Get a cedar plank at a mega-housewares or home improvement store, but make sure your plank is untreated.You don’t want any chemicals permeating your fish.
What you Need:
Next:
1. Soak the cedar plank in water overnight.
2.The next day, prepare a medium hot fire if using a charcoal grill or light one side of a gas grill to high and close the lid, leaving it to heat about 15 minutes.While the grill is heating, rinse the salmon fillet and pat it dry with paper towels. Sprinkle with the kosher salt and set aside.
3. When the charcoal fire is hot, bank the coals to either side. Lay a sheet of aluminum foil on the grill rack between the banked coals, or on the side of the gas grill that’s not lit. Put the plank on top of the foil, close the lid, and let it heat for about five minutes.
4. Open the grill and brush the plank generously with olive oil. Lay the salmon on the plank, skin side down.Working quickly, brush the salmon lightly with the maple syrup and sprinkle the nuts liberally on top. Close the lid and leave to cook. (If you’re using a gas grill, it’s a good idea to turn the whole plank 180 degrees after about 10 minutes to ensure more even cooking.) Your plank will smolder around the edges. If it’s really burning, spritz it with some water.
5. After 15 minutes, check the fish. It’s done when it’s opaque all the way through.To check it, use tongs to pull the plank toward the edge of the grill so you don’t burn your hands.Then run a knife blade under the middle of the fish and lift it gently. The fish will break slightly on top, allowing you to see if it’s opaque inside. If the fish won’t break easily, it’s probably not done. If it’s not opaque inside, remove the knife – the slits won’t even show. If you’re cooking a really big fillet, it might take up to half an hour, but check the fish frequently.
What you Need:
- 1 large untreated cedar plank, about 10 inches by 16 inches
- 1 salmon fillet (2 to 4 pounds), skin on
- 11/2 teaspoons kosher salt
- 1/4 cup pure maple syrup
- 1/2 cup finely chopped pecans
- Olive oil
Next:
1. Soak the cedar plank in water overnight.
2.The next day, prepare a medium hot fire if using a charcoal grill or light one side of a gas grill to high and close the lid, leaving it to heat about 15 minutes.While the grill is heating, rinse the salmon fillet and pat it dry with paper towels. Sprinkle with the kosher salt and set aside.
3. When the charcoal fire is hot, bank the coals to either side. Lay a sheet of aluminum foil on the grill rack between the banked coals, or on the side of the gas grill that’s not lit. Put the plank on top of the foil, close the lid, and let it heat for about five minutes.
4. Open the grill and brush the plank generously with olive oil. Lay the salmon on the plank, skin side down.Working quickly, brush the salmon lightly with the maple syrup and sprinkle the nuts liberally on top. Close the lid and leave to cook. (If you’re using a gas grill, it’s a good idea to turn the whole plank 180 degrees after about 10 minutes to ensure more even cooking.) Your plank will smolder around the edges. If it’s really burning, spritz it with some water.
5. After 15 minutes, check the fish. It’s done when it’s opaque all the way through.To check it, use tongs to pull the plank toward the edge of the grill so you don’t burn your hands.Then run a knife blade under the middle of the fish and lift it gently. The fish will break slightly on top, allowing you to see if it’s opaque inside. If the fish won’t break easily, it’s probably not done. If it’s not opaque inside, remove the knife – the slits won’t even show. If you’re cooking a really big fillet, it might take up to half an hour, but check the fish frequently.
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