Fishing with Cliff

When the Pink Salmon run in Puget Sound, we often times are left wondering what to do with the abundance of fish we have to work with.  While we smoke a lot of fish, we do some other things with them too.  One of the common complaints about Pink Salmon is that in comparison to other salmon it is bland.  This recipe gets around that by marinating the whole fish and then grilling it on a cedar plank.

Preparation time: 20 minutes, plus 1 hour marinating time
Cooking time: 25 to 30 minutes
Makes: 4 to 6 servings

• 2 Tbsp Honey
• 2 Tbsp Dijon Mustard
• 1 Tbsp Olive Oil
• 1 Tbsp Lemon Juice
• 1 Garlic Clove, finely chopped
•    Salt and Pepper to Taste
• 1 Whole Pink Salmon (2 1/2- to 3-lb.)
• 1 Small Lemon, Thinly Sliced
• 6 Fresh Parsley Sprigs
• 1 Cedar Plank (soaked in cold water at least 1 hour)
•    Lemon Wedges and Parsley Sprigs for Garnish

Start by soaking your plank in water for at least an hour.  This will help keep it from burning on the grill.  This isn’t to say that it can’t still catch fire, but it reduces the chances.  You will need to weigh it down to get it under the water and really soaking.

Combine the honey, mustard, oil, lemon juice, garlic, salt and pepper in a shallow dish just large enough to hold the fish. With a sharp knife, on both sides of the fish, make shallow, diagonal cuts into the skin at 1-inch intervals. Set the fish in the dish and turn several times to coat it with the honey/mustard mixture. Brush some of the honey/mustard mixture into the cavity of the fish. Cover and let the salmon marinate in the refrigerator for 60 minutes, turning occasionally.

Preheat your barbecue to medium-high. Dry the side of the plank the fish will be placed on. Set the fish on the plank. Stuff the cavity of the fish with the sliced lemon and six parsley sprigs. Brush the fish with half the marinade. Set the plank on one side of the barbecue. Turn the heat off underneath the fish; leave the other side of the barbecue set to medium-high. Close the lid and cook the fish 10 minutes. Brush the fish with the remaining marinade, close the lid and cook 15 to 20 minutes more, or until cooked through. (Keep a spray bottle of water handy while the fish cooks, just in case the board ignites.)

Set the plank on a large platter, garnish with lemon and parsley and serve.

Note: Cedar planks are sold at most supermarkets and seafood stores but are generally over priced.  Go to a quality lumber store and you can find one much cheaper, although you may need to cut it up or ask for them to do it for you.  Go for 16”-18” long and wide enough to hold your fish.  Cedar fence boards work well, just be sure they are untreated.