Cedar Plank Salmon
January 11, 2012 by: Cavan
I always feel strange writing salmon because it kind of feels like I’m making fun of people that say it “SAL-mon”. But we’ll save my hang-ups for another day. This dish is in my Top 3 favorite things that I cook. I love love love it. I’ll also let you in on a little secret. It’s even better the next day, cold, served on crackers with a Manhattan–props to my Father-In-Law, Albert, for discovering that little gem.
I will point out this little tip before I list the ingredients: I’ve never added the same amount of the Worcestershire sauce–ever. I’m guessing it has to do with the salinity of the olives/capers. So I’ll give you a baseline amount to add. But taste it and you’ll know if you need another dash or two or three. Even trying this for the first time–you’ll know.
To make this dish you’ll need:
(1)Cedar Plank
(1)Salmon Filet
1/2 Cup Mayonnaise (If you don’t use Hellmann’s we’re going to have issues)
(1)Tbsp Worcestershire Sauce
(1)Tbsp Capers (I also add a splash of the juice)
(6-7)Large Olives (sliced)
(1)Tsp Dry Mustard
(1)Lemon
Pepper (White pepper if you have it but old fashioned cracked pepper is fine too)
Mix together the mayo, Worcestershire sauce, sliced olives (I use anchovy stuffed or a variety from the Liquor Barn olive bar), capers, splash of caper juice, ½ tsp of lemon juice, dry mustard, and pepper (to taste but up to a tsp).
Soak the cedar plank for at least 30 mins.
Pre-heat grill to indirect/medium heat. I used the gas grill last night and I turned the front and back burner on medium and the middle burner to low. But if you can use your charcoal grill for this I do highly recommend doing so.
Slather the salmon with the white sauce and top with a couple lemon slices. Set on grill and check every 10 mins. It’s going to take 30 mins to cook but you’ll want to check on the plank ever so often to make sure it’s not on fire. Fire -> bad!
I serve this with grilled asparagus but there are some things I’m going to have to keep secret so a picture is all you’ll get. No recipe for you.
Slice and enjoy! As I mentioned above, this is excellent served cold the next day, either on a salad or with good crackers.
A manhatten or two (or three) is great with any leftover seafood, as long as the reasonit’s leftover is not that it tasted like shi- the first time. My favorite is leftover smoked trout, although usually not much leftover
Best Salmon ever! I am lucky to get to enjoy Cavan’s cooking often and he never disappoints! This is one of my favorites!
I understand the Hellman’s passion totally my friend. It is how I was raised… HOWEVER you need to try baconnaise – baconnaise.com on anything that needs mayo. PS -it is also Kosher! WOW!
Marc! OH Man. I think you are on to something here! Off to the test kitchen I go!