RECIPES | ROASTS | WOOD-FIRED ASIAN SALMON

WOOD-FIRED ASIAN SALMON

Elevate the flavors of roast salmon by baking on cedar planks for a citrusy, wood-smoke flavor - perfect to balance against the soy sauce and sriracha marinade!

PREP

5 Min.

BAKE

2-4 Min.

YIELD

Serves 1

PREP

5 Min.

BAKE

1.5 Min.

YIELD

Serves 1

INSTRUCTIONS

Slice the salmon fillet into approximately 2-3” chunks. Maintain a similar size of all the salmon chunks to ensure an even bake.
Toss and mix the salmon chunks thoroughly in a bowl with 1.5 Tbsp of soy sauce, a liberal dash of sesame seeds, 2 tsp of Sriracha hot sauce, a sprinkle of Italian dry herb mix, and chopped chives, to taste.
With tongs, remove the salmon chunks and place them on the cedar grilling planks. Ensure an even arrangement and careful presentation, as the salmon will be served on the planks.
Ensure the oven floor is approximately 750ºF. Place the prepared salmon planks on the oven floor. Bake for 2-4 minutes on the oven floor, depending on personal taste in doneness.
Carefully remove the planks and set them on a work surface to garnish.
Top each salmon fillet with a teaspoon of Japanese mayonnaise, and a small pinch of wasabi paste. Garnish with chopped cilantro and sprinkle with sesame seeds, to the desired finish.
Serve! Diners can eat the salmon directly from the cedar planks, or share them tapas style or as an hors d’oeuvre.

INGREDIENTS

Fresh Salmon Filet (3-4 oz per person)
Cedar Grilling Planks (2-3 planks depending upon size)
Soy Sauce (1.5 Tbsp)
Sesame Seeds
Sriracha Hot Sauce (2 tsp)
Italian Dry Herb Mix
Fresh Chives (garnish)
Japanese Mayonnaise
Wasabi Paste
Fresh Cilantro (garnish)

OVEN IN RECIPE

ETNA

STARTING AT $7,500.00

Inspired by the bountiful force and agriculture of the Etna volcano that dominates the island of Sicily. The Etna oven is a hand-built Italian hearth-style brick oven designed for interior and exterior residential use. It features a tiled or stucco finish to the dome with a steel semicircle arch opening allowing access to the hearth.

Available Fuel Options —
Wood | Gas | Dual

Available Fuel Options — Wood | Gas | Dual

CUSTOMIZE & PURCHASE

WOOD-FIRED ASIAN SALMON

Elevate the flavors of roast salmon by baking on cedar planks for a citrusy, wood-smoke flavor - perfect to balance against the soy sauce and sriracha marinade!

PREP: 5 Min.

BAKE: 2-4 Min

YIELD: Serves 1

INGREDIENTS

Fresh Salmon Filet (3-4 oz per person)
Cedar Grilling Planks (2-3 planks depending upon size)
Soy Sauce (1.5 Tbsp)
Sesame Seeds
Sriracha Hot Sauce (2 tsp)
Italian Dry Herb Mix
Fresh Chives (garnish)
Japanese Mayonnaise
Wasabi Paste
Fresh Cilantro (garnish)

INSTRUCTIONS

Slice the salmon fillet into approximately 2-3” chunks. Maintain a similar size of all the salmon chunks to ensure an even bake.
Toss and mix the salmon chunks thoroughly in a bowl with 1.5 Tbsp of soy sauce, a liberal dash of sesame seeds, 2 tsp of Sriracha hot sauce, a sprinkle of Italian dry herb mix, and chopped chives, to taste.
With tongs, remove the salmon chunks and place them on the cedar grilling planks. Ensure an even arrangement and careful presentation, as the salmon will be served on the planks.
Ensure the oven floor is approximately 750ºF. Place the prepared salmon planks on the oven floor. Bake for 2-4 minutes on the oven floor, depending on personal taste in doneness.
Carefully remove the planks and set them on a work surface to garnish.
Top each salmon fillet with a teaspoon of Japanese mayonnaise, and a small pinch of wasabi paste. Garnish with chopped cilantro and sprinkle with sesame seeds, to the desired finish.
Serve! Diners can eat the salmon directly from the cedar planks, or share them tapas style or as an hors d’oeuvre.