**Grilling Salmon with Cedar Planks**

The art of grilling salmon with cedar planks is a simple yet effective way to add flavor and texture to this delicate fish. To start, it's essential to prepare the plank. The speaker suggests using a big piece of salmon in little steak cuts if possible, as this allows for even coverage with the glaze. They also emphasize the importance of paying attention to the heat, as almost any amount of smoke can be overwhelming.

To achieve the perfect glaze, the speaker recommends throwing the salmon onto the fire, where it will absorb all the flavors. The goal is to get the glaze everywhere around the salmon when it cooks in the oven. With this approach, the speaker notes that a little bit of smoke going on is perfectly acceptable, as long as it doesn't interfere with the flavor of the house.

The next step involves preparing the parchment paper. The speaker warns against using regular parchment paper, as it can catch fire easily. Instead, they recommend using a specialized parchment paper designed for grilling. With this in mind, the speaker proceeds to place the salmon fillets on the parchment paper, leaving a little space between each piece.

Before placing the plank on the grill, the speaker takes a moment to sprinkle some salt and pepper over the top of each fillet. This adds a touch of seasoning to the dish without overpowering it. With the cedar planks removed from the heat, the speaker carefully places them on top of the salmon fillets, taking care not to touch them excessively.

As the glaze begins to cool down, the speaker recommends being liberal with its application, as this will ensure even coverage. The key to a successful glaze is to let it set properly before serving. In the event that some of the glaze does start to run off the salmon, the speaker advises simply turning the pan upside down to catch any stray drips.

Finally, the moment of truth arrives as the plank is placed in the oven at 350 degrees Fahrenheit for approximately 15 minutes. The resulting aroma wafting from the kitchen is nothing short of incredible, with notes of rosemary and jalapeno adding depth and complexity to the dish. As the speaker removes the pan from the oven, they're met with a perfectly cooked piece of salmon, still sizzling hot on the parchment paper.

**Choosing the Right Cedar Plank**

When selecting cedar planks for grilling salmon, it's essential to be mindful of the type of wood used. The speaker stresses that not all cedar is created equal, and that certain types are better suited for cooking than others. For this recipe, they recommend using a specialty food store or online retailer that carries high-quality cedar planks.

The benefits of using cedar planks for grilling salmon are numerous. Not only do they add a smoky flavor to the dish, but they also provide a unique texture that complements the tender fish perfectly. With proper care and handling, cedar planks can be reused multiple times, making them a sustainable option for outdoor cooking.

**Tips and Variations**

For those looking to experiment with different flavors, the speaker offers some helpful tips and variations on this recipe. One approach is to add other aromatics like onion or garlic to the glaze, which adds an extra layer of complexity to the dish. Additionally, the speaker suggests using different types of wood or spices to create unique flavor profiles.

When it comes to avoiding burnt or charred salmon, the speaker advises keeping a close eye on the temperature and adjusting as needed. A medium-low heat is often sufficient for achieving a nice glaze without overcooking the fish.

As the article concludes, it's clear that grilling salmon with cedar planks is a simple yet effective way to elevate this delicate fish into a show-stopping main course. With careful attention to detail and a bit of creativity, anyone can achieve perfectly cooked, smoky salmon that will impress even the most discerning palates.

