When it comes to culinary delights, few dishes can match the rustic elegance of Oregon cedar plank grilled salmon, especially when accompanied by a luscious marionberry and huckleberry glaze. This combination not only provides a feast for the senses but also celebrates the unique flavors of the Pacific Northwest.
The Perfect Pairing: Salmon and Cedar Planks
Salmon is renowned for its rich, buttery flavor and tender texture, and it is without a doubt one of Oregon’s most prized culinary treasures. Grilling salmon on a cedar plank is more than just a cooking technique; it imparts a delicate, smoky essence that elevates the fish to new heights. The natural oils in the cedar wood infuse the salmon with a subtle sweetness and aromatic depth, making each bite a vibrant experience.
Using a cedar plank also has practical benefits. It keeps the fish moist during grilling, helping to prevent it from drying out. Additionally, it presents beautifully, allowing for an impressive display for special occasions or family gatherings.
The Sweet and Tangy Glaze
To take this dish from ordinary to extraordinary, the marionberry and huckleberry glaze is an absolute must. Marionberries, often called the “Cabernet of Berries,” are a hybrid of blackberry and raspberry, boasting sweetness and depth. Huckleberries, on the other hand, add a tart note that beautifully complements the marionberries. Together, they create a glaze that is the epitome of the Pacific Northwest, bursting with flavor and color.
To create the glaze, simply combine fresh or frozen marionberries and huckleberries in a saucepan with a bit of sugar, a splash of balsamic vinegar, and a hint of lemon juice. Cook over medium heat, stirring until the berries breakdown into a luscious sauce. Allow it to simmer until thickened, creating a syrupy glaze that will enrich the salmon’s flavor.
Cooking Method
To prepare your Oregon cedar plank grilled salmon, soak the cedar plank in water for at least an hour prior to grilling. This step is crucial as it prevents the wood from burning and ensures the salmon remains moist.
Preheat your grill to medium-high heat, and place the soaked cedar plank directly on the grill grates. Allow the plank to heat for about 3-5 minutes until it begins to smoke. While this is happening, season your salmon fillets with salt, pepper, and a drizzle of olive oil.
Once the plank is ready, place the seasoned salmon fillets on the plank skin-side down. Brush generously with the marionberry and huckleberry glaze and close the grill lid. Cook for approximately 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Serve with Style
When the salmon is done, carefully remove the cedar plank from the grill. Serve the salmon directly from the plank for a rustic presentation, and drizzle with additional glaze if desired. This dish pairs beautifully with sides such as grilled asparagus, wild rice pilaf, or a refreshing salad, allowing the flavors to shine.
Oregon cedar plank grilled salmon with marionberry and huckleberry glaze is more than just a meal—it’s a tribute to the bountiful ingredients of the Pacific Northwest. Perfect for a summer barbeque or a cozy dinner, this dish promises to impress and delight with every bite. So fire up the grill and savor the essence of Oregon!
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