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Recipe: Cedar Plank Salmon with Citrus Glaze

Adapted from Wolfgang Puck’s recipe for “Orange-Glazed Grilled Fish Fillets”


In sink or large roasting pan, soak cedar plank in water at least 30 minutes.

In a small saucepan combine orange juice, lemon juice, white wine vinegar, tamari (or soy), maple syrup, brown sugar, marmalade, ginger, garlic, and white pepper. Bring to a boil, reduce heat and continue cooking at a low boil until mixture has thickened to a syrupy consistency and reduced to approx. 1/2 to 2/3 cup. Remove from heat and set aside.

If necessary, remove pin bones from salmon. Cut fillet into 4 equal portions. You do not need to remove the skin; the fish will lift easily from the skin once it’s cooked. Brush salmon portions with 1 tablespoon olive oil, and sprinkle with salt and pepper.
Pre-heat grill (or light the coals) to a medium flame. Remove cedar plank from water and place fish portions onto board, skin side down. Add remaining 3 tablespoons olive oil to citrus glaze and stir to combine. Brush each piece of fish generously with the glaze and place on grill. Close lid and cook fish for 10 to 15 minutes, checking periodically. The salmon is done or very-near done when you see the first little spots of white liquid oozing from the flesh of the fish. Like this:

See the little beads of white protein on the left side of the fillet? That's perfect. Too much of that white stuff means your fish is probably overcooked. Bummer.

You can always do like Noah and check it with your fork.

To serve, place entire plank on large serving platter, or remove fish from plank and place on serving tray. Serve with grilled vegetables and a buttery Chardonnay.

Serves 4