Planking is a cooking method, that according to the Great Lakes Grilling Co., originated with "Native Americans occupying the Pacific Northwest. [They] would spear or club salmon from the shores of the inland streams during the annual salmon runs. The fish were then brought back to their settlements for cleaning and smoking, then stored for the hard winter months ahead. In the early days, the catch was hung over open fires or tacked to big wood slabs and then slowly cooked, absorbing the natural flavors from the smoke."
This slow cooking method is surprising easy and produces a sightly smoky-sweet, exceedingly moist and amazingly flavorful piece of salmon. Keep it simple. Avoid coating the fish with ingredients that cover up the true salmon flavor, like brown sugar, soy and mustard, All you'll need is a touch of olive oil, a little acid from a squeeze of lemon and the best sea salt and cracked pepper you can find.
For the Salmon
- 1 large alder plank, see note below
- 1 small wild salmon fillet, (approximately 1½ to 2 pounds and one-inch thick) skin on, pin bones removed
- olive oil, as needed
- juice of one lemon
- sea salt or Kosher salt and freshly ground pepper, to taste
To Prepare the Salmon:
- Soak the plank in water, completely submerged, for several hours or overnight. Remove and rub the plank with oil.
- To oven roast, place the oiled plank in a cold oven, turn the oven on and preheat to 325°F. To cook on a grill, set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from direct heat and allow the wood to heat-up and just begin to brown.
- Rub the salmon fillet with oil, lemon juice and season with salt and pepper. Remove the plank and place the salmon, skin-side down on the plank. Place the salmon in the oven or on the grill (away from direct heat) and cook for approximately 20 minutes or until the salmon is just cooked through in the center.
To Serve:
- The salmon will continue to cook on the hot plank after it's removed from the grill, so serve immediately. Either serve from the plank or remove the salmon, the skin may stick to the board but the flesh will loosen easily. Cut into 4- to 6-ounce portions, adjust seasoning and serve with additional lemon.
Notes on Planks:
Alder and cedar are best for cooking. Do not purchase creosote or other treated wood and make sure you the plank will fit in your oven or grill. Planks can be purchased from lumberyards, hardware stores or from specialty culinary stores or websites.
The planks can be reused but use different planks for different foods - one for seafood and one for meat items.
Wine Notes: Pinot noir is a grape variety that is all about sex - there's no other way to describe the elusive appeal of a great pinot noir. It's a food-friendly wine and as any pinot-phile will tell you, the classic food and wine match for pinot noir is salmon, especial wood-cooked, grilled or smoked salmon..
Recommended: Illahe, Pinot Noir, Willamette Valley, Oregon ($20) was voted Best Bargin of the Year in 2008 by Northwest Palate magazine. Illahe Winery and Vineyard (Illahe is a Chinook Jargon word for soil) seeks sustainability by operating a LIVE-certified, Salmon Safe vineyard, generating more solar power than it uses, thanks to 3500 square feet of solar panels, and has built a rainwater collection system and storage tank to feed their cleaning processes.
Pinot noir from the Pacific Northwest; salmon from the Pacific Northwest and the cooking medium from the Pacific Northwest - perfection.
Makes 4 entrée servings
For more information on sustainable aquaculture, visit Sustainable Aquaculture from The Sustainable Kitchen Cookbook Weblog.
For information you need to make responsible and sustainable Salmon choices visit Wild Pacific Salmon - What You Need to Know to Make a Sustainable Choice and Sustainable Salmon - What Does it Mean?
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