Salmon on cedar planks

Ingredients for 4 servings:

• 1 salmon fillet(s)
• 100 ml maple syrup
• 1 tsp garlic, grated
• 1 tbsp soy sauce
• 2 tsp ginger, freshly grated
• 1 pinch(s) of fish seasoning
• 1 dash of olive oil
• 2 tsp lemon juice, freshly squeezed

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

truly magical aroma from the wood-fired oven

First, weigh down a cedar plank larger than the fish and soak it for several hours. These “cedar planks” are more like small boards. Grilling planks are available online and from the forestry offices in Hamburg. Untreated beechwood can also be used as a substitute. Rub the skin-side of the salmon with olive oil and place it on the drained board. Mix all ingredients together and brush the flesh-side down with it. Preheat the oven to 200°C (400°F), push the embers aside. Place the wood with the salmon in the oven for about 12 minutes. The planks may burn slightly on the edges, but not all the way to the fish. Serve on the plank with heat-resistant gloves. The wood is reusable; simply rinse with hot water and dry. If you don’t need as much fish, you can also use smaller pieces of skinless salmon. Salad, freshly baked baguette, or oven-baked fennel gratin are delicious as a side dish.