If it’s spring, it is the beginning of salmon season in the Pacific NW. Wild salmon is an iconic symbol of our region, and every spring we are reminded about how fortunate we are to be able to enjoy this wonderful fish. It is a symbol of the the natural beauty and bounty of the Pacific NW, and rekindles our desire to protect and preserve this precious gift.
To the native peoples of the NW, salmon was their primary food source, and their traditional method of cooking was on a stick over an open fire. If you want to have the flavor of the traditional cooking but lack an open firepit or the knowledge and skill to cook in the traditional manner, we can approximate the flavor by using the cedar plank cooking method.
Cedar planks are available at a number of retail locations, to include Whole Foods and Cost Plus. However they are expensive, and if you have access to cedar shingles, they will do as an inexpensive alternative. Shingles are also the best choice if you want to cook a large fillet. No matter what type of cedar plank you use, be sure to soak it in salted water for at least 2 hours before cooking the salmon. Some recipes call for adding wine to the soaking water, but in my opinion, this a waste of wine.
Preheat your grill to medium hot. You can either cook the fish directly over the burner/coals or indirectly. I prefer the indirect method as it reduces the chances of the plank flaming.
Be sure you have selected wild salmon, not farm raised, as wild salmon is both more flavorful and healthful. I prefer wild king salmon, but sockeye is suitable as well. The cooking time will be less for the sockeye. You can either cut the salmon into individual serving pieces or use a large fillet. The smaller pieces will cook faster, and are easier to move around on the grill if you need to speed up or slow down the cooking. Leave the skin on and debone. The skin is easily removed after cooking, and if you are using a rough piece of cedar like a shingle, with the skin on you don’t have to be concerned about splinters. Lightly coat the flesh side with olive oil, and season liberally with salt and pepper. Place the fish skin side down on the plank and move it to the grill.
Cook the fish for about 10-12 minutes for medium rare on an indirect flame. If you are cooking on a direct flame, it will cook a bit faster, and tend the fire carefully to squirt the planks if they start to burn. When done, remove the plank from the fire, and slip a spatula between the skin and the flesh; the skin will slip off easily.
Enjoy the fish with that wine you didn’t waste on the plank!
