This recipe from award-winning cookbook author John Ash features plank roasting, an old technique used by the Northwest Indians who tied or nailed salmon to cedar or alder planks and tilted them over an open fire to cook. The cure in this recipe flavors the fish and acts as a brine to keep it moist.
Recipe information
Yield
serves 8 as a main course
Ingredients
Cure
Preparation
Step 1
Soak two 12 by 7-inch, 5/8-inch-thick oak planks in water for 2 hours.
Step 2
To make the cure, combine the salt, sugar, coriander and fennel seeds, peppercorns, bay leaves, and wine in a nonreactive saucepan. Bring to a boil, decrease the heat to a simmer, and cook for 2 minutes. Remove from the heat, add the dill, and let cool completely. Use now, or cover and refrigerate for up to 1 week.
Step 3
Put the salmon fillets in a baking dish large enough to hold them in a single layer. Pour the cooled cure over the fish and let stand for 15 to 30 minutes, turning once or twice. Remove the salmon from the cure and drain. It is fine if some of the spices or dill adheres to the salmon. Lightly brush the salmon with olive oil.
Step 4
Prepare a medium heat fire (400°F) in a wood-fired grill. Have a spray bottle of water ready to extinguish flare-ups. Place the soaked planks on the grill and close the lid. Heat until the planks begin to smoke and crackle a bit, about 3 minutes. Flip the planks over, then place the salmon, skin side down, on the marked side of the planks. Cover and grill until the salmon is just cooked through and slightly translucent in the center, about 6 minutes.
Step 5
Transfer the plank with the salmon to a heatproof platter, or transfer the salmon to a warmed platter or plates. Serve hot or at room temperature.
