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Cooking on a cedar plank is trendy but, really, I do it because the smell and taste of the fish is incredible. My house smells like a sauna (from soaking the cedar) and when I grill the plank, the aroma it gives off is beautiful. The cedar taste infuses the fish and takes this recipe to a new level. And the combination of cedar, maple and mustard is very unique.
This recipe is super easy – one that you need to make today! (Actually, tomorrow – you need to soak your plank today)
Feel free to use any oily fish for this recipe. I make it with char, salmon, cod and halibut. Serve the fish right on the plank for a beautiful and rustic presentation.
Maple Shellacked Cedar Plank Arctic Char
For the Maple Shellac
- 3 packed Tbs. of dark brown sugar
- 2 Tbs. low sodium tamari
- 2 Tbs. mirin
- 1 Tbs. whole grain mustard
- 1 Tbs. sherry vinegar
- 1 Tbs. water
- 1 tsp. cornstarch
For the Fish
- About 1 ½ ponds of Arctic Char, one or 2 fillets, depending on the size of the fillet or 4 6-oz salmon fillets (best if you can leave the fish at room temp for 30-45 minutes)
- 1-2 cedar planks soaked overnight or several hours
- Soak the cedar plank for at lest 2-3 hrs, overnight preferably.
- Mix all the Shellac ingredients in a small pot, bring to a boil, and cook for 1 minute or so, stirring the whole time, it will thicken. Remove from heat. Let cool. This step can be done well in advance, even the day before.
- Heat the grill to medium high heat.
- Place the fish on the plank, pour the Maple Shellac over the fish, place the plank/fish on the grill.
- Turn the heat to medium low and cook for 15-20 minutes.
- Serve on the plank.