Cedar Plank Salmon with Chianti Honey Glaze

By Sprig Originals ✓ · cooked up in Sprig

A soaked cedar plank turns salmon smoky and silky without any special equipment, while a bottle-end of Chianti simmers down with honey, shallot and a splash of balsamic into a glossy, brushable glaze. Grill it for real wood smoke, or roast the plank right in the oven — both routes are written out, both take about 20 minutes of actual cooking.

Ingredients

• 1 untreated cedar grilling plank (about 7 x 15 inches)
• 1 1/2 lb skin-on salmon fillet, center cut, in one piece or 4 portions
• 2 tsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 sprigs fresh rosemary
• 1/2 lemon, cut into thin slices

• 1 1/2 cups Chianti or other dry Italian red wine
• 1 small shallot, minced
• 1 clove garlic, smashed
• 3 tbsp honey
• 1 tbsp balsamic vinegar
• 1 sprig fresh thyme
• 1 tbsp cold unsalted butter
• 1 pinch kosher salt

• 1 tbsp chopped fresh flat-leaf parsley
• flaky sea salt
• lemon wedges, for serving

Instructions

1. Submerge the cedar plank in water at least 1 hour before cooking (2 hours is better). Weigh it down with a can or a filled bowl so it stays under. A soaked plank steams instead of burning — this step is not optional.
2. Make the glaze: combine the Chianti, shallot, garlic, honey, balsamic and thyme sprig in a small saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook 12 to 16 minutes, until reduced to about 1/3 cup and thick enough to coat the back of a spoon in a syrupy sheet. It should still pour, not gel.
3. Strain the glaze through a fine-mesh sieve into a small bowl, pressing on the solids, then whisk in the cold butter and a pinch of salt. Set aside; it will thicken further as it cools. If it stiffens too much, warm it briefly with a teaspoon of water.
4. Pat the salmon completely dry. Rub all over with olive oil and season the flesh with the kosher salt and pepper. Let it sit at room temperature while the grill or oven heats, about 15 minutes.
5. FOR THE GRILL: Heat a gas grill to medium, about 400°F, or bank a charcoal fire to one side. Pull the plank from the water and shake it dry. Set the bare plank directly over the heat for 3 to 4 minutes, until it smells smoky and starts to crackle, then flip it charred-side up.
6. Lay the rosemary sprigs and lemon slices on the toasted plank and set the salmon skin-side down on top. Cover the grill and cook 12 to 16 minutes for a 1 1/4-inch-thick fillet, until the thickest part registers 125°F for medium or 130°F for medium-well. Keep a spray bottle of water nearby in case the plank edges flame up.
7. FOR THE OVEN (no grill needed): Heat the oven to 400°F with a rack in the upper third. Set the drained plank on a rimmed baking sheet, top with rosemary, lemon slices and the salmon, and roast 15 to 20 minutes to the same internal temperatures. For color, run it under the broiler for the last 1 to 2 minutes, watching closely.
8. Brush the salmon with about half the glaze during the last 4 minutes of cooking, either on the grill with the lid down or in the oven, so it sets into a lacquer rather than sliding off.
9. Slide the plank onto a heatproof board or trivet and let the salmon rest 5 minutes. Brush or drizzle with the remaining glaze, scatter with parsley and flaky salt, and serve straight off the plank with lemon wedges.
10. Serve with something starchy that will catch the glaze — soft polenta, roasted fingerlings, or white beans with olive oil and sage.

Chef's tips

Nutrition (per serving, estimated)

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