FROM THE FOOD PROFESSIONAL
Cedar Plank Roasted Salmon
Chef John Howie is the owner of the Seastar
Restaurant & Raw Bar in Bellevue, Washington,
and Plankcooking.com, a resource for supplies,
recipes and ingredients for easy plank cooking.
1. Prepare dry rub by placing lemon pepper, garlic,
tarragon, basil, paprika, salt and brown sugar in a
food processor; pulse several times until well blended.
Wrap tightly and store at room temperature.
Makes 1/4 cup, or 8 servings.
2. Place salmon on waxed paper. Sprinkle each
fillet with 11/2 teaspoons of dry rub, spreading it
evenly on both sides and pressing the seasonings
into the flesh. Refrigerate, uncovered, for at least
2 hours and up to 12 hours.
3. Preheat oven to 375°F. Place salmon on the center
of a cedar plank. Squeeze lemon over the salmon.
4. Bake for 12-15 minutes; turn the salmon over
and cook for an additional 12-15 minutes, until the
internal temperature is 120°F. Makes 4 servings.
Tip: Perfect planked salmon is lightly browned and
firm to the touch, but still springy, not solid. It
should be very juicy, with a light pink edge and
a darker pink or red center.
Temperature is the best way to determine the
preferred doneness for salmon: medium-rare,
110-115°F; medium, 120°F; medium-well, 130°F.
Chef John Howie, Seastar Restaurant,
Plank cooking is part of the Pacific Northwest’s
heritage from Native Americans, who discovered
that the flavor of salmon was enhanced by cooking
the fish on wood planks from alder and cedar
trees. Cooking over certain woods imbues a
desirable smoky spice inside and outside food,
as contemporary barbecue enthusiasts will attest.
It’s seasoning made simple.
The traditional art is revived with modern cedar
and alder planks that are kiln dried and ready for use
in the oven or on an outdoor grill, gas or charcoal.
Soak the planks in water for 1 hour before use.
No extra oil is required to prevent sticking. Planks
designed for ovens last for several years; grill
planks are intended for one use only.