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Wood Stone’s Pacific Northwest location affords us what we believe to be the finest salmon in the world. Ours comes from the ecologically sound reefnet practices of Lummi Island Wild, which gives us the best possible beginning to a magnificent meal. Baked to a tender pink in a Wood Stone oven, we think this salmon tastes delicious when cooked to rare or medium rare.
Ingredients
1 ea. untreated cedar shake
1 Tbsp. olive oil
Kosher salt
6 oz. center cut salmon fillet, skin off and pin bones removed
1 ea. lemon wedge
Preparation
Oven Temperature: 525-575 degrees
- This recipe is for an individual portion. You can easily multiply it by the number of guests and either use that number of individual shakes or use larger planks for more of a family style presentation. Either way, rinse and then soak them for about 15 minutes in water.
- Flame Height: 4
- Rub the salmon with a little oil and sprinkle with salt. Drizzle a little oil on the cedar shake as well, to ensure that the salmon won’t stick. Place the thickest part of the salmon on the thinnest part of the shake.
- Place the shake in front of the flame with the thick part of the salmon closest to the flame and roast for 5 minutes.
- Return plank to just in front of the flame and cook for another 2 or 3 minutes.
- Serve on the plank with a lemon wedge.
Note: Every now and again the plank may go up in flames! Not to worry…remember the best place to have a fire is in your oven. Have your lemon wedges handy and squeeze them over the flame to extinguish it.
This simple Salmon recipe can also be accompanied by Roasted Asparagus and Potatoes or drizzle the salmon with a scented oil or an herb butter when it comes out of the oven.