Cedar Roasted Salmon Recipe

Soak plank

Submerge the cedar plank in water for at least 1 hour (use a weight or place in the refrigerator). If short on time, soak 30 minutes and pat dry before use.

Prepare marinade

In a small bowl whisk together 2 tbs olive oil, soy sauce, brown sugar, Dijon mustard, minced garlic and black pepper until smooth.

Pat salmon dry with paper towels. Place skin-side down on a rimmed sheet. Brush the marinade over the flesh evenly. Let sit 10–15 minutes at room temperature to absorb flavors.

Arrange lemon slices on the cedar plank. Place the marinated salmon skin-side down on the plank over the lemon slices. Reserve any remaining marinade for glazing during the last few minutes of cook if desired.

Preheat oven to 400°F (205°C) or prepare a medium-hot grill. If using oven, place plank on a rimmed baking sheet. Roast until internal temperature reaches 125–130°F for medium-rare to medium (about 14–18 minutes depending on thickness). If grilling, place plank over indirect heat with a lid and cook similar time; watch for smoke and flare-ups.

During the last 2–3 minutes of cooking, brush reserved marinade over the top and finish until salmon flakes easily with a fork. Remove from heat and let rest 3–4 minutes on plank.

Preheat oven to 400°F (205°C) if not already hot. Halve larger fingerlings lengthwise so pieces are roughly uniform. Toss potatoes with 2 tbs butter (melted), 1 tbs olive oil, thyme, salt and pepper to coat.

Spread potatoes cut-side down on a rimmed baking sheet or in a roasting pan. Roast in the oven for 20–25 minutes until golden and tender when pierced with a knife. If cooking salmon on a cedar plank in the oven simultaneously, roast potatoes on a separate rack so they get direct heat and 20–25 minutes remains appropriate.

When potatoes are done, transfer to a warmed serving dish and keep warm until plating.

While potatoes roast, trim woody ends from asparagus (snap where it naturally breaks). Slice leeks in half lengthwise and rinse between layers to remove grit, then dry and cut into 2–3 inch lengths if preferred or leave halved for roasting.

Toss asparagus and leek pieces with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Place on a sheet pan in a single layer.

Roast in the oven alongside the potatoes for 8–12 minutes until asparagus is tender-crisp and leeks are slightly caramelized. Alternatively, you can sauté in a large skillet over medium-high heat for 6–8 minutes until tender and lightly browned.

Keep warm until ready to serve.

In a small saucepan over medium heat, combine the minced shallot and white wine (or fish stock). Simmer until liquid is reduced to about 1–2 tablespoons (about 3–4 minutes).

Lower heat to very low. Whisk in the cold cubed butter, a few pieces at a time, allowing each addition to emulsify before adding more. Continue until all butter is incorporated and the sauce is smooth and slightly thickened. If using, whisk in 1 tbs heavy cream for extra silkiness.

Stir in lemon juice, lemon zest, salt and white pepper. Taste and adjust seasoning. Keep warm over the lowest heat or in a thermos; do not boil or the sauce will break.

Stir in chopped parsley just before serving.

To serve, plate a portion of fingerling potatoes and a portion of asparagus and leeks. Slide a piece of cedar-roasted salmon onto the plate (or slice and place on top of vegetables). Spoon 1–2 tbs of warm lemon beurre fondue over the salmon and around vegetables.

Garnish with fresh dill or parsley and a lemon wedge. Serve immediately.