Photo: Planked Salmon with Honey-Balsamic Glaze Recipe
Cedar-Planked Salmon, a smoky, earthy take on the favorite fish, is a dish commonly prepared in Washington State, where they are plentiful. To add this woodsy flavor to your fillet, brush the salmon with Michael Chiarello's honey-balsamic mixture, and then broil the fish atop soaked, browned cedar planks.
Ingredients
- 1 whole side of salmon, or 4 (6-ounce) salmon fillets
- 1 tablespoon fine sea salt, preferably gray salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- Melted butter, for brushing salmon
- 2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
- Extra-virgin olive oil, for oiling the planks
Directions
Preheat the broiler. Preheat the oven to 400 degrees F.
If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
Remove the fillets to a platter, or immediately serve directly from the planks.
Per Serving: Calories 512; Total Fat 29 grams; Saturated Fat 9 grams; Protein 35 grams; Total Carbohydrate 28 grams; Sugar: 28 grams; Fiber 0 grams; Cholesterol 109 milligrams; Sodium 1185 milligrams
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 53 reviews
By louisianadaviso...
Louisiana
on May 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is so good! I did cook it out on the grill but did everything else just as the recipe suggested. I will definitely make this one again! Delicious and so moist!
By kikilovestocook
on January 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This has been a favorite of our family since we saw it broadcast on Michael's show when it was prime on the youthful Food Network lo these many years ago. In fact, my hubby is in the kitchen right now prepping this recipe for our dinner. I went online just to double check that we had everything for the dish and had to laugh at the last comment by P. Buns as the 12 hours he questions is a suggestion from the chef for soaking the planks, not cooking the dish....just a hint, you can soak them for a shorter time and it turns out great!
By Pilot Buns
on May 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Sounds good and you all think so, but what is with the 12 hours that is not mentioned in the preparing instructions? No one has talked about that that I can find.
Read all 53 reviews