Rucker conceived of this inventive salmon dish after sniffing a bag of porcini powder. “The aroma reminded me of cinnamon,” he says. “So I opened a jar of cinnamon and smelled the two together. Voilà! It worked.”More Salmon RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook


Credit: © Chris Court

Recipe Summary test

30 mins
1 hr 30 mins




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.

Suggested Pairing

Spicy, cranberry-scented Oregon Pinot Noir: 2011 The Eyrie Vineyards