When it comes to iconic dishes that embody the spirit of the Pacific Northwest, few can compete with the beloved Washington cedar-planked salmon. This traditional preparation method is not only about cooking fish; it’s a celebration of the region’s abundant natural resources, culinary creativity, and a deep appreciation for local ingredients.
Cedar-planked salmon is primarily made using wild-caught salmon, which is known for its rich flavor and tender, flaky texture. The salmon is typically marinated or seasoned and then cooked on a cedar wood plank, which imbues the fish with a distinct smoky essence. The use of cedar wood for grilling is rooted in Native American culinary practices, where fish would often be cooked directly on cedar boards over an open flame. This method of cooking not only enhances the flavor but also helps keep the fish moist and succulent.
Preparing the Perfect Cedar-Planked Salmon
To prepare a traditional Washington cedar-planked salmon, start with a high-quality piece of fish. Ideally, you want to choose wild-caught salmon like Chinook or Coho, known for their robust flavor and firm texture. For the cedar plank, select untreated cedar that has been specifically designed for grilling. Soak the plank in water for at least an hour before cooking. This step is crucial, as it prevents the wood from burning and allows it to release moisture, ultimately leading to perfectly cooked fish.
While the plank is soaking, it’s a great time to prepare your marinade. A simple and classic combination includes soy sauce, brown sugar, garlic, and lemon juice. Whisk the ingredients together until the sugar dissolves and then coat the salmon in the marinade, allowing it to sit for about 30 minutes. This enhances the fish’s natural flavors while adding a hint of sweetness that complements the smokiness of the cedar.
Preheat your grill to medium heat, making sure to set it up for indirect cooking. Remove the cedar plank from the water and place the salmon skin-side down on the plank. Add fresh herbs like dill, parsley, or green onions for an aromatic touch that enhances the flavor profile. After placing the plank on the grill grates, close the lid and allow the salmon to cook for about 15-20 minutes, depending on the thickness of the fillet. The plank will create a gentle, smoky environment that ensures the salmon cooks evenly while maintaining its moisture.
Serving and Enjoying Cedar-Planked Salmon
Once the salmon is cooked, it will have a beautiful caramelized exterior, and the wood will impart a delightful smokiness. Carefully remove the cedar plank from the grill using tongs, being cautious of the hot wood. The salmon can be served directly from the plank — it’s a stunning presentation for gatherings or family dinners. Accompany the dish with seasonal vegetables, a light salad, or fluffy rice for a complete meal.
Cedar-planked salmon embodies the essence of Washington’s culinary traditions and the natural beauty of the Pacific Northwest. Whether enjoyed at a summer barbecue or a cozy winter gathering, this dish is sure to impress. So, light up your grill, soak your cedar plank, and savor a taste of Washington heritage with every delicious bite.
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