Having grown up in the Pacific Northwest, and especially after living in Seattle through college, I have a thing for salmon. With this past week heralding the opening of the Copper River salmon run for 2008, it seemed only fitting to cook up some of this tasty fish. Copper River salmon is available only for a narrow window in the spring, but this recipe works equally well with any salmon variety.
The true highlight of this recipe is the dry rub that you place on the salmon prior to cooking. It is probably the best dry rub I've ever tasted on a fish and one reason why I rarely order salmon at restaurants, it just doesn't compare in my opinion. Now the rub does contain a little sugar but I consider it an acceptable amount.
Salmon Dry Rub
These proportions will make enough dry rub for about 3-4 lbs of salmon--depending on how well you like it seasoned. I usually scale up the proportions and make a big batch of the rub at one time so I have it on hand. That way if you get the hankering for salmon on the way home from work, you just have to pick up some fish, sprinkle on the dry rub and you're ready to eat in less than half an hour.
2 tsp. lemon pepper
1 tsp. granulated garlic
1 tsp. dry tarragon
1 tsp. dry basil
1 tbsp. paprika
1 tbsp kosher salt
2 tsp brown sugar
Combine all ingredients in a food processor and mix well. Store for up to a 9 months in an airtight container away from light or heat. The rub may "clump up" during storage (due to the brown sugar). Just give it a good shake before you use it.
I keep mine in an old spice jar, that way the container doubles as a dispenser.
Chef Howie's Cedar Plank Cookbook
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To prepare the salmon, rinse with cold water and pat dry with a paper towel. For cooking methods I have 2 options.
Option 1: Oven
Transfer salmon to an aluminum foil covered baking sheet. Sprinkle dry rub over salmon to coat (add enough so that the top of the salmon has a uniform reddish color). Bake at 350 for 20-30 minutes (this obviously depends on the size of the salmon, I usually cook 1.5 lbs at at time) or until easy to flake with a fork (see picture below).
Option 2: Grill on Cedar Plank
This is a very traditional Pacific Northwest cooking method and it infuses the food with a light smoky cedar flavor. Cedar planks can usually be found at most major stores like Central Market or Whole Foods. You can also get it from a lumber store...just make sure it's untreated cedar!!
Preheat your grill and soak the cedar plank in water for 45-60 minutes (this prevents instantaneous combustion and encourages smoking). Remove the plank from the water, place seasoned salmon on top. Place plank on grill for 30-40 minutes or until fork tender.
Oh...keep a water bottle on hand to put out any "minor" fires should they creep up on the edges of the cedar plank.
Enjoy with a vegetable side of your choice!! Grilled green beans are especially great with this dish.
2 comments:
We were so salmon spoiled in Seattle. Also, I'm hoping the recipe for your "side of choice" shows up later this week. :) Is that quinoa with peas and carrots??
Indeed it is quinoa with peas and carrots. Since weeknights are a bit of a time crunch I use frozen vegetables as my side. If you mix it up with some brown rice or quinoa, though, it tastes pretty good!
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