Pinot-Plank Salmon Fillet Recipe

Name: Pinot-Plank Salmon Fillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears of corn (3/4 lb. each); 1 bottle (750 ml.) Gewurztraminer or 3 cups water; 2 to 4 cups Pinot Noir; Wood plank (see notes); 1 whole salmon fillet (about 18 in. long, 2 1/4 to 2 1/2 lb.); 2 cups alder or mesquite wood chips; 3 to 6 rosemary sprigs (each 3 to 5 in. long); 3 to 6 marjoram sprigs (each 3 to 5 in. long); 3 to 6 thyme sprigs (each 3 to 5 in. long); Lemon wedges; Salt and pepper

Servings: persons

6 ears of corn (3/4 lb. each)
1 bottle (750 ml.) Gewurztraminer or 3 cups water
2 to 4 cups Pinot Noir
Wood plank (see notes)
1 whole salmon fillet (about 18 in. long, 2 1/4 to 2 1/2 lb.)
2 cups alder or mesquite wood chips
3 to 6 rosemary sprigs (each 3 to 5 in. long)
3 to 6 marjoram sprigs (each 3 to 5 in. long)
3 to 6 thyme sprigs (each 3 to 5 in. long)
Lemon wedges
Salt and pepper

1
Pull back cornhusks but don't remove. Discard corn silk. Push husks back in place. In an 8- to 10-quart pan, combine Gewurztraminer and 1 gallon water. Add corn and set a plate on top of ears to keep immersed. Soak corn at least 4 hours at room temperature, or up to 1 day in the refrigerator.
2
In a container just wide and long enough to hold the plank (a sink, pan, or heavy plastic food bag), combine 2 parts water and 1 part Pinot Noir. Rinse plank; immerse in Pinot Noir mixture for at least 1 hour or up to 1 day.
3
About 30 minutes before cooking, immerse fish in the red wine mixture with the plank.
4
In another container, soak wood chips in 2 to 3 cups of the red wine mixture.
5
Prepare barbecue for indirect cooking. If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue (20 to 22 in. wide) with a lid; open vents. When briquets are dotted with gray ash, in 15 to 25 minutes, push equal amounts to opposite sides of the firegrate. Add 5 more briquets to each mound of coals (10 coals).
6
If using a gas barbecue, it must be equipped with a control to regulate heat in the center of the grill. To heat the barbecue, cover and turn on high for about 10 minutes. Turn off heat in center of barbecue, but leave heat on opposite sides on high.
7
Drain wood chips. Sprinkle them onto hot coals. Or, if using a gas barbecue, put chips in a smoke box or foil pan directly on heat in a corner as barbecue heats. Lift fish and plank from liquid. Lay fish on plank, skin down, and top with 3 sprigs each of rosemary, marjoram, and thyme.
8
Put barbecue grill in place. Set plank and fish on grill between coals or gas heat. Cover barbecue, open vents, and cook 10 minutes. (If plank chars, squirt or mop dark areas with water.)
9
Drain corn and lay on grill directly over heat; cover barbecue. Turn corn as husks scorch, and cook fish until it is barely opaque but moist-looking in center of thickest part (cut to test), 15 to 20 minutes longer.
10
Transfer corn and plank with fish to the table. Replace scorched herbs with fresh ones and garnish fish with lemon. Cut fish in pieces and lift off with a spatula. Pull off cornhusks. Add salt, pepper, and lemon to taste.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ears of corn (3/4 lb. each), 1 bottle (750 ml.) Gewurztraminer or 3 cups water, 2 to 4 cups Pinot Noir, Wood plank (see notes), and more.

Yes, Pinot-Plank Salmon Fillet falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pinot-Plank Salmon Fillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions