Cedar Planked Salmon with Herbs ~ Baked or Grilled
2 pounds salmon fillets, skinless and boneless
2 Tbsp olive oil
2 Tbsp Dijon mustard, wet
2 Tbsp fresh rosemary, finely chopped
2 Tbsp fresh thyme, finely chopped
2 Tbsp fresh oregano, finely chopped
2 Tbsp fresh parsley, finely chopped
1 Tbsp sea salt
1 tsp freshly ground black pepper
Soak the cedar plank(s) for 2 hours in water ahead of time. When you're ready to begin cooking, preheat oven to 375 °, or have the grill ready.
Place cedar plank in oven for about 3 minutes before cooking, or on the grill for a 1 or 2 minutes to heat it up a bit.
Mix the olive oil and the mustard together. Brush the mixture on both sides of each salmon fillet. Combine the herbs and seasonings in a small bowl. Rub the herb-seasoning mixture onto both sides of the salmon.
Place the salmon on the plank and cook until the fish is opaque and beginning to flake with a fork. Cooking time will be about 10 minutes per inch of thickness of the fillets. You do not need to turn the fillets over when they're baking or grilling.
When grilling you may want to have a spray bottle with water to lightly douse the edges of the plank if they flare up.
Do not place the plank on any flammable or delicate surfaces once removed from grill or oven.
This recipe will work equally well with sea bass, pompano and catfish. Adjust baking / grilling times appropriately.
Recipe adapted from Florida's Cooking Secrets by Kathleen DeVanna Fish.