Tiny New York Kitchen: Cedar Plank Salmon

Cedar Plank Salmon

Cedar Plank Salmon

By Victoria Hart Glavin of Tiny New York Kitchen

When I lived in the Pacific Northwest my son and I used to make Cedar Plank Salmon all of the time. Of course the salmon was always fresh and picked up the aromatic cedar taste after grilling on cedar planks. The most important part of this recipe is soaking the cedar planks for about 2 hours in cold salted water. You can find cedar planks at most grocery stores.

Ingredients

2 Large Portions Salmon Filets

1/3 Cup Honey

1/3 Cup Freshly Squeezed Lemon Juice

1 Large Sprig Fresh Rosemary

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Cedar Planks

In large-size bowl combine honey and lemon juice. Add rosemary. Remove skin from salmon. Season with kosher salt and pepper. Placesalmon is shallow bowl and pour honey mixture all over. Cover with plastic wrap and place in refrigerator for 45 minutes.  Soak cedar planks for 2 hours in cold salted water. Remove from water and dry planks with paper towels.

Lay salmon on planks. Heat grill to medium-high. Set grill for indirect grilling. Place cedar planks in center of hot grate, which should be away from heat.  Cover and cook 20 to 30 minutes until cooked through.  Remove and transfer to serving platter.  Serves 2

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

 

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