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Restaurants›Mama Stortini's Restaurant & Bar›Roasted Cedar Plank Fresh Salmon* Recipe

Roasted Cedar Plank Fresh Salmon* Recipe

Name: Mama Stortini's Restaurant & Bars Roasted Cedar Plank Fresh Salmon* Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs salmon fillet (skin-on), center-cut; 1 whole lemon; 3 tbsp dry vermouth; 4 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 each cedar plank (food-grade), 12 x 6 inches; 3 tbsp unsalted butter (for vermouth butter); 1 tbsp shallot, finely minced; 2 tbsp dry vermouth; 1 tsp lemon zest; 0.5 cups mayonnaise (preferably full-fat); 2 tbsp prepared basil pesto; 1 tsp garlic, minced; 1 tbsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 2 lbs russet or Yukon gold potatoes, peeled and cut into 1-inch cubes; 1 each garlic bulb (for roasting); 1 tsp olive oil (for garlic); 3 tbsp unsalted butter; 0.5 cups whole milk or heavy cream; 2 tbsp chives, finely chopped; 1 tsp salt; 0.5 tsp black pepper; 1 lbs seasonal vegetables (e.g., asparagus, baby carrots, broccolini); 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Mama Stortini's Restaurant & Bar

Time1h 15m

Serves4

lemon vermouth butter and pesto aioli, roasted on an aromatic cedar plank, served with roasted garlic and chive mashed potatoes and seasonal vegetables

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Ingredients

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Cedar-Plank Roasted Salmon

2 lbs salmon fillet (skin-on), center-cut

1 whole Lemon

3 tbsp dry vermouth

4 tbsp Unsalted butter

1 tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 each cedar plank (food-grade), 12 x 6 inches

Lemon Vermouth Butter & Pesto Aioli (finishing & sauce)

3 tbsp unsalted butter (for vermouth butter)

1 tbsp shallot, finely minced

2 tbsp dry vermouth

1 tsp Lemon zest

1/2 cups mayonnaise (preferably full-fat)

2 tbsp prepared basil pesto

1 tsp Garlic, minced

1 tbsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Roasted Garlic & Chive Mashed Potatoes

2 lbs russet or Yukon gold potatoes, peeled and cut into 1-inch cubes

1 each garlic bulb (for roasting)

1 tsp olive oil (for garlic)

3 tbsp Unsalted butter

1/2 cups whole milk or heavy cream

2 tbsp chives, finely chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

Seasonal Vegetables

1 lbs seasonal vegetables (e.g., asparagus, baby carrots, broccolini)

1 tbsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 each lemon wedges (for serving)

Method

Cedar-Plank Roasted Salmon

Soak the cedar plank: Submerge the cedar plank in water for at least 1 hour (or up to 3 hours) weighted with a plate to keep it submerged. Pat dry on top before using.

Preheat oven: Preheat oven to 425°F (220°C). If using a grill, preheat to medium-high and set up indirect heat.

Prepare salmon: Pat the salmon dry with paper towels. Place skin-side down on a rimmed baking sheet. Rub the flesh lightly with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Cedar plank placement: Place the soaked and patted cedar plank on a separate rimmed baking sheet (to catch drips). Place the seasoned salmon skin-side down on the plank.

Add vermouth butter: In a small saucepan over low heat, melt 4 tbsp unsalted butter with 3 tbsp dry vermouth and the juice of 1/2 lemon (about 1 tbsp). Bring to a gentle simmer for 1 minute to reduce slightly, then remove from heat. Spoon or brush about half of the mixture over the top of the salmon.

Roast: Transfer the plank with salmon to the preheated oven. Roast for 12–18 minutes, depending on thickness (about 12 minutes for 1-inch thick, up to 18 for 1.5–2 inches), until internal temperature in the thickest part reaches 125–130°F (52–54°C) for medium-rare to medium. If using a grill, place plank over indirect heat, close lid and cook 12–18 minutes.

Finish with butter: Remove salmon from oven when done. Brush remaining vermouth butter over the salmon. Let rest on the plank for 3–4 minutes. Transfer to a serving platter or leave on plank for family-style service.

Lemon Vermouth Butter & Pesto Aioli (finishing & sauce)

Lemon Vermouth Butter

While salmon roasts, prepare finishing butter: In a small saucepan over low heat, combine 3 tbsp unsalted butter, 1 tbsp minced shallot and 2 tbsp dry vermouth. Warm gently until butter is melted and shallot softens, 2–3 minutes. Stir in 1 tsp lemon zest and adjust salt/pepper to taste. Keep warm.

Pesto Aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp prepared basil pesto, 1 tsp minced garlic, 1 tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust acidity or salt. Chill until ready to serve. Reserve a spoonful to place on the plated salmon.

Roasted Garlic & Chive Mashed Potatoes

Roast the garlic: Preheat oven to 400°F (200°C) if not already hot. Slice the top off the garlic bulb to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Let cool, then squeeze out roasted garlic cloves and mash into a paste.

Cook potatoes: Place peeled, cubed potatoes in a large pot and cover with cold salted water (1 tsp salt). Bring to a boil, then simmer until potatoes are fork-tender, about 15–18 minutes. Drain well.

Mash and finish: Return potatoes to warm pot or a bowl. Add 3 tbsp unsalted butter, roasted garlic paste (from the whole bulb), and 1/2 cup warm milk or cream. Mash to desired texture (use potato masher or ricer for smoother results). Stir in 2 tbsp chopped chives, 1 tsp salt and 1/2 tsp black pepper. Keep warm until serving.

Seasonal Vegetables

Prepare vegetables: Trim and/or peel seasonal vegetables as needed (trim asparagus ends, peel carrots, trim broccolini). Toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Roast or sauté: For roasting — spread on a sheet pan and roast at 425°F (220°C) for 10–14 minutes until tender-crisp and lightly caramelized. For sautéing — heat a skillet over medium-high, add 1 tbsp olive oil, sauté vegetables 6–8 minutes until tender-crisp. Finish with a squeeze of lemon juice from wedges.