Wegmans Cedar-Plank Salmon with Brown Sugar & Cracked Pepper

Uploaded by wegmansfoodmarkets on 09.05.2012


We're constantly being asked for seafood recipes
and this is a great recipe specifically for summer involving salmon.
I love salmon, I eat it a couple of times a week.
And this is a very easy way to get fish on the grill.
Sometimes people are a little bit nervous about grilling fish
and we've got a nice built in layer of protection and flavor
that makes this recipe super, super easy.
It's Cedar Plank Salmon and all I have is a portion of salmon
on a cedar plank that's been soaked for about an hour in water.
And this is untreated cedar.
It's got great flavor, you can actually smell it,
it smells like real wood.
I want to discourage you from just going to your local hardware store
and picking up some rogue cedar shingle.
This is definitely something you want to make sure you've got clean cedar,
they're easy to find and they actually, uh, you can get whole planks
that you can put a whole side of salmon on if you want it.
So, I'm gonna do one portion here.
I've got my salmon and what I have here
is a blend of dark brown sugar and cracked pepper blend,
which is really coarse pepper, salt, and dehydrated garlic.
And it's just equal amounts, a tablespoon of each.
And all I'm gonna do is take this and I'm gonna put a nice, even coat.
This is a great recipe, too, to try,
for people who don't maybe enjoy salmon.
Sometimes it can be a little aggressively flavored, uh,
but the brown sugar in this, when it cooks,
it sort of caramelizes up, gets really, really crispy
and lends a nice sweetness to the fish,
which I think people that aren't necessarily fans of salmon
really, really like.
All right?
So you just want to go ahead, get a nice even layer.
Don't be afraid to pat it on there.
What's gonna happen when I put it on the grill is the heat of the oven
is actually gonna melt that sugar and it's gonna create
a nice, sweet glaze that's got hits of garlic and pepper in there.
It's an outstanding recipe.
All right, so I've got my seasoning on there.
My grill's been preheated on high.
I'm gonna close the cover
and now I'm gonna turn the heat down to medium.
And this is gonna take about 12 or 15 minutes to cook.
You don't really have to do anything.
Every now and then, you might want to come back and check
just to make sure.
The idea here is that the plank is actually supposed to burn a little bit
and that creates a little bit of smokiness for the salmon.
So that's all part of the flavor.
It's always a good idea to have a spray bottle full of water around
just in case.
You can go back, check it maybe halfway through.
If it's--if the wood is starting to catch fire,
that's actually pretty normal,
just spray it down, close the lid, and you'll be ready to go.
Okay, it's about halfway through.
I just wanna give it a check, make sure my board is still holding up.
And you can see, the sugar is starting to melt on top of the fish
and I'm just starting to get a little bit of charring on the outside of the board.
Again, that's perfectly natural.
You're not gonna use these boards again,
this is a one shot deal.
It's definitely supposed to get charred up around the edges,
and, again, that's gonna create that nice, smoky flavor
that's gonna finish the salmon.
Okay, so it's been about 12 minutes.
I'm ready to check my salmon, so I've got a digital, instant read thermometer.
I just wanna take a peak here.
And that's exactly what I'm looking for.
If you can see in here, all that sugar on the outside is starting to bubble.
You can see the cedar plank is nicely browned all the way around the outside.
You can really, really smell it.
Not overwhelmingly smoky, but just enough.
And you can see the crust on the top has really started to melt.
Looking for 130 degrees.
I'm gonna go right into the thickest part of the salmon,
like we always do when we're temping something.
Take a peek and that's exactly where we need to be,
which is great, so I'll just take my spatula.
Sometimes a combination of spatula and tongs
makes it a little simpler 'cause this board is hot.
All right, so I let the fish rest for a couple of minutes.
Now we're ready to simply take it to the plate,
got a nice, thin spatula here.
And, again, you want to be careful.
That sugar has turned to caramel on the board,
so it's definitely gonna be warm so you want to be careful.
All right, I'm just gonna pick that up just like that.
Look at that, gorgeous.
You can see all that--almost like that burnished caramel color
on the outside, this is great.
Great combinations of flavors.
Salmon's a fairly fatty fish,
so you've got some sweetness from the brown sugar,
got a little spice from the coarse pepper, it's sweet, it's salty, it's great.
All the flavors really make sense.
And, for me, salmon and horseradish is just such a natural pairing.
So what I'm gonna do is I've just got a little bit of this horseradish cream
and I'm just gonna put a little bit of a dollop right here on the end,
kind of let it run off the fish
and then people can sort of drag a piece in as they want.
This is a perfect summer dish.
Cedar Plank Salmon, couldn't be easier.
Try it at home.