The smell of smoke from the surrounding fires reminds me of the smoky aroma of cedar-planked salmon. It’s one of my favorite, most simple summer entrees.

The water-logged cedar plank imparts a delicious smoky taste to the fish. (By the way, you can also cook vegetables, chicken and other meats on cedar planks. Experiment.)

I’m lucky that I’m married to a woodworker, so Bruce keeps me well-stocked in cedar planks. However, while it’s certainly less expensive to use home-made cedar planks than store-bought ones, please make sure  any cedar you buy is chemical-free. (See Bruce’s story, below, about do-it-yourself planks.)

One more thing. Most of the time I bake one large salmon fillet on one large plank for a crowd. But sometimes it’s really fun (and cute) to give diners their own little planked salmons, served directly on their dinner plates. The process is the same.

Either way, enjoy. And I hope the next scent of smoke around your place comes from cooking, not north state fires.

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Cedar-Plank Salmon

with Lemon-Caper Butter

1 cedar plank

1 large salmon fillet

2 lemons

2 tablespoons mayonnaise

1 teaspoon dill

1 tablespoon capers

Freshly ground salt and pepper, to taste

Soak clean, non-chemically treated cedar plank in clear water for at least four hours.

Meanwhile, prepare the sauce recipe, below.

Lemon caper sauce

2 tablespoon capers

1 tablespoon dill

1 cube butter, softened

1 garlic clove, finely chopped

Place all ingredients in a bowl and mix well. Refrigerate until ready to use. When ready to serve, microwave the sauce until the butter melts. Stir well. Drizzle some sauce over the salmon immediately after barbecuing. Pass the remaining sauce with the salmon when you serve it.

For salmon: Preheat barbecue or oven to about 300-350 degrees. (Indirect works best in the barbecue. If you use too high a temperature even the wettest plank will catch fire.)

Zest and juice 1 lemon. Slice the other lemon for garnish. Set aside.

Place salmon, skin-side down, on wet plank.

Blend the mayonnaise, about 1 teaspoon lemon zest, 2 tablespoons lemon juice and the capers in a bowl with the mayonnaise and dill. Slather the fish with the mixture. Season with salt and pepper.

To barbecue: Place the fish-topped cedar plank directly on the barbecue grill, as far away from direct flame as possible. Close the barbecue. Bake for about 15 to 20 minutes, or until fork-ready. (Fish doneness depends upon your personal taste, as well as the fish size. Check after about 10 minutes.)

To oven-bake: Place the fish-topped cedar plank on a rimmed baking sheet in the center of the oven. Bake as directed above.

Leaving the fish on the board, remove the plank from the heat. Cover with foil or large lid to keep the fish hot until ready to serve. Lift salmon off the board, leaving the skin behind. Garnish with lemon and serve with the Lemon Caper sauce.

Strawberry Crepes

I didn’t forget.

To see the recipe click here on Shasta Edibles for my featured summer recipes: Strawberry Crepes for dessert and Roasted Asparagus as an side dish.

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Cedar planks by: Bruce Greenberg

When Doni and I are planning a cedar plank salmon dinner it’s my job to provide the planks.

Though cedar boards can be purchased at any number of kitchen supply stores, I’ve even seen them at Carmonas Appliance Center, hardware stores, grocery stores and gift shops.

I’ve found it most efficient and least costly to go to a lumber yard and buy cedar boards to make my own planks.

If you buy packaged cedar-planks, expect to pay about $12 for about 4 18-inch boards.

But if you cut your own, you will pay about $2 for the same four boards. For efficiency, I buy about six fence boards at a time and have enough for the summer grilling season.

It’s easy for me to make boards since I happen to have a wood shop on site, but for those of you who don’t, here’s a trick to save a few dollars and impress your dinner guests with your McGyver skills.

Go somewhere like Home Depot and buy some untreated, 6-foot cedar fencing. It will cost you about $2 a board. (The reason cedar is not usually treated is it’s naturally rot-resistant.)

An employee will take the wood to the back of the store and cut it to any length you choose. You can cut lengths for different size salmon and even cut some for individual servings.

On your way out of the store pick up a couple of sheets of 80-grit sandpaper. When you get home lightly sand the boards.

Though I like having fiber in my diet, I prefer not to get it in the form of splinters.

Tip: After the boards are cut and sanded, leave them in the sun for a few days to really dry out. It helps bring out the natural cedar scent when they get hot.

Bon appetit!

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