Cedar Plank Salmon : It is the ultimate dish that combines bold, smoky flavors. Grilling the salmon on a fragrant cedar plank infuses it with a subtle, woodsy aroma, while keeping the fish tender and juicy.
Why Cedar Plank Salmon?
Cooking salmon on a cedar plank imparts a smoky, earthy flavor to the fish while keeping it incredibly moist. As the wood heats up on the grill, it releases aromatic smoke that infuses into the salmon, creating a unique flavor profile you can’t achieve with traditional grilling methods. Plus, the plank prevents the fish from sticking to the grill grates, making cleanup a breeze!
Tips and Tricks for Perfect Cedar Plank Salmon
To ensure your cedar plank salmon is a hit every time, here are some essential tips:
- Soak the Cedar Plank
- Soak your cedar plank in water for at least 1–2 hours before grilling. This prevents the wood from catching fire and helps generate steam for cooking the salmon evenly.
- Use High-Quality Salmon
- Opt for wild-caught salmon like sockeye or coho for the best flavor and texture. Farm-raised salmon works too but tends to be fattier.
- Season Generously
- Enhance the salmon’s natural flavor with a marinade, dry rub, or simple seasoning of olive oil, lemon, garlic, and fresh herbs.
- Preheat the Grill
- Heat the grill to medium heat (about 375–400°F) before placing the plank on it. This ensures even cooking without drying out the fish.
- Monitor Cooking Time
- Salmon cooks quickly! Keep an eye on the internal temperature, aiming for 135–140°F for perfectly flaky fish.
Variations to Try
While classic cedar plank salmon is hard to beat, there’s plenty of room for creativity. Here are some variations:
Asian-Inspired Cedar Plank Salmon
Marinate the salmon in a mixture of soy sauce, honey, ginger, and garlic for a sweet-savory twist.
Herb-Crusted Salmon
Coat the fish with a mixture of chopped parsley, dill, chives, and breadcrumbs for a fresh, herbaceous flavor.
Spicy Cajun Salmon
Use a Cajun spice rub to give your salmon a bold, spicy kick.
Maple Glazed Salmon
Brush the salmon with a maple syrup glaze for a sweet, caramelized finish.
Mediterranean Style
Top with olives, capers, tomatoes, and a drizzle of olive oil for a bright, zesty variation.
How to Serve Cedar Plank Salmon
Cedar plank salmon pairs wonderfully with a variety of side dishes. Here are some ideas:
- Grilled Vegetables: Zucchini, asparagus, or bell peppers cooked alongside the salmon.
- Rice Pilaf or Quinoa: Adds a hearty, wholesome base to complement the fish.
- Citrus Salad: A mix of arugula, orange segments, and a light vinaigrette cuts through the richness of the salmon.
- Mashed Potatoes or Sweet Potatoes: For a comforting, filling option.
- Crusty Bread: Perfect for soaking up any juices or sauces.
How to Store Cedar Plank Salmon
Storing leftover salmon is easy, and it tastes just as good the next day with a few tips:
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
- Reheat: Warm in a 350°F oven until heated through, or enjoy it cold in salads and sandwiches.
Recipe FAQs
Do I need to oil the cedar plank?
No, soaking the plank in water is sufficient. The salmon won’t stick to the wood.
Can I reuse a cedar plank?
While it’s possible, reusing the plank may result in diminished flavor. For the best experience, use a new plank each time.
Can I bake cedar plank salmon instead of grilling?
Yes! Preheat your oven to 400°F and bake the salmon on the soaked plank for 15–20 minutes.
Where can I buy cedar planks?
Cedar planks are available in most grocery stores, hardware stores, or online. Look for food-grade planks specifically made for grilling.
What if I don’t have a grill?
You can achieve a similar smoky effect by using a stovetop smoker or baking with smoked paprika for added flavor.
Cedar Plank Salmon
Cedar Plank Salmon : It is the ultimate dish that combines bold, smoky flavors. Grilling the salmon on a fragrant cedar plank infuses it with a subtle, woodsy aroma, while keeping the fish tender and juicy.
Ingredients
- 1–2 cedar planks (soaked for at least 2 hours)
- 4 salmon fillets (about 4 oz each)
- Salt and freshly ground black pepper
- 1/3 cup Dijon mustard
- 1/2 cup light brown sugar
- 1 lemon, thinly sliced
Instructions
- Start by soaking your cedar planks in water for 2–24 hours. This ensures they won’t catch fire on the grill.
- Mix Dijon mustard and brown sugar until smooth. This glaze is the secret to a sweet-savory flavor.
- Preheat the grill to medium-high heat and set it up for indirect grilling. Place the soaked cedar planks on the unlit section of the grill. Heat until smoky (about 4–5 minutes).
- Pat the salmon dry, season with salt and pepper, and place it skin-side down on the smoky cedar planks.
- Spread a generous layer of the Dijon glaze on each fillet, then top with a thin lemon slice for brightness.
- Close the grill lid and let the salmon cook for 15–25 minutes, depending on thickness.
- Aim for an internal temperature of 125°F for medium-rare or 140°F for medium-well. Remove from the grill and let it rest under foil for a few minutes before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 573Total Fat 29gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 143mgSodium 754mgCarbohydrates 26gFiber 1gSugar 23gProtein 51g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Cedar plank salmon is not just a recipe; it’s an experience that brings people together around the table. Whether you’re grilling for a crowd or treating yourself to a special meal, this dish never fails to impress. Happy cooking!
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