Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cedar-Plank Salmon Fillet
Smoked Salmon Rillette
Dashi-Sesame Sauce & Garnish
Method
Cedar-Plank Salmon Fillet
- 1
Soak plank and preheat
Submerge the cedar plank in water for at least 1 hour (or 30 minutes if thin) to prevent burning. Preheat grill to medium (about 375-400°F / 190-200°C). If using oven, preheat to 400°F (200°C) and place a baking sheet lined with foil.
- 2
- 3
Marinade
In a small bowl combine soy sauce, mirin, sesame oil, and lemon juice. Lightly brush half the mixture over the flesh side of the salmon. Reserve the remainder for finishing.
- 4
Sear and place on plank
Lightly oil the cedar plank and brush the salmon with neutral oil. On a hot grill or in a hot skillet, sear the skin side for 30–60 seconds to help release from the plank and render a bit of fat. Place the plank on the grill (or baking sheet in the oven), flesh side up.
- 5
Cook
Close the grill lid and cook for 10–14 minutes, depending on thickness, until the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium. In the oven, bake 12–16 minutes. Avoid overcooking; salmon will continue to carryover cook for a few minutes after removal.
- 6
Finish
Remove the salmon from heat. Brush with the reserved soy-mirin glaze, sprinkle toasted sesame seeds and garnish with microgreens or sliced scallion. Let rest 2–3 minutes before slicing into portions.
Smoked Salmon Rillette
- 7
Combine ingredients
In a medium bowl, add the flaked smoked salmon and optional cooked fresh salmon. Gently fold in the softened butter, creme fraiche, Dijon, lemon zest, chopped capers, chopped chives, and a pinch of white pepper. Mix until homogenous but still slightly textured — you want small flakes to remain for mouthfeel.
- 8
Adjust seasoning & chill
Taste and adjust with a little extra lemon zest or salt if needed (remember smoked salmon can be salty). Pack the rillette into a small ramekin or mold, smoothing the top. Cover and chill in the refrigerator for at least 30 minutes to firm and let flavors meld. Bring to near-chilled temperature before serving.
Dashi-Sesame Sauce & Assembly
- 9
Make sauce
Warm the dashi gently in a small saucepan over low heat (do not boil). Whisk in light soy sauce and mirin. In a separate small bowl, combine the white sesame paste, rice vinegar, grated ginger, grated garlic and neutral oil to loosen the paste; gradually whisk in 1/4 cup of the warm dashi until smooth and silky. Combine with the remaining dashi and adjust thickness—if too thin, return briefly to low heat to reduce slightly. Finish with a teaspoon of sesame oil and toasted sesame seeds. Taste and correct balance with a pinch of salt or a touch more vinegar if needed.
- 10
Plate
Spoon a small pool of the warm dashi-sesame sauce onto the plate. Place a portion (about 4–6 oz total prepared weight) of cedar-plank salmon sliced into 3–4 medallions slightly over the sauce. Place a quenelle or scoop (about 2–3 tablespoons) of chilled smoked salmon rillette beside the salmon. Drizzle a few drops of extra sesame oil or reserved soy-mirin glaze over the cedar salmon if desired. Garnish with micro shiso or microgreens and a light sprinkle of toasted sesame seeds. Serve immediately while cedar salmon is warm and rillette is chilled or near-chilled.
- 11
Serve
Provide crusty bread, crackers, or thin cucumber rounds if desired to enjoy with the rillette. The contrast of warm cedar salmon, cool smoked rillette and savory dashi-sesame sauce is the intended interplay.