Cedar planks in the oven?
I think I saw on another Chow board that cedar-planked salmon is a restaurant cliche. That may be true but I hardly ever go to restaurants so it's an intriguing idea to me. My question is, has anyone done it in the oven? I live in Manhattan and have no access to an outdoor grill. Guy Fieri (I know, a lot of Chowhounds hate him too) has a recipe on the FN site for cedar-planked salmon in the oven, so I assume it's possible. Has anyone here done it?
The cedar has to be completely saturated. I don't know how long they advise - perhaps overnight. Otherwise I think it's pretty straightforward.
Northwest Indians cook salmon on cedar racks that are snowshoe-shaped and look as though they were made from branches by weaving twigs around a central branch. The salmon is butterflied and held in place with more cedar, and the whole thing is stuck into the ground, leaning toward a fire. It is slow cooking but great.
Here is a link to Tillicum Village on Blake Island in Puget Sound. You can see what it looks like. You have to come here to taste it, but it's worth the trip.
Soak the untreated planks in cold water for at least 4-8 hours. Clean and season both sides of the fish (omitting pepper, as it burns) and broil for 5-7 minutes per side, turning only once. It is very good with a beurre blanc sauce.
I may have been the person you are referring to in the "Items that need to be retired for restaurant menus" If you have never had it, it is very good, but overdone.