Linguica Crusted Roasted Salmon Cedar Plank

This linguica-crusted salmon is pure Emeril-era New Orleans energy applied to Pacific Northwest cedar-plank cooking. A three-pound side of salmon gets a quick sear, moves to a soaked cedar plank, and bakes under a crackling crust of rendered Portuguese linguica, breadcrumbs, and grated lemon and orange zest.

The cedar plank is the move. As it heats in the oven, it smolders gently and releases that unmistakable wood-smoke perfume that soaks right into the fish. The linguica crust, part sausage crumble, part breadcrumb, gets crackly on top while keeping the salmon underneath moist and pink.

It’s a dinner-party showpiece that looks far more complex than it is, and the contrast between the smoky sweet fish, spicy pork, and bright citrus is unforgettable.

Chef Tips

• Soak the cedar plank in water for at least one hour before using. A dry plank catches fire in the oven.
• Get the sear pan truly smoking hot before the salmon goes in, anything less steams the exterior and robs you of crust.
• Render the linguica thoroughly, undercooked sausage crumbles leave greasy, raw-tasting bits on top.
• Aim for 125 to 130°F (52 to 54°C) internal for medium-rare salmon, check with an instant-read thermometer.
• Pack the crust firmly with your hands so it stays put during roasting.

Variations

• Swap linguica for Spanish chorizo or andouille for a different regional sausage flavor.
• Add 2 tablespoons of chopped fresh parsley or cilantro to the crust for color and freshness.
• Use lime zest in place of lemon for a Caribbean-leaning version.
• Serve over a bed of garlic rice or alongside grilled asparagus and a cold rose.