Cedar Plank Salmon with Maple Glaze

One side-effect of living in apartment where grills aren't allowed is that I'm always on the lookout for protein recipes that can impart as much flavor on the stove or in the oven as they can on the grill. One method I learned a few years ago was cedar plank cooking, which to my delight, isn't just for grills. Today we'll be working with salmon - a poster child for food that is healthy, uncomplicated, and full of flavor. This recipe uses a sweet and savory glaze to complement the fish in addition to cooking the fish directly on a cedar plank for a smoky finish.

Let's start with the cedar planks. Though they might sound exotic, they're actually easily obtainable and easy to use. Cedar planks can be found in the charcoal/grilling section of your standard grocery store (mine are from Kroger). All you need to do beforehand is give the plank a light rub with olive oil to prevent sticking, and then you cook the salmon, skin-side down, directly on the plank. And just in case you can't get your hands on one, this recipe works just as well in a standard baking dish - the maple glaze alone will have you licking the plate clean.

After mixing the ingredients for the glaze in a saucepan, it will need to simmer for about 30 minutes at a low temperature to fully reduce. Once it's done, give each salmon filet a good coating.

Get salmon filets with the skin still on to create a natural barrier between the wood and the fish. Because you've oiled the plank, the skin won't stick, and you will be able to easily transfer the salmon to a plate without it falling apart.

 

The salmon conveniently takes the same amount of time to roast as a batch of asparagus. *wink wink nudge nudge* Chop the ends off the asparagus and spread the stalks out on a baking sheet. Toss those puppies with olive oil, salt, and pepper, slide them into the oven with the salmon, and you've got yourself a delicious, easy-to-make side dish.

Once the salmon is out of the oven, liberally spoon the rest of the thickened glaze over the filets.

Did I mention that this was the first meal that I cooked for my husband? I had to reel him in somehow ;)

Note: If you do have a grill, my favorite griller Steven Raichlen (host of Primal Grill) has a great method for grilling salmon on a cedar plank.


Cedar Plank Salmon with Maple Glaze [Serves 4]

Ingredients:

• 1 cup pure maple syrup
• 2 tablespoons finely grated, peeled fresh ginger
• 4 tablespoons fresh lemon juice
• 3 tablespoons soy sauce
• 1 1/2 teaspoons minced garlic
• 2 untreated cedar planks or 9"x13" baking dish
• 4 (6-8oz) skin-on salmon filets

Directions:

In a small heavy saucepan, simmer maple syrup, ginger, lemon juice, soy sauce, garlic, and salt/pepper to taste over low heat. Reduce to about 1 cup, which will take around 30 minutes. Remove from the heat and let cool for 5 minutes.

Preheat oven to 350⁰F. If using cedar plank, lightly oil and heat in middle of oven for 15 minutes; alternatively, lightly oil a 9"x13" baking dish or dish large enough to hold the salmon.

Put salmon, skin-side down, on the plank (or in the baking dish) and brush with half of the glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 30 if using plank.

Remove salmon from oven and generously spoon on the remaining sauce. (Note: Sauce will have thickened while salmon cooks).

Serve.

Adapted from Epicurious.