Sockeye is out today!! Yay. Now I have no BBQ so I can't make my favourite cedar-planked, but does

M

Marg CDN

Well-known member
anyone have an absolutely outstanding second to this magnificent creation? Geez, I barely have a kitchen here now. But I love sockeye. Dinner is on Friday. I would try the cedar plank in the oven if I thought it would not set off every fire alarm in the Pacific Northwest.

I have been making this since the recipe first came out and here I am with the fish fresh in the morning. ooooh babeee

https://www.epicurious.com/recipes/food/views/cedar-planked-salmon-with-maple-glaze-and-mustard-mashed-potatoes-14473

 
Oh well. Crap. I am now so excited about this (I really am a simple person) that I am going to try

it in the oven. Those of you in Seattle may see a BIG cloud on Friday night.

 
It's been a while since I have had a grill, but i have done cedar plank in the oven --BUT

I always soaked the plank whether on the grill or oven.

Tips for Baking on Planks
Soaking: Make sure you soak your plank! Yes, even though there is no direct flame in your oven, you still need to soak your plank prior to cooking. The steam released during the cooking process is vital in creating that juicy, smoky flavor.
Placement: The best trick I’ve found is to place the plank on the top rack of the oven, and placing an aluminum-foil-lined baking sheet on the bottom rack. This way, you catch any drippings and keep your oven clean.
Temperature: Of course it always depends on the recipe you are cooking, but it seems the magic number for oven temperature is normally between 350° F and 400° F.
Broiling: Almost every recipe I oven planked, I also made sure to turn the broiler on for the last couple minutes. Especially for meat or vegetables, this gives a nice crispy layer to your food. But make sure to keep an eye on the oven when you have it turned up that high.
Spray Bottle: Even though it hasn’t happened to me, flare-ups are still a possibility. So make sure to keep a spray bottle of water handy to douse any flames.
Smell: A great bonus feature — your house will end up smelling amazing.

 
Marg, I've never tried cedar planks, but used CI's version which is baked in the oven.

Prep ahead of time:

Bread topping:
2 oz crushed salt & pepper potato chips
2 oz crumbled and lightly toasted dense white bread (like Tuscan).

In a bowl, blend
1 part mayo
1 part Dijon mustard
bit of lemon juice
(amount depends on how big your filet is)

Turn broiler on and set racks to upper middle and lower middle.

Line pan with foil with enough overhang to lift entire filet off. Brush a bit of olive oil on the non-skin side, grind pepper and broil on upper rack for 8 min (or more depending on thickness)

Remove, brush on mayo blend, top with salty crumbs, put back into oven in the LOWER rack. Cook for another 2 minutes (until crumbs are golden). Do NOT walk away at this point. Trust me.

I've never made more than 1 pound filet (usually smaller) but we absolutely loved this recipe. If there is any leftover salmon, I would make patties out of them.

You can add spices to the crumb blend. I think they used dill which I've never had.

 
Love cedar-planked salmon. I have a bunch of planks. One set is thin and one thick

The thinner ones you can get away with soaking about one hour submerged. The thicker ones take more time. It all comes out good. I have never tried it in the house, but do not think I would like
the smoke odor inside. It seems to permeate everything.

 
The planks haven't "smoked" for me. They don't need to burn to get the flavor into

the salmon. I have some cedar "sheets" that you can use to get the flavor--you wrap the salmon in them to cook.

 
You must log in or register to reply here.
Back
Top