"WEBVTTKind: captionsLanguage: encedar plank salmon Dynamite we're going to start with a little jalapeno jalapeno and some garlic  to get this spicy apricot chili glaze going so the jalapenos normally when I'm I'm doing them  on guys big bite is I'm taking them and taking the ribs and the seeds out that's where all the heat  is these I'm actually going to cut in rounds because I want a little bit more heat so I'm  going to leave the ribs and the seeds in okay now if you didn't have a jalapeno available a little  red chili flake would work good but jalapeno really is meant to go into this one okay now  my pan is nice and warm I've also preheated my oven with the broiler because I'm going to be  popping some peppers in there to let those kind of char up so I can take the skins off them okay  a little extra virgin olive oil saute pan not too hot because I want these to caramelize a  little bit I want some of the heat but I also want them to mellow out just a bit  got to hear a little Sizzle when it goes in or you're definitely not hot enough okay that's down  a couple cloves of garlic now the same thing with the garlic normally you'll see me mince it or put  it in a press or dice it up real fine this here I'm going to kind of do just in some real nice  thin slices and these will survive a little bit better in this pan you know a lot of times when  you see garlic Browning up you're knowing that it's becoming bitter these are going to actually  cook right about the same tempo that those jalapenos are okay and those go in next one  give a little toss get that oil moved all around we're going to add in a little whole grain mustard  and we're going to do the apricot preserves what if you don't have apricot preserves orange  marmalade would work good a little bit different flavor but it's that same idea where you're going  to be bringing a fruit into it a sweet fruit we're going to have a little bit of the acid  from the mustard coming in and then we've got a little bit of the heat from the jalapeno so you  can kind of mix this up the way you want I'm going to deglaze it with a little bit of white wine whoa  nice catch you see that well kind of nice catch all right so we deglaze it with a little white one  this also works great on game like if you're doing some pheasant if you want  to do some pork chops oh Dynamite on pork chops center cut bone in  okay and we'll crank this up now really high because the alcohol is going to protect that  so these now won't burn and we hit it with a little bit of the whole grain Dijon mustard  works good too you can even go yellow mustard if that's all you got one two three tablespoonsall right apricot preserves again when it comes to something like this like the apricot preserves  using the better quality works good because everything that you put into this is going to  come out in the flavor a lot of times people say with wine also well you know the wine is  not that great save it we'll cook with it don't cook with anything that you're not going to drink  and don't put it in the dish okay okay so now we've got the spicy now we've got a little bit  of the sour from the mustard now here comes the sweet so about a three quarters to a cup of that  of the apricot preserves excellent get a little spoon roll my corn see how the corn is starting  to Brown up that's just what we're looking for we're just going to try to get it done evenly  around there so I've got this working together these flavors are going to marry this is going to  reduce gonna make a really nice glaze that we're going to go and put on our salmon that's going to  go on the cedar plank that's going to go in the oven now I need to get the cedar planks down now  cedar planks why well the smell of them kind of smells like a closet or like a cigar humidor and  what ends up happening with this is some people soak them in in water and then throw them in the  oven and they almost steam a little bit and impart some flavor me I like to go a little  bit more Big Bite style and I actually don't soak them in the water I just throw them right on the  fire so I've got them down on the fire crank up the heat I'm almost going to let them burn now  this would be something you'd probably be a little more interested in doing outside on your barbecue  but you really have to pay caution because this almost might get you know glowing Embers on the  bottom which will create smoke when we put it in the oven so no kids doing this really do this  with some caution okay and you can see they're already starting to smoke now okay let's look at  the Salmon beautiful fillets what I'm trying to do here is we could use a big piece of salmon I  like to use them in little steak cuts if I can of the filet because I want this this glaze to get  everywhere around the salmon when it Cooks in the oven so these are looking pretty perfect look at  this what's going on here see how they're starting to smoke up perfect just where I want themthis is definitely the time to make sure that you don't have the smoke alarm going off okay look at  that a little bit of smoke going on right there and that's not too much because we don't want  to change the whole flavor of the house throw that one down that one got a little bit extra  okay so those goes down right there and then we'll throw the parchment paper on there parchment paper  is going to curl up in just a second unless I get these salmon salmon steaks down these fillets okaydon't put them too closely I see I knew it was going to curl up on me don't put them too close  together because we don't want them to be steaming each other give them a little separation I could  probably fit three fillets on here with this size and also I took the planks off of the fire because  see how that parchment paper it could actually catch on fire so we don't really want that to  happen let's go down that goes down let me hit it with a little salt a little pepper right on top oh  those look beautiful and cooking with cedar really adds some nice flavor you really have to watch out  though you can't just take any cedar that you find usually going to a barbecue store or online to a  specialty food store is where you can find these planks yeah let's go down there we go gives a nice  sweet earthy flavor to it okay now here that glaze is cooled down so it's not going to run off of the  salmon if I put it on there hot it might have a tendency to just kind of cruise right off of there  down a little bit more be liberal with it I'll show you a little trick of why this is not going  to wreck your oven when if it does start to run off of the salmon okay excellent turn that bad  boy off now these planks shouldn't be so hot that I can't touch them they're going to be all right  into the oven 350 degrees pop these on top there we go 350 degrees for about 15 minutes should  be fine take the pan that we had flip it upside down in case any of that glaze starts to run off  okay there we go now it's been down three about 350 on cedar planks wow look at those  how hot yeah they're hot I'm gonna pop those down on top of this  and I put that tray I put this cookie sheet underneath it because in case that apricot chili  glaze started to come off of there I didn't want that to drip all over my oven but look at that  and smell it the Rosemary's coming out a little bit of the jalapeno now I put it on the parchment  paper so what will be nice is that didn't stick to the wood and I might be able to use the wood again  oh look at that excellent flavor\n"