Cedar Plank Salmon

We are counting down the days before the big move! Only 8 more days to go! We leave on August 4th (2015) and things have been a little hectic as we get ready to move across the globe.

I've lived here for the past 15 years. I'm going to miss Oregon so much. One of my favorite things about living in the Pacific Northwest is the abundance of fresh salmon.  I love love love salmon. This time of the year is Sockeye Salmon season. If you love salmon, you HAVE to try Sockeye Salmon! The texture is firmer, the flavor more intense and the color richer than any other salmon.

Today, I’m going to share my super simple recipe for Cedar Plank Salmon. I used Sockeye Salmon here but you can use any salmon you have access to. You will need a gas or charcoal grill, a cedar plank, salmon filet, lemon, dill, thyme, salt and pepper. Keep a spray bottle filled with water nearby the grill to extinguish any flare-ups.

You can find Cedar Grilling Planks in just about every supermarket (or click here to purchase them online). If you’re buying your cedar plank elsewhere (like a hardware store), please make sure that the wood is untreated. So that the wood doesn’t burn too quickly while it grills, you’ll want to soak the plank for at least 2 hours (up to overnight) before grilling. I like to soak mine in my cookie sheet. It’s just tall enough to fill with water and submerge the entire plank. If your cookie sheet is too flat, you can soak the plank in your kitchen sink. I use a glass filled with water to keep the plank submerged.

Bonus tip: Add wine or beer to your soaking water to give the wood some extra flavor. Extra Bonus tip because you’re awesome: If you’re soaking the plank for less than 4 hours, soak in very warm water so that the wood can better absorb the moisture.

Preheat the grill when you’re about ready to cook.

When the plank is ready, pat dry and place your gorgeous fillet of salmon on the plank skin side down. Season with salt and pepper then sprinkle the chopped dill over the salmon. Arrange the super-thin lemon slices on the salmon, then top with a few sprigs of fresh thyme. Doesn’t it look pretty?

Grill over medium-high heat for approximately 15 – 20 minutes. The fish should easily flake with a fork when cooked. I highly recommend serving this with Lexi’s Strawberry, Honey and Jalapeno Margarita.  Cheers! 🙂

Cedar Plank Salmon

Char Ferrara

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Servings 2 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cedar plank
• 1 filet of salmon approx 1 pound
• ½ teaspoon chopped dill
• Salt and pepper
• 1 lemon sliced paper-thin
• 3-4 sprigs of fresh thyme

US Customary - Metric

Instructions

 

• Soak cedar plank for at least 2 hours or up to overnight. Optional: add approx 2 cups of white wine or beer into soaking water to give cedar plank extra flavor.
• Preheat grill to about 450 degrees F.
• When cedar plank has finished soaking, pat dry. Place salmon filet on the cedar plank skin side down.
• Season with salt and pepper, then sprinkle chopped dill over salmon.
• Arrange the lemon slices on the salmon, then top with fresh thyme.
• Grill for 15-20 mins. Salmon should flake easily with a fork when cooked.
• Note: Prep time includes soaking time.

Nutrition

Serving: 1gCalories: 361kcalCarbohydrates: 4gProtein: 37gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 13gCholesterol: 113mgSodium: 241mgFiber: 1gSugar: 1g

Keyword cedar plank salmon

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