Chilean Salmon
Chilean Salmon
Plank-Roasted Chilean Salmon with Citrus-Cilantro Salsa
We love to serve this plank roasted salmon with potato salad, chilled beets, and pickled purple Daikon radish. Atlantic salmon from Chile is our preferred fish because it is firm, fatty, and holds up well to high-heat roasting.
Choose a 10-to 12-inch, ½-inch thick roasting plank made from alder, hickory or cedar. Make sure the plank is free of splinters and smooth to the touch.
Serves 4
Ingredients
- One (16-ounce) Atlantic salmon fillet from Chile, skin on
- 1 tablespoon kosher salt
Citrus-Cilantro Salsa
- ¼ cup chopped cilantro
- 1 cup prepared mild salsa (fresh if available in your grocery store)
- 1 teaspoon finely grated lime zest
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon whole coriander seeds
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Olive oil
Method
- An hour before you plan on grilling, place a roasting plank in a container and cover with water. Weigh the plank down to ensure it remains submerged. Then season the salmon filet on both sides with the kosher salt and refrigerate to lightly cure.
- In a medium bowl, combine the cilantro, salsa, lime zest and juice, coriander seeds, salt and pepper. Combine, taste, adjust salt and pepper. Refrigerate for 30 minutes.
- Preheat a grill to 350˚°F to 400˚°F. Lay a wet towel on a baking sheet and set near the grill. This is for the hot plank to sit on after grilling.
- Remove the plank from the water, pat dry, and set on a baking sheet or pan, to more easily carry it to the grill.
- Soak a paper towel in olive oil until saturated and rub on the plank to lightly coat it and prevent the fish from sticking. Lay the fish fillet in the center of the plank and spoon a few tablespoons of salsa on top.
- Set the plank with the salmon on the grill grate and close the lid. Cook until the internal temperature of the salmon reaches 126°F, 12 to 15 minutes, or until desired doneness.