Cedar Plank Grilled Salmon with Horseradish Chive Sauce

Adapted from Fine Cooking (June/July 2011)

I’ve always been intrigued by items grilled on cedar planks, so I purchased a couple of them and tested this method at home. I’ll now be experimenting with vegetables and meats to see which tastes best. The flavor is subtle yet distinct, and the fish was tender and moist. It is important to note that the cedar planks must soak for at least an hour (I soaked mine for two hours) before use, so for that reason alone I like to make this a Sunday meal.

  • 1 tablespoon grated lemon zest
  • 1-1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon granulated sugar
  • Kosher salt
  • Black or green pepper (see tips)
  • 2 pounds boneless salmon fillets with skin
  • 2 tablespoons olive oil
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon fresh horseradish
  • While the planks are soaking, make the spice rub for the fish by combining lemon zest, thyme, sugar, 1-1/2 teaspoon salt and 1 tablespoon pepper in a small bowl. Rub the mixture together with your fingers to blend.
  • Preheat the grill for indirect cooking over high heat. To do so, you will first heat all burners on high. Once the grill is nice and hot, you will turn off all but one burner.
  • Rub the salmon on both sides with the olive oil, then evenly smear the spice rub onto the flesh side of the fish. Place the salmon skin side down on the planks, then set the planks on the cooler side of the grill with the thickest portion of the fish closest to the burner that has been left on. Close the grill and cook for roughly 30 minutes, depending on the thickness of the fish. Check it after about 20 minutes to be sure you do not overcook it. Once the fish is done, remove it from the grill and let it sit on the wood planks for an additional 10 minutes or so.
  • Meanwhile, combine the sauce by mixing the sour cream, chives and horseradish in a small bowl. Season with salt and pepper.
  • Serve the fish with the sauce on the side.
  • Quick Tips
  • 1. I used coarsely ground green peppercorns and they worked well.
  • 2. Try to buy wild caught salmon if possible. Better for you, better for the earth.

Preparation time: 20 minutes, plus soaking time

Cooking time: 30 minute(s)

Number of servings (yield): 6


 

One response to “Cedar Plank Grilled Salmon with Horseradish-Chive Sauce”

  1. Melissa says:

    Mmm…salmon and horseradish=heaven. All the recipes this week look wonderful! Check out my zomppa.com [email protected] piece Tuesday…I did a super easy strawberry cocktail. Just the thing to wash down all your amazing dishes.

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