When it comes to salmon I say the simpler the better. I mean, I would definitely not say no to a great piece of fish that’s flavored well, but when it comes to cooking at home for my family I really like to get a great cut of salmon and season it simply, letting the flavor of the fish shine through.
I made this for dinner last week and literally could not stop my mouth from watering while it cooked! The cedar planks are definitely key to this really yummy and subtly-flavored salmon, but it really does make all the difference. The key, though, is that you really really really (emphasis on the REALLY) need to soak them for a long time. See, we’re cooking the salmon in the oven rather than on a grill, so if you don’t want the wood to smoke and set off your smoke detectors and cause a scene? You gotta soak the wood. Like all day.
I actually threw my two cedar planks in the bathtub, placed rocks on top of them, and filled up the tub with cold water. I’ve also heard of doing the same thing in a cooler, but really whatever fits your cedar planks will work just fine!
I’m thinking this would be a really great main dish to serve for company, but let’s be honest – I’d serve it any time to anyone!
OVEN-ROASTED HONEY GARLIC CEDAR PLANK SALMON
- 1 pound fresh wild-caught salmon filets
- 2 cedar planks, cut to fit a baking sheet (mine were about 6- x 11-inches apiece)
- 2 garlic cloves
- 2 Tbsp honey
- 1 tsp salt
- 1 tsp pepper
First you’ll want to soak your cedar planks a minimum of 5-6 hours to keep them from smoking in the oven. To do this, find a place they can lay flat and be completely submerged in water. Once the planks have been soaked, remove them from the water and place them on a large baking sheet. Place the salmon skin side down on the cedar planks. Very finely paste the garlic. Sprinkle the salmon with salt and pepper, then rub with the pasted garlic. Drizzle with honey. Place in the oven at 500 degrees for about 15-20 minutes, just until the salmon is done and flaky. Serve hot.