PORTLAND, Ore. (KOIN) — Salmon season is here!
And though that may not bring the same excitement it used to, there are still many ways for you to enjoy one of the region’s staple foods.
Lyf Gildersleeve is the head chef and owner of Portland’s Flying Fish restaurant and joined Jenny and Emily Wednesday to talk about some of the things that’ll be cooking up in the coming weeks.
As a treat, Gildersleeve left a recipe for Cedar planked salmon:
Lyf’s note: Stay away from farm raised Atlantic salmon, they’re often raised unsustainably. Local Wild Chinook, Wild Alaska Sockeye, farm-raised Steelhead, and Wild Coho are the best options. Also recommended are dry seafood seasonings and Finishing salt.
- Soak plank for 30-60 min
- Rinse fish fillet and pat dry with paper towel
- Put on cedar plank skin side down, season with dry seafood seasonings and/or fresh herbs
- Pre-heat grill or oven to medium heat
- Place plank directly on grill grates or oven rack
- Cook with lid of grill down for 15-20 minutes depending on thickness of fillet.
- Do not flip fillet.
- Fish is done when fillet flakes apart with finger pressure, it should look a little wet on inside of fillet
- It will finish cooking for 5 minutes after you remove it from heat
- Remove entire plank and let rest for 5 minutes before serving
- Serve on cedar plank as the platter
