Salmon Poached in Cinnamon Butter with Cedar-Planke

Name: Salmon Poached in Cinnamon Butter with Cedar-Planked Porcini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cedar grilling plank, soaked in water to cover for 1 hour and drained; Canola oil, for greasing the plank; 1 garlic clove, minced; 1 shallot, minced; 1 teaspoon chopped thyme; 1 tablespoon extra-virgin olive oil; 1 tablespoon aged balsamic vinegar; ½ teaspoon kosher salt; 12 pound porcini or king trumpet mushrooms, cut into bite-size pieces; 1 pound unsalted butter; 2 teaspoons cinnamon; Four 6-ounce skinless salmon fillets; Kosher salt; Sea salt; Lemon wedges, for serving

Servings: persons

1 cedar grilling plank, soaked in water to cover for 1 hour and drained
Canola oil, for greasing the plank
1 garlic clove, minced
1 shallot, minced
1 teaspoon chopped thyme
1 tablespoon extra-virgin olive oil
1 tablespoon aged balsamic vinegar
½ teaspoon kosher salt
12 pound porcini or king trumpet mushrooms, cut into bite-size pieces
1 pound unsalted butter
2 teaspoons cinnamon
Four 6-ounce skinless salmon fillets
Kosher salt
Sea salt
Lemon wedges, for serving

1
prepare the mushrooms Preheat the oven to 375.
2
Rub the cedar plank with canola oil, transfer it to a baking sheet and heat in the oven for 30 minutes.
3
Meanwhile, in a medium bowl, combine the garlic, shallot, thyme, olive oil, vinegar and salt.
4
Add the mushrooms and toss to coat.
5
Let marinate at room temperature for 30 minutes.
6
Spread out the mushrooms on the cedar plank and roast them until they are tender, about 20 minutes.
7
meanwhile, prepare the salmon In a small, deep skillet, combine the butter and cinnamon.
8
Attach a candy thermometer to the side of the skillet.
9
Melt the butter over low heat until it registers 125.
10
Season the salmon fillets with kosher salt and add them to the skillet; they should be completely submerged in butter.
11
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.
12
Transfer the salmon to a paper towellined plate and drain briefly.
13
Season with sea salt.
14
Serve with the mushrooms and lemon wedges.

1191

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 15 ingredients. The key ingredients include: 1 cedar grilling plank, soaked in water to cover for 1 hour and drained, Canola oil, for greasing the plank, 1 garlic clove, minced, 1 shallot, minced, and more.

Yes, Salmon Poached in Cinnamon Butter with Cedar-Planked Porcini 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!

Salmon Poached in Cinnamon Butter with Cedar-Planked Porcini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions