Planking is one of my favorite ways to cook salmon. The smoke from the plank adds to the rich, nutty flavor of the fish. The prosciutto adds a layer of salty sweet porkiness of while keeping the salmon from drying out.
Use a food-grade plank that’s been soaked in water for at least an hour. Cedar or alder are traditional, but maple is nice too. Set your grill up for direct cooking at medium-high heat (about 450°F).
Oil the skin side of the salmon and season both sides with a little kosher salt and a grind or two of black pepper. Brush the salmon with a tablespoon or so of pure maple syrup. Apply 3 or 4 pieces of prosciutto, covering the fillet in a single layer. Brush the prosciutto with more maple syrup.
Put the plank on the grill by itself for about 5 minutes, or until you see the first wisps of smoke coming from the board. Flip the plank over and put the salmon on skin side down on the hot side of the plank.
I try to use the planks more than once, but this one was overdue for replacement.
Close the lid on the grill and cook for 10-15 minutes. I like salmon when it’s a juicy medium rare, so take the fillet off when it starts to flake, but is still a little translucent red inside – about 130°F internal. Remember that the fish will continue to cook a little once it’s off the heat, so you want it to be slightly underdone when you take it off.
I served it hot off the grill with a side of broccoli and delicata squash.
5 thoughts on “Prosciutto-Wrapped Salmon”
I see a new forum fad coming! Great idea…salty, sweet, smoky, salmony.
It looks like you had two portions cooked in one single fillet. Did you have any problems cutting through the cooked prosciutto, when you portioned it?
Thanks again, Ben.
The prosciutto was so thin you could just about see through it. It cut just fine.
I agree, planking salmon is the best. Nice post.
Got some planks I’ve been meaning to use. This is a good reminder to break ’em out. Never thought to combine my love of salmon and bacon. Great idea!
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