Recipe from by Chef Rick Moonen

Yields1 Serving

 4 6oz salmon fillets, skin on
 4 (10 inch) cedar planks
 4 tbsp Hoisin Sauce
 1 Juice & zest of 1 lime
 2 tsp Honey
 2 Small garlic cloves, minced
 2 tbsp Fresh Cilantro, minced
 Coarse salt

1

Soak the cedar plank in water for at least 2 hours and up to 12.

2

Preheat the oven to 425°F.

3

Stir the hoisin, lime juice, lime zest, honey, garlic and cilantro together in a small bowl. Add honey and thin the sauce with lime juice for a bit of tang. Lightly season the salmon with salt. Spoon the glaze over the salmon so it is fully coated.

4

Heat the soaked cedar plank in the oven for 15 minutes to bring out the aroma of the wood. Place the salmon on the plank, skin side down. Bake for 10 to 15 minutes in the oven, until the fillet can be barely flaked with a fork.

5

Serve with Château des Charmes’ 2016 Pinot Noir, Paul Bosc Estate.

Ingredients

 4 6oz salmon fillets, skin on
 4 (10 inch) cedar planks
 4 tbsp Hoisin Sauce
 1 Juice & zest of 1 lime
 2 tsp Honey
 2 Small garlic cloves, minced
 2 tbsp Fresh Cilantro, minced
 Coarse salt

Directions

1

Soak the cedar plank in water for at least 2 hours and up to 12.

2

Preheat the oven to 425°F.

3

Stir the hoisin, lime juice, lime zest, honey, garlic and cilantro together in a small bowl. Add honey and thin the sauce with lime juice for a bit of tang. Lightly season the salmon with salt. Spoon the glaze over the salmon so it is fully coated.

4

Heat the soaked cedar plank in the oven for 15 minutes to bring out the aroma of the wood. Place the salmon on the plank, skin side down. Bake for 10 to 15 minutes in the oven, until the fillet can be barely flaked with a fork.

5

Serve with Château des Charmes’ 2016 Pinot Noir, Paul Bosc Estate.

Cedar Planked Salmon with a Hoisin Glaze
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