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Cedar Plank Salmon

Cedar Plank Salmon
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Cedar Plank Salmon is an impressively simple yet gourmet dish that infuses tender salmon fillets with a unique smoky flavor from aromatic cedar planks. This healthy and visually stunning recipe requires minimal ingredients and an easy grilling technique, making it perfect for any cook aiming to deliver restaurant-quality flavors at home. Customizable with herbs, spices, or glazes, this salmon recipe is nutritious, flavorful, and ideal for entertaining.

Ingredients

Scale

Main Ingredients

  • 2 fresh salmon fillets (wild-caught preferred, about 6 ounces each)
  • 1 untreated food-grade cedar plank
  • 2 tablespoons olive oil
  • 1 fresh lemon, thinly sliced
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients

  • Fresh herbs: dill, parsley, or thyme (a few sprigs)
  • Maple syrup and Dijon mustard for glaze (2 tablespoons maple syrup + 1 teaspoon Dijon mustard)
  • Soy sauce, ginger, and sesame oil for Asian marinade (3 tablespoons soy sauce, 1 teaspoon grated ginger, 1 teaspoon sesame oil)
  • Fresh chopped garlic (1-2 cloves)
  • Cayenne pepper or crushed red pepper flakes (to taste)

Instructions

  1. Soak the Cedar Plank: Begin by soaking your cedar plank in water for at least one hour. This step prevents the wood from catching fire during grilling and allows the plank to gently steam the salmon for enhanced moisture and flavor.
  2. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Brush them lightly but evenly with olive oil to keep the fish moist while grilling. Season both sides generously with sea salt and freshly ground black pepper. Optionally, place thin lemon slices and fresh herbs like dill or thyme on top for added aroma and brightness.
  3. Preheat the Grill: Heat your grill to medium, aiming for a temperature between 350°F and 400°F. Clean the grill grates to prevent sticking and ensure you get a nice sear on the salmon surface.
  4. Grill on the Cedar Plank: Place the soaked cedar plank directly on the grill. Allow it to heat for 3 to 5 minutes until you see smoke starting to rise, signaling the plank is ready. Position the salmon fillets skin-side down on the plank. Cover the grill and cook for 12 to 15 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of about 125°F to 130°F.
  5. Serve and Enjoy: Carefully remove the cedar plank from the grill using tongs or heat-resistant gloves. Let the salmon rest for a few minutes to finish cooking and redistribute juices. Serve the salmon directly on the plank for a rustic presentation or transfer to plates. Garnish with extra lemon wedges and chopped herbs if desired.

Notes

  • Use only untreated, food-grade cedar planks to avoid harmful chemicals.
  • Always soak the cedar plank well to prevent flare-ups and burning during grilling.
  • Monitor the salmon closely while cooking to avoid overcooking, which can dry out the fish.
  • Use a meat thermometer for best results, aiming for 125°F to 130°F internal temperature.
  • Keep seasoning simple to preserve the natural smoky aroma imparted by the cedar plank.
  • Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
  • For longer storage, freeze portions wrapped tightly with plastic wrap and foil for up to 3 months.
  • Reheat gently in a low-temperature oven or microwave covered to maintain moisture.

Nutrition

Keywords: salmon, cedar plank salmon, grilled salmon, healthy seafood, smoky salmon, easy salmon recipe, omega-3 rich

Find it online: https://marysplate.com/cedar-plank-salmon/