ChezCindy: Honey-Balsamic Cedar Plank Salmon

Cooking salmon on a cedar plank gives a smokey aroma to this favorite fish.  The key to this cooking process is to soak the cedar plank completely immersed in water for several hours, overnight is even better, whether you are using an outdoor grill or the indoor oven.  Cedar planks are sold at most grocery stores, or even at the hardware store.  Be sure to purchase planks that are intended for food preparation and not from the lumber yard.  

This recipe uses the indoor oven for cooking.  Click here for a previous post describing how to cook cedar plank salmon on the outdoor grill with a sweet-spicy dry rub.  

Honey-Balsamic Cedar Plank Salmon

1 whole side of salmon, skin-on, 1 – 1 1/2 pounds

1 tablespoon kosher salt

1/2 teaspoon white pepper

1/2 teaspoon dry powdered mustard

1-2 lemons, sliced thinly 

1/2 cup honey

1/4 cup balsamic vinegar

1 untreated cedar plank, immersed and soaked in water for 6-8 hours

2 tablespoons canola oil

Preheat the oven to 425 degrees.  Prepare a large sheet pan by lining it with foil to cover.  Place the soaked cedar plank onto the foil.  Drizzle the plank with canola oil.  Set aside.  

Make the spice rub by combining the salt, pepper, and mustard powder in a small bowl.  Set aside.  

Warm the honey in a small pan on the stove top, or in a small bowl in the microwave.  Add the balsamic vinegar, stirring to combine.  Pour about 1/3 of the mixture into a separate bowl, setting it aside for basting the salmon after roasting.  

Working with a large cutting board, cut the side of salmon into 1 1/2 inch serving pieces, keeping the skin intact not cutting all the way through.  Insert a lemon slice between each cut piece.  Brush the salmon side with honey-balsamic, then evenly sprinkle with the spice rub.  

Place the salmon skin-side down onto the cedar plank.  Place the sheet pan into the hot oven, roasting for 12-15 minutes, up to 20 minutes for a thicker salmon, until the internal temperature reads as 130 degrees for medium.  Remove the sheet pan from the oven.  Cut the salmon through the precut slices to cut through the skin.  Using a long metal spatula, slide it between the skin and the flesh to lift each salmon piece onto a serving platter, leaving the skin on the cedar plank.  Most likely the skin will have seared onto the plank.  Brush each piece with the remaining reserved honey-balsamic glaze.