Shortly after the Dearliest and I got married, I discovered a recipe for baked salmon. It’s one of those recipes–the sort where you stop looking because the one you have is so good you can’t imagine doing anything else. (If you don’t like garlic, though, you probably won’t agree.)
I made it a couple times in the oven, but when summertime hit the Dearliest decided to try grilling on a cedar plank. This became the standard for three years, and then last year for 4th of July we tried cooking on a cedar plank around an open fire pit. We did it again this year, with yummy results as usual. The benefit to cooking around a fire pit is a less smokey flavor and moister fish.
You can buy cedar plank kits in various grocery stores, but you know what? You can buy an untreated cedar board from a place like Home Depot for a fraction of the cost. As long as you have a way to cut it down to the size you want (we like them around 16″), I highly suggest this.
This recipe is adapted for a Costco-size filet, which is around 3 pounds. Yes, it’s a lot of fish, but we’re usually feeding it to a lot of people! 🙂
Lemon Garlic Cedar Plank Salmon
- 1 head of garlic, finely chopped
- 3/4 cup olive oil
- 1 Tablespoon salt
- 1 1/2 teaspoons pepper
- 1/4 cup + 2 Tablespoons lemon juice
- 2 Tablespoons dried basil (or 1/4 cup fresh basil)
- 2 Tablespoons dried parsley (or 1/4 cup fresh parsley)
- 1/4 teaspoon dried dill
- 6 small lemons, sliced
- 1 Costco sized boneless, skinless salmon (about 3 pounds)
The first step is to prepare the cedar planks. Soak them for at least 3 hours in water, or you can skip that step if you use a green cedar plank (green as in fresh, not green as in color).
1) Combine all ingredients in a bowl except for lemon slices and fish.
2) Cut fish into serving size pieces and place them in a 9×13 glass baking dish.
3) Pour marinade over fish, cover with cling wrap, and marinate 1-2 hours, turning the fish at least once.
4) Prepare your fire (for an open pit, if the spot you’re going to cook is too hot for your hand, it’s hot enough to cook the fish) and ready the planks by shaking off any excess water and brushing with olive oil.
5) Place fish on planks, top with lemon slices, and set them at an angle around your open fire pit. The bottom will cook faster than the top, so turn the plank around at least once for even cooking. The fish is done when it flakes easily away on a fork. Cooking time varies depending on the kind of fire you have going.
ETA: Nothing like writing up a recipe post only to remember at the very very end that you’ve already done it once before…