- 1 cedar grilling plank, soaked in water to cover for 1 hour and drained
- Canola oil, for greasing the plank
- 1 garlic clove, minced
- 1 shallot, minced
- 1 teaspoon chopped thyme
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1⁄2 teaspoon kosher salt
- 1⁄2 pound porcini or king trumpet mushrooms, cut into bite-size pieces
- 1 pound unsalted butter
- 2 teaspoons cinnamon
- Four 6-ounce skinless salmon fillets
- Kosher salt
- Sea salt
- Lemon wedges, for serving
How to make this recipe
- prepare the mushrooms Preheat the oven to 375°. Rub the cedar plank with canola oil, transfer it to a baking sheet and heat in the oven for 30 minutes.
- Meanwhile, in a medium bowl, combine the garlic, shallot, thyme, olive oil, vinegar and salt. Add the mushrooms and toss to coat. Let marinate at room temperature for 30 minutes.
- Spread out the mushrooms on the cedar plank and roast them until they are tender, about 20 minutes.
- meanwhile, prepare the salmon In a small, deep skillet, combine the butter and cinnamon. Attach a candy thermometer to the side of the skillet. Melt the butter over low heat until it registers 125°. Season the salmon fillets with kosher salt and add them to the skillet; they should be completely submerged in butter. Poach the salmon, turning the fillets halfway, until just cooked through, about 20 minutes; you may have to move the skillet off and on the heat to keep the temperature between 125° and 130°.
- Transfer the salmon to a paper towel–lined plate and drain briefly. Season with sea salt. Serve with the mushrooms and lemon wedges.
Spicy, cranberry-scented Oregon Pinot Noir: 2011 The Eyrie Vineyards