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Cedar-Plank Grilled Salmon

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Ingredients

Scale

  • 4 (6-ounce) salmon fillets (with skin on)

  • 1 cedar grilling plank (soaked in water for at least 1 hour)

  • 2 tablespoons olive oil

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon Dijon mustard

  • 1 teaspoon lemon juice

  • 2 garlic cloves, minced

  • 1 teaspoon dried thyme or fresh thyme (optional)

  • Salt and pepper to taste

  • Lemon wedges for serving

  • Fresh herbs (such as parsley or dill) for garnish (optional)

Ingredient Highlights

  • Salmon: Salmon is a heart-healthy fish rich in omega-3 fatty acids and provides a delicious, tender texture when grilled. Its flavor pairs wonderfully with the smoky notes from the cedar plank.

  • Cedar Plank: Soaking a cedar plank in water before grilling ensures it doesn’t catch fire, and it imparts a beautiful smokiness to the fish.

  • Olive Oil: A healthy fat that helps keep the salmon moist while grilling and adds richness to the dish.

  • Honey or Maple Syrup: This adds a hint of sweetness to balance out the savory flavors of the salmon and the smokiness from the plank.

  • Dijon Mustard: Adds a tangy flavor that complements the salmon beautifully.

  • Lemon Juice: Provides brightness and a fresh burst of flavor that enhances the richness of the fish.

Instructions

Soak the Cedar Plank:

  1. Prepare the Cedar Plank: Before starting, soak your cedar plank in water for at least 1 hour. This will prevent it from burning on the grill. You can also soak it overnight for an even deeper flavor.

  2. Optional Additions to the Soak: For extra flavor, you can soak the cedar plank with some white wine or apple cider vinegar (note that this will not be used in the recipe itself). However, for a halal version, simply stick with water or a citrus-based liquid.

Prepare the Marinade:

  1. Mix the Marinade: In a small bowl, combine the olive oil, honey or maple syrup, Dijon mustard, lemon juice, minced garlic, thyme, salt, and pepper. Whisk everything together until well combined.

  2. Coat the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over the top. Make sure the salmon is evenly coated. Let the salmon marinate for at least 15 minutes or up to 30 minutes for more intense flavor.

Preheat the Grill:

  1. Set up the Grill: Preheat your grill to medium-high heat. If you’re using a charcoal grill, let the coals burn down until they are glowing red and covered with white ash. For a gas grill, heat the burners to medium-high.

  2. Place the Cedar Plank on the Grill: Once the grill is preheated, place the soaked cedar plank on the grill grates. Close the lid and allow the plank to heat up for about 5 minutes. This will start releasing the smoky aroma into the air.

Grill the Salmon:

  1. Grill the Salmon: After the plank has heated, place the marinated salmon fillets, skin-side down, directly onto the cedar plank. Close the grill lid and cook for 20-25 minutes, or until the salmon is opaque and easily flakes with a fork. Keep an eye on the grill, as cooking times may vary depending on the thickness of the fillets and the grill’s heat.

  2. Avoid Overcooking: To ensure the salmon stays moist, avoid overcooking it. The salmon is done when the internal temperature reaches 145°F (63°C).

Serve the Cedar-Plank Grilled Salmon:

 

  1. Garnish and Serve: Once the salmon is cooked, carefully remove the cedar plank from the grill. Transfer the salmon to a serving platter and garnish with fresh herbs and lemon wedges. Serve immediately.

Nutrition

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