Fish & Seafood

Cedar Plank Grilled Salmon

Okay, let’s discuss cedar planks and cooking

Is it a gimmick? Nope.

Does it add anything to the food that’s cooked on it???  Yep.

The cedar, when handled well imparts a subtle smoky and woody flavor which can really add to certain dishes

The key is to soak the plank in water from a minimum of 1 hour or up to 2 hours

The more it soaks the less it burns up and the more flavor you gain from it.  In fact the more it soaks the longer it lasts, so you can actually use it again

I read some cool tips for the planks as well.  Did you know you can soak them in a half water and wine or beer for more flavor?

You can also soak it for a couple of hours and then freeze it so it’s ready to go when you need it (pretty cool, literally)

So place the plank in water and walk away

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Lets work on the salmon

We have roughly 2 pounds of filet

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I’m going to trim the belly fat off of it (our pup will be very happy with the cooked scraps)

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This happens to be skin on salmon, which in most cases is fine.  For this particular application I want to remove the skin

Carefully cut between the skin and the flesh with a long sharp knife

Grab hold of the skin and as you slice forward with the knife (away from your body) pull the skin gently from side to side to release it

One

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Two

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Three

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Next cut the salmon into portions

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Next we will need 1 lemon, 1/4 cup of fresh parsley, 1 garlic clove, 2 tablespoons of extra virgin olive oil, 2 teaspoons of Red Hot and 1 teaspoon each of kosher salt and ground black pepper

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We are going to use the lemon in 3 ways

Zest the whole thing, then cut out 4 slices, then juice the rest

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In a food processor add in the garlic, parsley, olive oil, lemon juice and Red Hot

Pulse until well chopped

 

Lay the lemon slices out on the presoaked cedar plank

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Lay the salmon over the lemon

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Then evenly top each filet with the parsley garlic mixture

Next sprinkle each filet with kosher salt and ground black pepper

Then top each one with a sprinkle of lemon zest

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Preheat your grill to 400 F direct heat, but with the middle burner on low

So a Medium, Low, Medium configuration

We still want some direct heat working on the cedar plank, but we don’t want to burn it up

Place the salmon in the center and cook for 15 -20 minutes or until a knife inserted into the thickest part goes in and comes out easily

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Let the salmon rest a few minutes before serving

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Enjoy!!!

Simply Sundays! ~ Cedar Plank Grilled Salmon

  • Servings: 4
  • Difficulty: Medium
  • Print

Ingredients

1 cedar plank (soaked in water at least 1-2 hours)

2 pound salmon filet

1 lemon

1/4 cup of fresh parsley

1  garlic clove

2 tablespoons of extra virgin olive oil

2 teaspoons of Red Hot

1 teaspoon each of kosher salt and ground black pepper

Directions

Soak a cedar plank in water for at least 1-2 hours

Trim the belly fat off the salmon and remove the skin.  Next cut into portions

Zest 1 whole lemon, then cut 4 slices out of it, then juice whats left. In a food processor add in 1 garlic clove, 1/4 cup of fresh parsley, 2 tablespoons of olive oil, the lemon juice and 2 teaspoons of Red Hot.  Pulse until well chopped

Lay the lemon slices out on the presoaked cedar plank.  Lay your salmon over the lemon, and then evenly top each filet with the parsley garlic mixture. Next sprinkle each filet with kosher salt and ground black pepper.  Then top each one with a sprinkle of lemon zest

Preheat your grill to 400 F direct heat, but with the middle burner on low.  So a Medium, Low, Medium configuration.  Place your salmon in the center and cook for 15 -20 minutes or until a knife inserted into the thickest part goes in and comes out easily.  Let the salmon rest a few minutes before serving

Simply Bamboo Cutting Board

KitchenAid 3-Speed Hand Blender

TrueFire Gourmet Cedar Grilling Plank

© Simply Sundays 2016
All rights reserved

4 comments on “Cedar Plank Grilled Salmon

  1. Oh WOW! this sounds so tasty.

  2. Loved your technique!! The salmon looks moist and absolutely delicious 🙂

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