Best Homemade Cedar Planked Salmon Recipe
Royal Nutritional Ledger *
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Did You Know?
Historical Tidbit
Cedar plank grilling is an ancient technique traditionally used by Indigenous peoples of the Pacific Northwest to flavor and cook fish over an open fire.
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The Golden Rule
"Never rush the soak, and never skip the marinade chilling time; great flavor demands patience."
Ingredients
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Chef's Notes
Treat your cedar planks like fine china; soaking them thoroughly is the only thing standing between a magnificent dinner and a backyard fire hazard.
Pro Tip
Always discard the leftover marinade that touched raw fish unless you enjoy living life on the absolute edge of food safety.
Kitchen Catastrophe Warning
Forgetting to soak your cedar planks, watching them instantly burst into raging flames, and ending up with charcoal-flavored rubber instead of gourmet salmon.
The Jester's Corner
Royal Court Comedy
They say this salmon is cooked on a piece of lumber—I suppose that is one way to ensure our dinner has a 'wood-fired' personality.
The Culinary Science
Soaking the cedar planks creates a steam barrier that infuses the salmon with delicate smoke compounds while keeping the fish exceptionally moist.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
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