Chef Bell takes great pride in his West Coast roots, and it shines through in his cooking and recipes. Sustainably-sourced seafood gets the BC treatment in a range of recipes from his new cookbook Lure: Sustainable Seafood Recipes from the West Coast. Bell’s uses wild salmon for his planked salmon recipe. He also barbecues nectarines on a separate plank. Grilling nectarines caramelizes them to add even more sweetness.
Chef Bell explains more about using cedar planks for cooking salmon
Where does the idea for cooking with cedar planks come from?
Quintessentially West Coast, planking pays homage to the First Nations peoples of this region, whose communities have been cooking salmon on wood planks since long before Europeans arrived.
What does using a cedar plank do?
It’s an ingenious way to impart earthy, smoky and even floral notes to the dish, depending on the type of wood you use.
Do I have to use cedar wood when I plank salmon?
Although cedar is a classic choice, alder and oak work beautifully with the salmon, too.
Where can I get grilling planks?
You can find grilling planks at gourmet retailers, or go the DIY route with untreated wood from the hardware store. Look for 1-inch-thick and 8-inch-wide pieces, and have them cut 8 to 12 inches long. Just be sure to give them a good sanding first to remove splinters, and allow time to soak them before using.
How long do you soak cedar planks before barbecuing salmon?
The cedar plank needs to soak in water for at least 30 minutes before using. You can soak it for up to a day.
Cedar Plank Salmon with Roasted Nectarines
Equipment
- 2 cedar planks
Ingredients
- 1.5 lbs salmon fillet skin-on
- 1 tbsp olive oil extra virgin
- 1 pinch flaky sea salt
- 1 dash black peper
- 4 sprigs fresh thyme leaves only, plus extra for garnish
- 4 nectarines or apricots halved
- 2 tbsp honey
- 4 oz fresh whole milk ricotta
Instructions
- Soak the cedar plank in water for at least 30 minutes and up to a day before using.
- Preheat the grill to medium (about 350°f).
- Use paper towels to pat the fish dry, then rub fish all over with olive oil, and season both sides with salt and pepper.
- Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere.
- Put the planks on the grill directly over the flames. Cover the grill and allow the planks to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side.
- Add the fish skin side down to the plank.
- Next, add the nectarines cut side up on a separate plank.
- Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt.
- Cover the grill and cook for 7 to 12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender.
- To serve, add a couple tablespoons of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme. Serve with a garden salad.
Notes
What do I do if I don't have a cedar plank?
Alternatively, you can grill the salmon directly on an oiled grill grate for 3 to 4 minutes per side, and roast the nectarines in a baking dish in a 400°f oven for 12 minutes.Try this recipe from Chef Ned Bell
Coastal Dungeness Crab BoilChef Ned Bell's recipe for a summer crab boil with Dungeness crab, corn, potatoes and seasonal stone fruit. Get the recipe
