Name: Cedar Plank Salmon with Chilli Garlic Oil
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 side of salmon, skin on; 3 tbsp coriander (cilantro), finely chopped; 4 tsp all-purpose rub (see page 00); 2 lemons, quartered; FOR THE CHILLI, LEMON & GARLIC OIL; 750ml (3 cups) Rapeseed (canola) oil; 2/3 cup chilli flakes, homemade or good quality shop bought; 2/3 cup garlic, finely chopped; 2 lemongrass stalks, pounded and cut into paper thin slices ( or close enough); 5 spring onions, cut into rings; Zest from 3 lemons, minced; 1 tsp salt

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This cedar plank salmon is so good dressed with the chilli garlic oil!

I love the flavour of salmon cooked on a cedar plank.

This cedar plank salmon is one of my favourites.

You need to make that oil as it is far better than you will get in a bottle at the shop.

Making the oil...

One of the reasons this cedar plank salmon is so good is the delicious chilli garlic oil that goes over it.

You can drizzle as much or as little as you like. The oil is easy to make.

Just watch the heat while cooking so that you don't burn the ingredients. After 15 minutes, you've got a delicious tasting chilli garlic oil that keeps for ages and is great on so many foods.

How to get the best flavour in the fish

It is essential that you use the freshest salmon you can get your hands on.

Then you need to choose the right charcoal. Never use that quick light charcoal or any starter fluid.

Think of the charcoal as an ingredient as it really does add to the flavour.

I use restaurant grade lumpwood and natural wood charcoal from Big K.

Then you need to find a good cedar plank. I get mine here.

Step by step photos...

Dried red chillies — You could purchase dried chilli flakes but you will get better results if you grind your own.

Simmering oil — Place the ground chillies and the remaining oil ingredients in the oil and bring to 107c/225f and no hotter than 121c/250f.

Checking the oil temperature

I used to use an oil thermometer but now I just know what it the oil is supposed to look like when simmering.

If you don't have an oil thermometer, just watch the oil as the ingredients cook. It should have small bubbles on the surface.

Stir and watch the ingredients in the oil. They should be simmering away nicely with no sign of burning. They can take the required heat for 15 minutes and still look soft and nice.

Making chilli garlic oil — Ingredients after turning off the burner.

Chilli garlic oil — This oil will keep for months. I leave all the ingredient in it and serve them too but you can filter it if you prefer.

Roasting cedar plank — Soak the cedar plank at least 30 minutes in water before starting. Bring your bbq to 150/300f and place it on the grill for two minutes.

If you like this cedar plank salmon recipe, you might like to try some of these BBQ recipes too.

Lamb seekh kebabs
Chicken seekh kebabs
Chicken and lamb seekh kebabs
Cheesy lamb seekh kebabs
Spicy lamb burra kebabs
Stuffed potato kebabs
Homemade karahi naans

My all purpose rub recipe...

This delicious spice rub is not only great for cedar plank salmon. It's delicious on slow cooked meat joints like pork butt, whole chickens and beef brisket.

It's also good on smaller cuts cooked over fire. Give it a go. You will have lots leftover but it keeps for at least three months as long as you aren't using old spices.

You could of course scale it down if you like.

4 tbsp paprika
4 tbsp salt
4 tbsp light brown sugar or grated jaggery
4 tbsp granulated garlic
3 tbsp granulated onion
2 tbsp Kashmiri chilli powder
2 tsp black pepper
1 ½ tsp ground cumin
1 ½ tsp ground coriander

Pour all of the ingredients into a glass jar and mix well to combine. Store in a dry, cool location until ready to use.

Here are a few other popular salmon recipes to try!

Yield: 4

Cedar Plank Salmon with Chilli Garlic Oil

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

1 side of salmon, skin on
3 tbsp coriander (cilantro), finely chopped
4 tsp all-purpose rub (see page 00)
2 lemons, quartered
FOR THE CHILLI, LEMON & GARLIC OIL
750ml (3 cups) Rapeseed (canola) oil
2/3 cup chilli flakes, homemade or good quality shop bought
2/3 cup garlic, finely chopped
2 lemongrass stalks, pounded and cut into paper thin slices ( or close enough)
5 spring onions, cut into rings
Zest from 3 lemons, minced
1 tsp salt

Instructions

Soak the cedar plank for at least 30 minutes before starting.
Make the oil first. Put all of the oil ingredients in a saucepan and bring to a steady bubble over moderate heat. It is important to cook the oil between 107c/225f and no hotter than
121c/250f.
I now know what this looks like but if this is your first time, you might want to use an oil thermometer or at least watch it closely to ensure the ingredients in the oil aren’t burning.
Simmer at about 107c/225f for 15 minutes then allow to cool a little. Pour into a clean glass jar and store at room temperature in a cool, dry location like a cupboard.
To cook the salmon, set up your BBQ for indirect heat cooking. Close the lid and bring to 150c/300f. When ready, place the soaked cedar plank over the cooler side for two minutes, covered.
Now place the salmon on the plank and sprinkle with the all-purpose rub and lemon slices.
Place back in the barbecue and cook for 15 minutes or until you are happy with the doneness. 15 minutes will cook the exterior and the centre will still be a bit pink so cook for longer if desired.
Serve, garnished with coriander (cilantro) and some of the chilli garlic oil.