Planked Caesar Salmon

Planked Caesar Salmon

I bought this big slab of salmon from Costco and decided to grill it since the weather was so nice. We soaked a cedar plank for a couple of hours before we place the fish on top of it. Soaking this plank can get tricky because it floats. I placed the plank in a half size rimmed sheet pan and filled it with water. I then place a can of beans on top of the plank to weigh it down so it was fully submerged in the water. The soaking keeps the plank from catching on fire. It’s important that you do not place the plank over direct heat. We placed it in the middle of the charcoal grill and piled the lit coals on either side. The cedar plank gives the fish a nice wood smoke flavor.  

Caesar Salmon

2 cloves of garlic

¼ teaspoon of kosher salt

1 Tablespoon of anchovy paste

2 teaspoons of lemon zest

2 Tablespoons of fresh lemon juice

1 Tablespoon of red-wine vinegar

1 Tablespoon of Dijon mustard

½ cup of olive oil

Black pepper to taste

2 lbs. slab of salmon

Cedar plank

Smash the garlic cloves with the kosher salt until a paste is formed. Combine the garlic paste and everything else except the salmon and the plank in a glass jar with a tight fitting lid. Shake vigorously and set aside.

Submerge the cedar plank in water and soak for a couple of hours. Light a charcoal grill. When the coals are an ash color push them to either side of the grill leaving the middle empty.

Place the salmon on the plank and brush the Caesar salad dressing over the top. Reserve the rest of the dressing. Place the planked salmon in the middle of the grill. Close the lid and grill for about 12-16 minutes. Remove from the grill and brush the salmon again with the salad dressing. Slice into 4 – 6 pieces and serve over garlicky wilted spinach. Pass the remaining dressing at the table.

Garlicky Wilted Spinach

4 bundles of fresh spinach

2 cloves of garlic finely minced

Kosher Salt & pepper to taste

2 teaspoons of fresh lemon juice

1 Tablespoon of olive oil

Remove the stems of the spinach leaves and rinse with cold water. Heat the oil in a large sauté pan. Add the garlic and cook for 30 seconds or until the garlic is fragrant. Add the spinach leaves and sauté until all the spinach has wilted. Remove from heat and stir in the salt & pepper and the lemon juice. Serve immediately.

Serves 4-6