Recipe by Paul Elliott
It sounds crazy, but it's a terrific way to cook salmon. The method is over 5000 years old developed by the Haida Nation of the pacific northwest. The marinade is my own favourite but you can have it whatever way you want. The cedar doesn't catch fire when it is soaked with water for a day, but the bottom will char. The flavour it gives to the fish is out of this world and done to perfection. If you're looking for something different, easy, and melt in you're mouth orgasmic, give this a try. You won't be disappointed
Top Review by Petite Mommy
Paul, thanks for sharing this recipe! My favorite 5-star restaurant serves salmon this way and I wanted to create it at home. I wasn't disappointed. My husband won't eat salmon any other way... and I agree with him that it doesn't taste the same. Everyone should try this! :-)
- 2 lbs salmon fillets
- 1⁄2 can orange juice concentrate
- 1⁄4 cup fresh basil
- 1 teaspoon fresh thyme
- salt & pepper
Directions See How It's Made
- You'll also need 1 board of 3/4" thick cedar (big enough to fit all the fillets upon) Submerge the cedar board in water the night before.
- Combine marinade ingredients with salmon and refridgerate for 24 hours.
- Set barbeque to medium and place cedar onto grill.
- Place fillets on board flesh side down.
- Close cover and cook 25 minutes (Salmon should be opaque all the way through).