I received a cedar roasting plank as a wedding gift almost nine years ago. It sat, unused, for about 8 years. Then one day, I discovered that my local fish shop had wild-caught sockeye salmon (and later coho salmon, and king salmon, when they were in season). I was a fan of smoked salmon but not crazy about salmon fillets, but the deep, dark red color of the fish beckoned me, so I decided to buy some. When I got home, I busted out that cedar plank, and let me tell you, I’ve been using it at least once a month to make delicious roasted salmon.

I find that wild-caught salmon has a more pronounced flavor than farmed, so it really doesn’t need much in the way of seasoning to really shine. This quick and easy glaze gives it a bit of flavor without overpowering the fish. Serves two.

Ingredients

  • 2 tbsp brown sugar
  • 2 tbsp sesame oil (you can use olive oil or canola oil instead of sesame)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp aji-mirin
  • 1 tbsp dry white wine (use 2 tbsp if you don’t have aji mirin)
  • 2 tbsp lemon or lime juice
  • salt, pepper, and five spice powder to taste

Preparation

Preheat oven to 350°F. Season salmon with salt, pepper, and five spice powder. I sometimes add a little Magic Dust. In a small bowl, whisk the rest of the ingredients until the sugar has dissolved. Place the salmon skin-side down on the pre-heated roasting plank or roasting pan (you can also use a cookie sheet with raised edges). Pour about 2/3 of the glaze over the salmon. Cook the salmon for about 20 – 30 minutes, depending on thickness. I prefer my salmon to be medium, and I find 20 minutes usually does the trick. Plate salmon, spoon some additional glaze over it and enjoy.