Recipe by David Rose
This recipe originally appeared in our Summer 2021 issue. Get the magazine here.
Start to Finish: 1 hour 50 minutes
- 2 cedar planks
- 2 tbsp. Thai red curry paste
- 2 tbsp. olive oil
- 1 cup Thai sweet chili sauce
- 1 tbsp. Worcestershire sauce
- 1/4 tsp. toasted sesame oil
- 2 lb. salmon (about 4 fillets), skin removed
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 scallion, finely chopped
- Sesame seeds, for garnish
1. Arrange the cedar planks in a large baking dish. Cover with a few inches of water and then weight them down to keep them submerged. Let soak for 1 hour.
2. Meanwhile, in a medium saucepan, cook the curry paste and oil over medium heat, stirring constantly, until mixture is fragrant and bubbling, about 2 minutes. Stir in the chili sauce, Worcestershire sauce, sesame oil, and 1/3 cup water. Remove sauce from heat and let cool to room temperature.
3. Preheat the grill to medium-high. Sprinkle the salmon on both sides with the paprika, garlic powder, salt, and pepper. Drain planks and place on the grill. After 3 to 4 minutes, flip the planks over and top with the salmon.
4. Cover the grill and cook the salmon for 5 minutes. Uncover and brush with 1/2 cup of the sauce. Cover and cook for 10 minutes, then brush with another 1/2 cup of the sauce. Cook until the sides of the salmon are just opaque, about 4 minutes more. Brush with the remaining sauce.
5. Transfer the salmon to plates. Garnish with the scallion and sesame seeds.
Pro tip: Check out your local lumberyard for high-quality untreated planks; they often cost less than the ones you’d find at a cooking store.