Plank-Roasted Cured Salmon

Name: Plank-Roasted Cured Salmon
Yield: Serves 8
Cuisine: American
Ingredients: 2 teaspoons fennel seeds; 15 whole black peppercorns; 3 bay leaves; ⅓ cup (17 g) snipped fresh dill; 2 cups (480 ml) dry white wine; ¼ cup (50 g) sugar; 2 tablespoons kosher salt; 2 teaspoons coriander seeds; 1 plank untreated cedar, oak, or alder, large enough to hold the salmon in a single layer; 1 plank untreated cedar, oak, or alder, large enough to hold the salmon in a single layer; 1 plank untreated cedar, oak, or alder, large enough to hold the salmon in a single layer; 1 plank untreated cedar, oak, or alder, large enough to hold the salmon in a single layer; Olive oil, for brushing; Eight 4-ounce (115-g) salmon fillets, pin bones removed

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Plank-roasting is a Native American cooking technique that allows salmon to be cooked by indirect heat and at the same time to be flavored by the wood on which it is grilled. In this recipe, the salmon is given a light cure to add a spicy note to the dish.

Ingredients

1 plank untreated cedar, oak, or alder, large enough to hold the salmon in a single layer
2 cups (480

Americas
United States
Fish course
Pescatarian
California
Spicy
Gluten-free

Method

Soak the plank in water for at least 1 hour.

To cure the salmon, in a medium saucepan, combine the wine, sugar, salt, coriander seeds, fennel seeds, peppercorns, and bay leaves. Bring to a boil over high heat, then reduce the heat and simmer for 2 minutes. Remove from the heat, add the dill, and let cool completely.

Place the salmon fillets in a baking dish large enough to hold