Cedar Plank Sockeye Salmon With Blueberry Barbecue Sauce

1. At least 30 minutes before either grilling or oven roastingh, submerge cedar planks in water, weighing down with an object with needed. (Soaking prevents the wood from catching fire and helps it smolder, flavoring the fish.)

2. Make the sauce: Meanwhile, prepare the blueberry barbecue sauce. In a small saucepan over medium heat, melt butter. Add shallot and garlic, sautéing until softened and fragrant, about 2-3 minutes. Stir in blueberries, ketchup, honey/brown sugar, water, apple cider vinegar, and soy sauce. Sprinkle in the chipotle powder/smoked paprika, then season to taste with salt and black pepper.

3. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for about 10 minutes, stirring occasionally, until berries have burst and sauce thickens to a syrupy, glaze-like consistency. Remove from heat and taste. Adjust sweetness or salt to your liking. For a smooth sauce, you can purée it with an immersion blender, or carefully in a regular blender. For a more rustic sauce with visible berries, leave it as is. Set sauce aside.

4. IF GRILLING: Preheat the grill to medium-high, around 400°F. When hot, place the soaked planks on the grill grates, close the lid, and heat until the cedar starts to smoke and the edges crackle, about 3-5 minutes. Using tongs, flip the plank over so the charred side is facing up — this will be the surface on which you cook the fish. Meanwhile, gently pat fish dry with a clean kitchen towel or paper towel. Let it sit at room temperature for a few minutes while grill preheats.

5. Arrange salmon skin-side down on prepared plank, leaving space for heat and smoke to circulate if arranging multiple fillets on a single plank. If the fillet has a thinner tail end, you can tuck it under a bit to prevent overcooking that section. Brush your fillets with sauce, using as much or as little as you like. Return the planks to the grill, then close the lid. Cook for about 6 to 8 minutes, depending on thickness of the fillets and heat of grill. If the edges of the plank catch fire, spritz with water and move the plank to indirect heat.

6. After the initial cooking time, the salmon should be nearly cooked through, starting to flake at the thickest part but still slightly underdone in the center. Brush a generous coating of the warm blueberry barbecue sauce over the top of the salmon — you’ll use about half of the sauce for this glazing step. Reserve the rest for serving. Close the grill lid again and cook for another 5 minutes, just until the blueberry glaze is bubbling and lacquers the fish.

7. The salmon is done when it flakes easily with a fork and the flesh has turned opaque throughout. Remember it will continue to cook slightly from residual heat after removing it from the heat source. Carefully remove the cedar plank from the heat and set it on a heat-safe surface. You can serve the salmon fillet directly on the plank for a rustic, dramatic presentation. Drizzle a bit of the remaining blueberry BBQ sauce over the fillet.

8. IF OVEN ROASTING: Place a rimmed baking sheet on the middle rack of oven, then preheat oven to 375°F. Meanwhile, gently pat fish dry with a clean kitchen towel or paper towel.

9. Arrange salmon skin-side down on prepared plank, leaving space for heat and smoke to circulate if arranging multiple fillets on a single plank. If the fillet has a thinner tail end, you can tuck it under a bit to prevent overcooking that section.

10. Brush your fillets with sauce, using as much or as little as you like. Roast for about 5 to 7 minutes, depending on thickness of fillets.

11. After the initial cooking time, the salmon should be nearly cooked through, starting to flake at the thickest part but still slightly underdone in the center. Brush a generous coating of the warm blueberry barbecue sauce over the top of the salmon — you’ll use about half of the sauce for this glazing step. Reserve the rest for serving. Return to the oven and cook for another 5 minutes, just until the blueberry glaze is bubbling and lacquers the fish.

12. The salmon is done when it flakes easily with a fork and the flesh has turned opaque throughout. Remember it will continue to cook slightly from residual heat after removing it from the heat source.

13. Carefully remove the cedar plank from the heat and set it on a heat-safe surface. You can serve the salmon fillet directly on the plank for a rustic, dramatic presentation. Drizzle a bit of the remaining blueberry BBQ sauce over the fillet.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.