What are common mistakes when making Cedar-Planked Salmon?

Unsoaked plank — the plank catches fire; the salmon chars from the outside rather than being gently cedar-smoked High direct heat — too much heat burns the plank before the salmon is cooked through; use moderate heat and allow 15–20 minutes cooking time Cooking without a lid or cover — without a cover, the cedar smoke dissipates; covering concentrates the smoke around the salmon Flavouring the salmon aggressively — cedar imparts a subtle but specific flavour; aggressive marinades compete with an

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AM.24.0001 American

Cedar-Planked Salmon

Indigenous North American — Proteins & Mains

Cedar-Planked Salmon

One of 2 entries · Indigenous North American — Proteins & Mains

I · Origin

Pacific Northwest, North America — Chinook, Nez Percé, and dozens of Pacific Northwest Indigenous nations; salmon has been the foundation of this culture for over 10,000 years; cedar plank cooking specifically associated with Chinook and Kwakwaka'wakw traditions

II · Description

A Pacific Northwest Indigenous technique — salmon fillets are secured to untreated cedar planks and cooked over an open fire, positioned so the skin side faces the plank and the flesh absorbs the aromatic smoke of the burning cedar wood while the heat radiates through the plank. The technique is specifically associated with the salmon-dependent cultures of the Pacific Northwest: the Chinook, Nez Percé, Yakama, Kwakwaka'wakw, and dozens of other nations for whom salmon has been the foundation of diet, economy, and spiritual life for thousands of years. Cedar's tannin-rich, aromatic smoke produces a subtle, woodsy, slightly resinous note that is distinct from oak or apple wood smoking and perfectly paired with salmon's fatty richness. The contemporary restaurant version (cedar plank on a gas grill) is an adaptation of this technique.

III · The Thread

The wood-plank cooking technique parallels Scandinavian gravlax on birch boards and Finnish kalakukko (fish baked in rye bread); the cedar-smoke aromatic parallels Lebanese cedar-smoked meats; as a fatty fish treated with aromatic wood smoke, it parallels Japanese saikyo-yaki (miso-marinated salmon)

IV · Flavour Context

Ceremonial and celebratory food at salmon feasts; now also contemporary Pacific Northwest restaurant cuisine; served with camas bulb, wild greens, and huckleberries; pairs with Willamette Valley Pinot Noir or Oregon Riesling

I Preparation II General III Pastry Technique IV Heat Application V Wet Heat VI Presentation And Philosophy VII Sauce Making VIII Grains And Dough IX Preparation And Service X Viral

Further training content for this entry is being completed.