Sobre esta receta

Asar salmón en una tabla de cedro remojada es una de las formas más confiables de obtener pescado perfectamente cocido cada vez — sin voltear, sin que se pegue, y un aroma ahumado y boscoso hermoso que impregna cada bocado. Un glaseado simple de miel y salsa de soja se carameliza hermosamente al calor, mientras que la tabla mantiene el salmón increíblemente húmedo y tierno. Este es un plato de impacto que es sorprendentemente sin complicaciones una vez que toca la parrilla.

Instrucciones

1. 1

   Submerge the grill in water in a large baking dish, sink, or deep roasting pan. Place a heavy object (like a can of beans) on top to keep it fully submerged. Soak for at least 1 hour, or up to 2 hours. A longer soak means more smoke and less chance of the plank catching fire.

2. 2

   In a small mixing bowl, whisk together the honey, soy sauce, olive oil, minced garlic, Dijon mustard, and lemon juice until smooth and well combined. Set aside.

3. 3

   Pat the salmon fillet dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Let the salmon rest at room temperature for 10–15 minutes while the grill preheats — this helps it cook more evenly.

4. 4

   Preheat your grill to ^[medium-high heat], around ![400–450°F]. Close the lid and let it fully preheat for 10–15 minutes. You want consistent heat, not a raging fire.

5. 5

   Remove the soaked grill from the water and shake off the excess. Place the plank directly on the grill grates over direct heat. Close the lid and heat the plank for 3–5 minutes, until it begins to crackle and lightly smoke. This pre-heating step is key — it jump-starts the smoke and prevents the plank from absorbing too much heat later.

6. 6

   Using tongs, flip the plank over (the side that was face-down will be slightly charred — this is normal). Place the salmon fillet skin-side down on the charred side of the plank. Brush a generous layer of the honey-soy glaze over the top and sides of the salmon.

7. 7

   Close the grill lid and cook for 14–18 minutes, without flipping. Check at the 12-minute mark. The salmon is done when it flakes easily with a fork at the thickest part and an meat thermometer reads %[125–130°F for medium] (slightly translucent in the center) or %[140–145°F for fully cooked through]. Apply a second coat of glaze in the last 3 minutes of cooking.

8. 8

   Watch the plank — if you see flames licking up the sides, spritz them with a spray bottle of water. Some charring and smoke is expected and desirable; actual fire on the plank edges needs to be controlled.

9. 9

   Carefully remove the entire grill from the grill using tongs and insulated gloves — it will be very hot. Transfer to a heatproof surface. Let the salmon rest for 3–5 minutes, then garnish with fresh lemon slices and chopped dill or parsley. Serve directly from the plank for a dramatic presentation, or slide a spatula between the skin and flesh to lift individual portions onto plates (the skin will stick to the plank — that's fine).