by aargersi
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aargersi's Notes:
1 large bottle of cheap dry white wine Ask a question about this ingredient
1 cedar plank (I used my trusty untreated cedar fence picket from Home Depot cut to size, we keep one in the garage for this purpose) Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 sprigs marjoram Ask a question about this ingredient
6 sprigs thyme (I used 1/2 lemon thyme and 1/2 regular thyme) Ask a question about this ingredient
juice and zest from 1 lemon Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
fresh ground pepper Ask a question about this ingredient
kosher salt Ask a question about this ingredient
1 salmon filet - mine was about 6 0z because I was cooking just for one - adjust accordingly Ask a question about this ingredient
Soak your plank in the jug o white wine - I put it in a baking dish, poured the wine over and held it under with a heavy saucepan. It needs to soak for at least a couple hours.
Ask a question about this stepBlend together everything but the salmon - adding a few grinds of pepper - this is your basting liquid.
Ask a question about this stepGet the grill nice and hot. Lay your salmon skin side down on the plank, sprinkle with a couple grinds of pepper and a pinch of salt, and head out. Put it on the grill and brush with a good amount of the basting liquid, and close the lid. Let it grill for a few minutes, then check, brush with more liquid, cover, repeat. Keep this up until the salmon is cooked through, about 15 minutes on my grill but it depends on the plank, the size of your fish and your heat. the salmon will turn a pretty bronzed color - and you can peek in the thickest part to check for doneness.
Ask a question about this stepTo serve, get a spatula and shimmy the salmon off of the skin (which will be stuck to the plank) - remove it to a plate, put some lemon wedges alongside, open some of Sasha's pinot noir and you are ready to eat!
Ask a question about this stepYum!
Looks great! So, could you taste the wine? Did it make a big difference?
You know I think I could - not in a "winey" sense, but the smoke had a sweetness to it and was delicate on the fish ... or maybe it was just wishful thinking :-)
Love the idea of using honey! I'm going to try the Home Depot planks. I'm guessing they're a whole lot cheaper than the ones you can buy in cooking stores. Can't reuse them though, can you?
Yeah - lots cheaper - a picket is I think $2.98 and you can get probably 6-8 fish sized sections out of it ... no re-using though and make sure you buy the untreated cedar!
This looks fantastic!
Merrill is a co-founder of food52.
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AB!!! This looks and sounds amazing!!!