|This was the planked salmon prepared by Laura and Anthony.|
On our recent trip to Cape Breton, Laura and Anthony prepared delicious planked salmon. As soon as I returned home, I did the same. At Whole Foods I bought two nice pieces of wild salmon, where the thickness was more or less uniform. I decided to use the hickory planks, because I like the hickory flavor.
I soaked the planks overnight so that they were wet through. You will need to put some kind of weight on the planks to hold them in the water.
|Soaked the hickory planks overnight.|
I preheated the oven to 350 degrees. I place the two planks on a cookie sheet with lips so that any of the juice would not run out in the oven. I oiled the fish on both sides with olive oil and placed it skin side down on the planks.
|Oiled on both sides. Fish placed skin side down.|
I seasoned with fresh ground pepper and smoke maple flakes that I had on hand.
|Seasoned with fresh ground pepper and smoked maple flakes.|
|Into the oven preheated to 350 degrees.|
Cooking time was 20 minutes at which the salmon flaked perfectly.
|Out of oven.|
|Ready to serve. This is good at room temperature or even cold.|
This is so easy and I think it is going to be my go to way to cook salmon in the future.