Photo by Michael Phillips/iStock
SERVES 6–8
SAUCE
1 teaspoon chopped lime zest (zest lime before squeezing for juice)
2 tablespoons lime juice
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 clove garlic, minced
½ teaspoon ancho chili powder
1 teaspoon dried oregano, crushed between fingers
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ cup olive oil
SALMON
1 large salmon fillet, skin on, 2½–3 pounds
Kosher salt and freshly ground black pepper, or favorite seafood seasoning
1 untreated cedar plank (about 15 by 8 inches and at least ½-inch thick)
Soak the cedar plank in water for at least 1 hour. (Untreated cedar planks can be found in the grilling sections of home-improvement stores, major supermarkets, and hardware or cookware stores.)
Preheat grill to high. In a medium bowl, combine all sauce ingredients, except oil, and stir well. Slowly add oil while whisking to emulsify. Taste and adjust seasoning as needed.
Place the salmon on a rimmed baking sheet, and remove any pin bones from the flesh. Season to taste. Pour half of the sauce over the salmon, and brush to distribute evenly. Reserve remaining sauce.
Remove the soaked cedar plank from the water, and place it on the grill over direct high heat until the edges start to smoke and char, 3–5 minutes. Watch carefully so it does not flame. Move the plank over indirect high heat, and place salmon fillet, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20–25 minutes. Remove the plank and salmon to a heat-proof surface. Serve warm with the remaining sauce.
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Recipe tips
Why use grilling planks?
Grilling planks—such as cedar, hickory, mesquite, alder and maple—increase the food’s juice and moisture retention, as well as add a natural smoky flavor. These planks are great for grilling salmon and delicate fish but can also be used for grilling other meats. The planks also provide a practical vessel for moving food from the grill to the table. When choosing grilling planks, remember to choose untreated planks only, as treated wood may actually poison the food.
Grilling essentials:
- Preheat the grill with the lid closed for 15 minutes on the highest temperature setting. This prepares the grate for cooking and loosens any leftover bits of foods and allows them to be removed easily.
- Oil the food, not the grate. The oil on the food will prevent it from sticking. You won’t waste oil, and you avoid a potentially dangerous flare-up.
- Keep the lid closed as much as possible. This keeps the grate hot enough to sear meats; speeds up the cooking time; traps the smokiness that develops when the fat and juices vaporize in the grill; and prevents fire flare-up by limiting oxygen.
- Caramelization or searing meat improves the taste. To develop this flavor, use the right level of heat and resist the temptation to flip your food. It’s the browning process that creates layers of flavors and aromas. So, as a general rule, turn food only once.
- Tame the flame. Flare-ups happen, which is good for searing the surface of what you are cooking. But too many can burn your food. If the flames are getting out of control, move the food over indirect heat temporarily, until they die down. Then move the food back, and remember to keep the lid closed as much as possible.
Direct heat or indirect heat? Use direct heat—when the fire is directly below the food—for small, tender pieces of food that can be cooked in 20 to 25 minutes or less. Examples are steaks, chops, fish fillets, chicken breasts, burgers and hot dogs. Use indirect heat—when the fire is on either side of the food—for larger, tougher foods that require more than 20 minutes of cooking time. Examples are whole chickens, ribs and briskets. More delicate foods like vegetables and fruits are also best cooked using indirect heat.