Grilling salmon on a cedar plank gives the fish a subtle smoky, woodsy flavour while protecting it from the direct heat of the barbecue. In this recipe, BC chef Ned Bell pairs cedar-planked wild salmon with honeyed grilled nectarines, creamy ricotta and fresh thyme.
BC-based chef and seafood sustainability expert [Chef Ned Bell] shares his method for grilling salmon on a cedar plank. Bell draws on his West Coast roots in his cookbook Lure: Sustainable Seafood Recipes from the West Coast, which celebrates sustainably sourced seafood. For this recipe, he grills wild salmon on one cedar plank and nectarines on another, where the fruit becomes caramelized and sweet.
Cedar Plank Salmon with Grilled 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. Garnish with thyme.
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.How to Grill Salmon on a Cedar Plank
- Why cook salmon on a cedar plank?
- Planking has deep roots on the West Coast. Bell notes that First Nations communities in the region were cooking salmon on wood long before Europeans arrived. Cooking over cedar imparts earthy, smoky and even floral notes to the fish. Other woods, including maple, oak and apple, can also be used.
- Where can I buy cedar planks for grilling?
- You can find grilling planks at gourmet retailers. Bell also suggests using untreated wood from a hardware store: look for pieces about 1 inch thick and 8 inches wide, cut 8 to 12 inches long. Sand the wood well to remove any splinters before soaking.
- How long should I soak a cedar plank?
- Soak the cedar plank in water for at least 30 minutes and up to one day before grilling.
- How long does cedar plank salmon take to cook?
- For a 1.5 lb salmon fillet, grill for 7 to 12 minutes, or until the fish is almost opaque throughout and flakes easily.
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Excerpted from Lure by Ned Bell and Valerie Howes. Photographs by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
