Cedar Planked Salmon with Red Pepper & Caper Sauce

The other day I was having a discussion with some friends about the best way to grill salmon. The conversation moved on to the merits of grilling the salmon on a cedar plank - a technique I had yet to try. As with so many things food-related in my life, there was no reason for this since I had a pile of cedar planks gathering dust mites in the basement  and an ample supply of salmon in the freezer just waiting to be planked, so-to-speak.

I decided then and there that I would have to do something about this failure on my part to use the household resources appropriately. Heck, I even had a recipe all picked out that I wanted to try! No excuses here.

With cedar planked grilling the salmon cooks in it’s own juices making it deliciously moist. This simple method of grilling also solves the difficulties normally associated with barbecuing fish (i.e. having it overcook and disintegrate into bits in front of your eyes thereby causing a call to the local pizza haunt), with the added benefit of the flavour being enhanced with the sweet smoke from the cedar plank.

Though this grilling method hails from the Pacific Northwest, in the recipe I had selected from Fine Cooking magazine it's paired with wonderful Spanish flavors in the sauce and zesty rub.

This salmon was truly amazing! It definitely has a light smokey taste to it from the planking. The rub has a real zing to it from the hot paprika and the sauce really rounds out the entire dish. Both of us enjoyed this meal and I know that it will become a regular in our household. Even better is the fact that it is not to difficult too make!

If you have a grill . . . run out, buy a plank and some salmon, and get busy with this.

Oh yes, we found that the salmon paired wonderfully with a crisp rosado from Spain . . . MMMMM

Enjoy!

Cedar-Planked Salmon with Red Pepper & Caper Sauce

For the sauce:
1/2 cup jarred piquillo peppers or roasted red peppers
1-1/2 Tbs. sherry vinegar or red-wine vinegar
1/2 tsp. Dijon mustard
1 medium clove garlic, minced
1/4 cup extra-virgin olive oil
1-1/2 Tbs. brine-packed capers, rinsed and chopped
1-1/2 Tbs. finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

For the salmon:
1 tsp. granulated sugar
1/2 tsp. ground cumin
1/2 tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika
Kosher salt and freshly ground black pepper
Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
2 tsp. extra-virgin olive oil

Make the sauce: Put the peppers, vinegar, mustard, and garlic in a blender and begin to puree. With the blender running, add the oil in a thin, steady stream. Transfer to a small bowl, stir in the capers, parsley, 1/2 tsp. salt, and 1/8 tsp. pepper. Season to taste with more salt and pepper if needed.

Prepare the salmon: Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. In a small bowl, mix the sugar, cumin, pimentón, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle the mixture over the salmon and let sit at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours.

Prepare a two-zone fire on a gas or charcoal grill: On a gas grill, set two of the burners to high (one if your grill only has two burners) and leave one burner off. On a charcoal grill, push all of the lit coals to one side of the grill.

Set the cedar plank on the grill over the hot zone, cover the grill, and wait until the plank starts to smoke, 2 to 3 minutes. Meanwhile, rub the skinned sides of the salmon fillets with the oil. Slide the plank to the cooler zone and arrange the salmon on top, oiled side down and thicker ends closest to the hot zone. Cover the grill (vents open on a charcoal grill) and cook until the fish is almost cooked through with just a touch of pink in the center—make a nick with a paring knife in the thicker part of a fillet to check—or an instant-read thermometer inserted in a thick part registers 135°F, 10 to 14 minutes. Transfer the fish (still on the plank) to a serving platter and serve with the sauce.

Make Ahead Tips: The sauce can be made up to two days ahead and stored in the refrigerator.

From Fine Cooking 94, pp. web only

Comments

[Barb Cabot]

It looks great Jerry!

[Laura]

Jerry, how did you know that I had an abundance of roasted red peppers in my fridge that needed a good use? Looks like a yummy sauce!

[sandi @ the whistlestop cafe]

Looks great!
I had tried 'planking' my salmon... but wasn't happy. I'll give it another try.
Your 'link within' had 3 other salmon recipes. You've been busy.

[JDeQ]

Thanks Barb. It was really good!

There you go Laura - i'm always ready to help. Now if only I had an abundance of roasted red peppers . . .

Can you believe that up until two years ago I had never cooked salmon at all? Shocking!