Friday, March 07, 2008



~ Native Americans pioneered the art of roasting on wood planks. The wonderful aroma of red cedar adds a sweet, spicy, roasted flavor. This wonderful recipe ( a 'perfect' marriage of maple syrup & cedar) came with the plank.
1 cup pure maple syrup
2 Tbsp. finely grated peeled fresh ginger root
4 Tbsp. fresh lemon juice
3 Tbsp. soy sauce
1 1/2 tsp. minced garlic
2 1/2 lbs. center-cut salmon fillet with skin
Greens from 1 bunch scallions

  • In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be make 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.
  • Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil. Arrange scallion greens in one layer on plank. In another small saucepan, heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining lemon juice. Remove from heat and keep warm.
  • Place salmon, skin side down, on scallion greens. Brush with remaining glaze. Season salmon with salt & pepper. Roast in middle of oven until just cooked about 25-30 minutes.
    Note: Without a plank, bake on foil-lined pan or baking dish for about 35 minutes


Anonymous said...

Oh, this is too delicious! If I follow your lead I may turn out to be a really GOOD cook afterall! Thank you!

joey said...

The seasonal salmon recipe (one of my favorites both spring & fall) is both delicious and simple to prepare, Kathryn. I have a feeling that you are already a GOOD cook ;)

The Weathered Pane said...

This salmon sounds delish. We've baked salmon on a cedar plank before and it really IS good. A friend of ours will show up from Fairbanks in a few weeks and fish for the elusive King Salmon. Although it's not so elusive for him as he normally catches 15 or so in a couple weeks time; he then fills our freezer with it! We're so spoiled! He fishes right off the rocks and we'll be barbequing fresh salmon literally minutes after it's been caught. The only way we cook fresh King salmon is with Hickory Smoked Salt dribbled generously on the fish and grill it on hot coals for just a couple minutes. Most people overcook fish until it's dry. But if you cook it for just a couple minutes, that exact minute that it's no longer opaque, then the oils are still oozing out of it and it is the best thing on this earth. It just melts in your mouth! Dick arriving in town and our first Spring King dinner is the REAL sign of spring! Nancy

Catherine said...

Another yummy post Joey!
I hope you enjoyed you're weekend at the lake house & the snow..:) I look forward to seeing your beautiful captures of it!! The sunsets over the icy lake especially sound gorgeous!
Think Spring! :D

joey said...

Happy spring, Nancy ... so good to hear from you. This salmon is yummy ... give it try and let me know how you like it ;)

Indeed we did have an enjoyable weekend, Cat, with 2 beautiful sunsets over the icy lake. The equinox sets directly in front ... a true gift! You'll see ;) Hope your weekend was lovely also.