2/3 cup. Remove from heat, whisk in olive oil, and set aside.
  3. For the salmon: If necessary, remove pin bones from salmon. Cut fillet into 4 equal portions. You do not need to remove the skin; the fish will lift easily from the skin once it’s cooked. Brush salmon portions with 1 tablespoon olive oil, and sprinkle with salt and pepper.
  4. Pre-heat grill (or light the coals) to a medium flame. Remove cedar plank from water and place fish portions onto board, skin side down.
  5. Brush each piece of fish generously with the glaze and place on grill. Close lid and cook fish for 10 to 15 minutes, checking periodically. The salmon is done or very-near done when you see the first little spots of white liquid oozing from the flesh of the fish.

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