Few dishes are more iconic than cedar plank salmon. The culinary synergy of smoky aromas, flavorful wild-caught fish, and a rustic presentation make cedar plank salmon an unforgettable meal to enjoy. This recipe has a North African-inspired twist, matching up the rich aroma of cedar with equally complex aromatic ingredients.
In this recipe, fillets of wild-caught sockeye salmon are briefly marinated in garlic, extra-virgin olive oil, lemon juice and zest, soy sauce, and a warm blend of spices called ras el hanout. Ras el hanout is a sort of "house blend" of spices that originate in North African cuisine, usually containing cinnamon, cloves, cumin, and coriander at the very least, plus a few (or few dozen!) more spices like ginger, turmeric, or cardamom. Each spice mix is a little different than the next, so if you can't find ras el hanout at your local shop, you can probably make your own by looking up a recipe that matches up with spices that you have in your pantry right now.
In addition to a spiced marinade, the salmon fillets are brushed with a pomegranate glaze made from pomegranate molasses and honey. It's a sweet-tart elixir of flavor that couldn’t be simpler to make. Note: You can find pomegranate molasses at any Middle Eastern market; or, you can make your own by gently reducing pomegranate juice with some sugar on the stovetop.
The final flourish to this recipe is pomegranate seeds, which add color, texture and juicy decadence to the finished dish. Don't skip them, if you can help it!
