Cedar Roasted Salmon Recipe

prepare cedar plank

Soak cedar plank in water for at least 1 hour (or 30 minutes in hot water) before cooking to prevent burning. Preheat oven to 425°F (220°C) with rack in middle position. If using a grill, preheat to medium-high.

season salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Zest half the lemon and set zest aside; cut the lemon into wedges for finishing.

pan-sear

Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When shimmering, place salmon fillets skin-side down and sear 2 to 3 minutes until skin is crisp and releases easily. Do not fully cook through—just develop color and texture.

transfer to cedar plank

Brush a thin film of olive oil or melted butter on the soaked cedar plank. Transfer seared fillets, skin-side down, onto the plank. Add a small pat (about 1/2 tbs each) of unsalted butter on top of each fillet and a light sprinkling of lemon zest.

roast on plank

Place the plank with salmon directly in the preheated oven and roast 6 to 10 minutes, depending on thickness, until the internal temperature reads 120–125°F for medium-rare to medium (salmon will continue to cook slightly after resting). If using a grill, place plank over indirect heat, cover, and cook similar time, watching for flare-ups.

finish

Remove salmon from oven and let rest 3 minutes. Squeeze a little lemon over each fillet just before serving.

Prepare tomatoes by cutting a shallow X on the bottom of each and blanching in boiling water for 20–30 seconds, then plunge into an ice bath. Peel and chop tomatoes, removing most seeds for a smoother coulis.

In a small saucepan over medium heat, warm 2 tbs extra-virgin olive oil. Add the chopped shallot and cook gently until translucent, about 2 minutes. Add the garlic and cook 30 seconds more until fragrant.

Add chopped yellow tomatoes, 2 tbs white wine, 1 tsp white balsamic vinegar, 1/2 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook 8–10 minutes until tomatoes break down.

Remove from heat and let cool slightly. Transfer mixture to a blender or use an immersion blender and purée until smooth. Taste and adjust seasoning. If you prefer a silkier coulis, pass through a fine mesh strainer. Keep warm or reheat gently before plating.

In a small food processor, combine 1 cup fresh basil leaves, 2 tbs pine nuts, 1 grated garlic clove, and 1/4 cup grated parmesan. Pulse to a coarse paste.

With the processor running, stream in 4 tbs extra-virgin olive oil until emulsified and smooth. Season with 1/4 tsp kosher salt and a pinch (1/8 tsp) of black pepper. Taste and adjust. Keep at room temperature until plating; stir before using.

Bring a medium pot of salted water to a boil and add halved fingerling potatoes. Par-cook 6–8 minutes until just tender when pierced with a knife. Drain and let dry briefly.

In a large skillet over medium heat, melt 3 tbs unsalted butter. Continue to cook, swirling occasionally, until butter foams and turns golden brown with a nutty aroma (brown butter), about 3–4 minutes. Watch carefully to avoid burning.

Add the par-cooked fingerlings to the brown butter, add smashed garlic cloves and thyme sprigs, and cook, turning occasionally, until potatoes are golden and edges crisp, about 6–8 minutes. Season with 3/4 tsp kosher salt and 1/2 tsp black pepper. Remove and discard thyme stems and smashed garlic before plating, or leave small sprigs for garnish if desired.

Heat 1 tbs olive oil in a skillet over medium-high heat until shimmering. Add minced garlic and sauté 15–20 seconds until fragrant but not browned.

Add the sliced zucchini and summer squash in a single layer if possible. Sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté, tossing occasionally, for 4–6 minutes until tender-crisp and lightly golden at edges.

Remove from heat and finish with chiffonaded basil leaves. Toss gently and keep warm for plating.