I was raised by a father whose definition of happiness was camping with minimal supplies and eating dinner prepared over a fire, and this simple meal of salmon cooked on a cedar plank was something my family often made. It takes only a few ingredients, the preparation is easy, and the cook time is short. I whipped up a super-easy herb butter to accompany the salmon, but feel free to slather the filet with mustard, herbs or just a sprinkling of salt and pepper. A good piece of wild-caught salmon doesn’t need much.
Cedar Planked Salmon
1 pound wild-caught salmon
1/2 stick (3 tablespoons) unsalted butter, room temperature
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh majoram
1 lemon, sliced
Soak the cedar plank in water for at least 2 hours. The cedar plank may float, so be sure to weigh it down. A big ol’ water bottle helped in my case.
In a small bowl, mix together the butter, Iparsley, marjoram and a pinch of salt and pepper. Set aside.
Preheat your grill or fire. Be sure to have a spray bottle or shallow dish with water nearby, just in case the cedar plank catches fire. Place the salmon on the cedar plank and transfer to the grill to cook for 10-12 minutes. Top the salmon with a few squeezes of lemon and a dollop or two of herb butter. Serve immediately.
All photo by Adrianna Adarme.