Recipes
Long before cedar planks started turning up on American grills, nineteenth-century chefs cooked fish on oak planks in the oven. Even earlier, the Indians of coastal Connecticut nailed shad fillets to boards that they stood in front of a campfire. All of which is to say that the “new” technique of planked fish dates back centuries, and that you don’t need a grill to enjoy it.
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3. Salmon with a Bunch of Basil
Grilled salmon is a summer tradition at the Raichlen house, especially after we’ve been to our local farmers’ market in Edgartown, on Martha’s Vineyard. We buy bunches—no, veritable bouquets—of fragrant, fresh summer basil. Think of the marinade here as pesto without the pine nuts and cheese. Long on flavor, short on preparation time, a vivid study in emerald green and salmon pink, this is a perfect fish dish for when basil is in season.
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4. Planked Wild Salmon with Juniper and Wild Berry Glaze
Treat yourself to the succulent flavors of Planked Wild Salmon with a Juniper and Wild Berry Glaze, a dish that brings together the natural beauty of the wilderness and the rich taste of fresh salmon. To create the glaze, simmer a medley of mixed fresh berries until they form a luscious jam-like paste, adding a touch of maple syrup for sweetness if needed. Meanwhile, grind juniper berries, black peppercorns, and coarse salt into a fragrant rub to season the salmon. Once prepared, the salmon is gently cooked on a cedar plank over indirect heat, infusing it with a subtle smokiness and preserving its delicate texture. As the salmon cooks, drizzle the berry glaze over it, creating a beautiful presentation and enhancing its flavors with a hint of tart sweetness. Serve the salmon directly from the plank, garnished with fresh berries for a stunning finish that celebrates the bounty of the wilderness in every bite.
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5. Cedar-Smoked Wild Salmon with Miso Cider Glaze
It’s always exciting when the king salmon run starts on the West Coast! Cooking the fillets on cedar planks imparts a subtle smoky depth to this vitamin-rich fish, but if you don’t have planks you can simply grill the salmon and brush the marinade over the fish during the last couple of minutes. This recipe has Asian influences, so we like to serve it with nori wrappers, pickled ginger, sushi rice, and a spicy salad. If you can get your hands on a whole side of salmon, it will have a big dramatic impact at the table, but then you’ll need a larger plank.
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