Cedar Planked Salmon
Featured: Oregon Wild-Caught Salmon
Chef Gabe Rucker, Le Pigeon
Ingredients
(serves 6)
- 1 cedar plank 1 to 1 ½ foot-long
- 1 side Oregon-caught wild King Salmon, skin on pin bones removed, about 3 ½ lbs
- 2 fresh spring onions, sliced thin
- ⅓ cup chopped dill
- ¼ cup spicy chili oil
- ¼ cup Dijon mustard
- Salt
- Paprika
- Olive oil for cedar
Instructions
- Preheat the oven to 375 degrees. Line a standard baking tray with foil. Coat the plank with olive oil and place it on the tray.
- Bake oiled plank for 10 minutes to season it and get the cedar aroma going. Remove from the oven and place fish skin side down on the plank.
- Season with salt and a sprinkle of paprika.
- Toss onion, dill, mustard and chili oil. Liberally cover fish with onion mixture and place in the oven. Cook for about 10 - 15 minutes depending on your taste and how thick the fish Is.
- To check, give a little slice at the thickest part of the fish. I like mine cooked but still a little pinkish. Kind of like a medium cooked steak.
Serve with white rice and a big green salad.