Cedar Planked Perfection

You know, I think if we knew how to spear fish like Tom Hanks in Castaway, and we could build a fire using sticks like the Boy Scouts, we could probably survive a while on a deserted island.   And this is why: you take wood, fire, and fresh fish and there, folks, you have a little piece of heaven.

Our favorite grilled fish is fresh salmon, seated on a plank of cedar wood (rinsed, not soaked!), and baked at 350 degrees over indirect fire on a Big Green Egg.  Before grilling we first coat the salmon with a mixture of olive oil and stone ground dijon mustard, then sprinkle with a mixture of kosher salt, coarse ground black pepper, and turbinado sugar.  The turbinado sugar slowly melts as the filet bakes and makes for a slightly molasses-like sweetness that curls perfectly around the sharpness of the mustard.

Grill your salmon until an instant-read thermometer measures 135 degrees in the thickest part of the filet.  Let it rest for 3-5 minutes before serving.

We served these filets with a side of asparagus, which were tossed in olive oil, salt, and pepper, then grilled over a very hot fire until just the slightest bit of charring begins to show.

Very simple and delicious.  Even the most squeamish fish skeptic can be made a convert with this dish.

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One Response to Cedar Planked Perfection

  1. Pingback: Recipe Redux: Cedar Planked Salmon | TheshoeboxKitchen

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