History of the Cedar Planked Salmon
Planking is a traditional way of cooking fish that dates back to Native American cooking methods. They would skewer fish on green sticks and cook it over open fires. In the late 19th century, French chefs began adapting this method in their kitchens by using cedar planks to cook salmon and other seafood. Today, cedar planked salmon is a popular dish in North American cuisine and can be found in many restaurants and homes.
Tips and Tricks for Cedar Planked Salmon Recipe
When buying cedar planks, make sure to get untreated ones specifically for cooking, as some planks sold at hardware stores may contain chemicals that are not safe for food. Soaking the plank for at least an hour before grilling prevents it from catching fire and allows it to smoke, infusing the fish with a delicious wood flavor.
Marinating the salmon before grilling is crucial for adding flavor and keeping it moist. Be sure to turn the fillets to coat them evenly and let them sit for at least 30 minutes. And when grilling, make sure to keep the temperature at medium, so the plank smokes without burning.
Tips for presenting the dish
When serving cedar planked salmon, it's best to leave it on the plank and let guests help themselves using a fork or spatula. Garnish with lemon wedges and fresh herbs to add color and flavor to the dish. Serve alongside a variety of sides, such as roasted vegetables, rice pilaf, or a salad with a light dressing, to balance out the rich salmon flavor.