Leek-Encrusted Cedar Planked Salmon
Think Salmon like you’ve never had it before. Perfectly moist, seasoned with the unexpected addition of smoked salmon. Leeks create the perfect crust. Enjoy this warm or cold the next day. Both equally delicious.
Author: Jaret Foster & Mona Johnson
- 1 pound 16 oz Wild Salmon, skin on
- 2 oz hot smoked salmon crumbled
- 2 leeks
- 1 tablespoon cracked black pepper
- Salt - to taste
- Olive oil
- 12 x4 cedar plank
Soak 1 12x4 cedar plank in luke-warm water for 1 hour or overnight.
Thinly slice leeks and toss with crumbled, hot smoked salmon, cracked black pepper and a drizzle of olive oil.
Season both sides of salmon with coarse salt. Place on cedar plank and cover completely with leek and smoked salmon mixture.
Grill on medium high heat until just cooked through. About 7-10 minutes depending on thickness of fish.
Alternate at home version: Bake at 375 degrees for approximately 15-20 minutes