Recipe of the week: Cedar plank Pacific Northwest salmon

The Pacific Northwest is plentiful with all sorts of salmon, from chinook (additionally known as king) and coho to copper river and sockeye. King is the very best in fats and is understood for its silken texture. It takes two days to arrange this dish, as a result of brining and letting the fish air dry. The salmon is deboned complete, and reduce it in medallions like one can find at neighboring Pike Place Market, however with zero bones. The basic “salmon steak reduce” is impressed by the preferred reduce at Pike Place Market fish retailers. When ordering out of your native market, ask for a “salmon steak reduce”.

The fish will get positioned right into a smoke brine for 2 hours after which air-dried within the cooler in a single day. The bones are smoked and lowered right into a glaze. The cooking approach mirrors how Native Individuals ready fish – salted, let stand in a single day and roasted over fireplace, utilizing the wooden to infuse taste. This system additionally resembles one of many conventional recipes from Mexico, “pescado tikin xik.”

This salmon could be accompanied of your favourite sides or salad. In our case, we accompanied the salmon with a medley of seasonal greens sourced from Pike Place Market and is completed with charred lemon juice and olive oil. You may also plate it on a cedar plank. This recipe under is a model of this signature dish and made for the house cook dinner.


Smoke brine (8% brine)

1 gal water
10 oz salt
2 oz sugar
4 qtrs cedar wooden chips (torched)
1 ea lemon peel
2 ea sprig thyme

Salmoriglio (sauce for fish)

2 tbsps lemon juice
2 tbsps further virgin olive oil
1½ tsp recent oregano
1½ tbsp parsley
1 tsp salt
1 tsp lemon zest
2 ea garlic cloves minced

Cedar plank salmon

7-8 oz salmon filet
Cedar plank/wooden


Smoke brine

Take the one gallon of water add salt, sugar, thyme and lemon peel; warmth it up on a stovetop. Whereas the water is heating up, take the wooden chips and place them in a pan on excessive temperature or use a torch to burn them. A grill can be used. Cook dinner the wooden chips on excessive till they begin to char or flip black.

Place a espresso filter right into a strainer. Place the chips into the filter and pour the water over the chips, and into one other container. Let it quiet down. Let parts of salmon sit within the smoke brine for 20min. Let the salmon dry in a single day, uncovered within the fridge with the pores and skin on high.

Cedar plank salmon

Pre warmth the oven to 380°F. Take the salmon out of the fridge and let it relaxation at the least quarter-hour earlier than baking. Bake the salmon over cedar wooden at 380F for round 8 minutes and let it relaxation. End it with Salmoriglio and recent lemon juice.

Salmoriglio (sauce for fish)

Combine all of the elements and season to style. Then take pleasure in along with your fish.

Thanks to Chef Emmanuel Calderon from Goldfinch Tavern at 4 Seasons Lodge Seattle for the recipe.

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