Cedar Plank Salmon with Pickled Cucumbers

Cedar plank cooking used to be all the rage (kind of like pesto in the 90’s).  Even if this grill technique may not be as trendy as it once was, it is still the easiest way to cook a whole side of fish, serve it, and look like a rock star!

As long as you well-soak the plank and cook the fish properly, you can easily serve the fish on the plank.  It is all about the flavour of the plank and how it interacts with the flavour of the fish.  For this recipe, I am using a spice rub that I make regularly and use for various different proteins.  

When you are buying the fish, if possible, ask to have the skin removed – this will help the flavour of the plank infuse into the fish. Add the cucumbers around the fish last minute.  Not only does it make for a great presentation, but when the vinegar from the cucumbers seep underneath the fish, the flavours really pop!  You can serve this one either hot or at room temperature.

Enjoy – and let me know how your planked fish turns out!

Ingredients

For the Spice Rub

• 1 Tbs. packed brown sugar
• 2 tsp. instant espresso powder
• 2 1⁄2 tsp. Kosher salt
• 2 tsp. ancho chili powder
• 1 tsp. granulated garlic
• 1 tsp. dried oregano leaves
• 1⁄2 tsp. coarse to med grind black pepper
• 1⁄2 tsp. ground coriander
• 1⁄8th tsp. cayenne

For the Pickled Cucumbers

• 4 baby cucumbers
• 1⁄4 cup apple cider vinegar
• 2 tsp. honey
• 1 tsp. sesame oil
• 1⁄4 tsp. kosher salt
• 1 tbsp. toasted sesame seeds, optional

For the Cooking

• 1 side of salmon, or as much as you need,
• can be one piece or fillets
• Drizzle of olive oil for the fish

1 cedar plank, SOAKED IN WATER FOR SEVERAL HOURS OR OVERNIGHT

Instructions

1. For the Spice Rub: Mix all the spices together in a medium size bowl or jar. You will not need all the mix, store the remainder in a jar in your pantry, labeled.
2. For the Pickled Cucumbers: Slice cucumbers into thin pieces. I do this on a slicer so I get super thin slices. Place slices in a medium size mixing bowl. Drizzle the vinegar, honey and oil over the cucumbers, sprinkle with the salt, mix and toss together very well. Sprinkle with sesame seeds, toss. Let marinate at room temp while you prepare everything else.
3. Place the fish on the soaked cedar plank, drizzle the fish with a little olive oil. Sprinkle about 2 tsp. of Spice Rub PER POUND of fish. Place the plank on the grill. Create a multilevel fire. Heat one side of the grill to high and then the other side to low. Place the plank on the low side. Cook for about 20-25 minutes or until the fish flakes but is slightly (very slightly) undercooked in the centre, it will continue to cook as it rests.
4. Serve on the plank, hot, warm or room temp with Pickled Cucumbers on the side or all around the fish.
5. Serve warm or at room temperature.

Serves 8