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Home / Food and Wine Pairings / Cedar plank salmon with tarragon mustard glaze

Cedar plank salmon with tarragon mustard glaze

Chef, Lenny Redé
Wine Pairings:   Pinot Noir

, 

Get the best flavor from the wine and the salmon with an Oregon Pinot Noir

 

Savvy match: Pairing wine with a cedar plank salmon is more difficult than one may think, especially if you’re going with red wine. To get the best flavor expression from both the wine and the salmon, go with an Oregon Pinot Noir. The Pinot Noir’s low tannin guarantees a happy meeting with the fleshy salmon, something most red wines can’t do.

The cedar plank salmon cooking method has probably been around as long as people have fished salmon out of the rivers of the Pacific Northwest. I find it an incredibly practical and handy way of cooking salmon, especially for large groups or parties. The cedar plank adds a subtle flavor while the plank releases steam, keeping the fish moist. I find it also makes for easy handling of the fish. I will serve the fish right from the plank; for a formal dinner, I will precut the salmon into filets. 

Ingredients

  • 16-20 ounces salmon, deboned
  • 1 small cedar grilling plank, soaked in water for at least 1 hour
  • 3 tablespoons vegetable oil
  • Salt
  • Pepper
  Glaze:
  • 2 tablespoons whole grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon tarragon

Steps

1.

Soak the plank in water for at least 1 hour or overnight.

2.

Combine all the ingredients for the marinade in a large bowl. This can be made ahead of time.

3.

Lay cedar planks on a baking sheet and spread with oil. Place salmon skin side down on plank, season with salt and pepper. Brush with the glaze.

4.

For grilling:

Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 minutes. The internal temperature should read 130 degrees F.

5.

For an oven:

Preheat to 375 degrees F. Place sheet pan with plank on center rack. Place salmon skin side down on plank, season with salt and pepper. Brush with the glaze. Bake until flesh is just cooked through and flakes easily, about 20 minutes. Check the internal temp for 130 degrees F.

6.

Transfer the salmon and plank to a platter and serve right off the plank. Serve with roasted vegetables and potatoes.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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