A while back, I received an email from my grandmother telling me that she had just enjoyed the absolute best salmon she’d ever tasted. She asked if I could come up with a similar recipe. What was it, you ask? It was Cedar Plank Wild Salmon with an Apricot Jalapeño Glaze.
It sounded terrific and we almost always have wild salmon on hand, but I had never cooked anything on a cedar plank before. I figured it was an Alaskan rite of passage and that it was a skill I’d need to learn sooner than later. I picked up some cedar planks in the grill section of one of our local store and waited for the next time Pastor Alaska brought home a fresh-caught sockeye salmon. (Isn’t it a beautiful catch? Nice job, honey. So thankful for these local resources and the hands that bring them home).
Meanwhile, I did some research and discovered that Food Network’s Guy Fieri has a highly reviewed recipe for just such a cedar plank salmon dish on the menu at his restaurant Johnny Garlic’s. Since I was venturing into some uncharted territory, I was very happy to have found such a reliable resource.
The cedar plank package instructed me to soak the planks for 20-45 minutes before use, and although Guy’s recipe didn’t mention this step, I was pretty convinced it was assumed. So, I soaked my planks. The results were incredible – the salmon was so moist and juicy that it just fell apart. And the glaze is a lovely spicy-sweet pairing with the smokiness from the cedar. Definitely one to make for guests.