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Cedar-Planked Salmon with Red Pepper & Caper Sauce


Serves four.

  • Make the menu:
    A Seattle Salmon Supper
  • by from Fine Cooking
    Issue 94

Though this grilling method hails from the Pacific Northwest, it's paired with Spanish flavors in the sauce. You can find small cedar planks meant for cooking at many supermarkets.

For the sauce:
  • 1/2 cup jarred piquillo peppers or roasted red peppers
  • 1-1/2 Tbs. sherry vinegar or red-wine vinegar
  • 1/2 tsp. Dijon mustard
  • 1 medium clove garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 Tbs. brine-packed capers, rinsed and chopped
  • 1-1/2 Tbs. finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
For the salmon:
  • 1 tsp. granulated sugar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika
  • Kosher salt and freshly ground black pepper
  • Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
  • 2 tsp. extra-virgin olive oil
Make the sauce:

Put the peppers, vinegar, mustard, and garlic in a blender and begin to puree. With the blender running, add the oil in a thin, steady stream. Transfer to a small bowl, stir in the capers, parsley, 1/2 tsp. salt, and 1/8 tsp. pepper. Season to taste with more salt and pepper if needed.

Prepare the salmon:

Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. In a small bowl, mix the sugar, cumin, pimentón, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle the mixture over the salmon and let sit at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours.

Prepare a two-zone fire on a gas or charcoal grill: On a gas grill, set two of the burners to high (one if your grill only has two burners) and leave one burner off. On a charcoal grill, push all of the lit coals to one side of the grill.

Set the cedar plank on the grill over the hot zone, cover the grill, and wait until the plank starts to smoke, 2 to 3 minutes. Meanwhile, rub the skinned sides of the salmon fillets with the oil. Slide the plank to the cooler zone and arrange the salmon on top, oiled side down and thicker ends closest to the hot zone. Cover the grill (vents open on a charcoal grill) and cook until the fish is almost cooked through with just a touch of pink in the center—make a nick with a paring knife in the thicker part of a fillet to check—or an instant-read thermometer inserted in a thick part registers 135°F, 10 to 14 minutes. Transfer the fish (still on the plank) to a serving platter and serve with the sauce.

Make Ahead Tips

The sauce can be made up to two days ahead and stored in the refrigerator.

Serving Suggestions

Serve with Sauteed Spinach with Pine Nuts and Raisins. Or turn it into a party with simple tapas like Manchego in Olive Oil.

Photo: Scott Phillips

Outstanding. My country club dinner guests raved. And the secret is: it is so easy (but you don't have to tell). I used the leftover caper sauce the next day on roasted cauliflower. Yum.

The rub was too salty--the only flavor that you tasted from the rub was salt. The sauce was well-seasoned and quite tasty. I would definitely make this recipe again but decrease the salt in the rub by at least one-half.

This was soooo good! A great dish for a summer night-I made this when it was more than 100 degrees outside. The fish turned out perfectly, with a great smokey flavor. The sauce may be a bit on the salty side-I would suggest using less salt than the 1-1/2 tsp. called for in the recipe, and adding more as needed.

Made it last summer and repeated it this year. Always a crowd pleaser! I served it with the heirloom tomato and peach salad featured this summer.

This salmon is SOOO good!! It definitely has a smokey taste to it..a must try! It will become a regular in my household- not to difficult too make either.

smoked ahi- large, thin, nice firm piece; smokey flavor - not too smokey, Mmmm. Excellent sauce, roasted red peppers! Sauce works well w/other fish too.

This is a totally delightful meal. Easy to make, fantastic taste. Everyone in the household loved it! While I am not a salmon lover, I plan on serving this meal more often!!!

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