cedar plank salmon

  Smoked Salmon is a great way to enjoy wood fired meats without having to labor over the grill all day. Since it only takes a relatively short amount of time to cook, this is a popular dish amongst seafood lovers who own a pellet grill or smoker.   The salmon fillets are seasoned with sweet and savory Japanese flavors and then cooked over a cedar plank to infuse wood flavor and protect the skin from the grill. Light   smoke delicately cooks the fish   low and slow, while the wood fired flavor permeates the tender salmon meat. How Long Does to Smoke Salmon At 225°F it should take about 60 minutes for 2, 1 lbs salmon fillets to cook on the grill.  What Type of Wood Pellets are Best for Smoking Fish   We recommend using a hardwood with a lighter flavor such as Fruitwood for a delicate meat like fish. Try using  Apple Hardwood  Pellets with this recipe to enhance the sweetness of the rice wine vinegar seasoning.       

Cedar Smoked Salmon

Tsp Black Pepper

Cedar Plank, Untreated

Tsp Garlic, Minced

Cup Olive Oil

Tsp Onion, Salt

Tsp Parsley, Minced Fresh

Tbsp Rice Vinegar

Salmon, Fillets (Skin Removed)

Tsp Sesame Oil

Sauce

Soak the cedar planks in warm water for an hour or more.

In a bowl, mix together the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic.

Add in the salmon and let it marinate for about 30 minutes.

Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes).

Place the planks on the grate. Once the boards start to smoke and crackle a little, it’s ready for the fish.

Remove the fish from the marinade, season it with the onion powder, parsley and black pepper, then discard the marinade.

Place the salmon on the planks and grill until it reaches 140°F internal temperature (start checking temp after the salmon has been on the grill for 30 minutes).

Remove from the grill, let it rest for 10 mins, then serve.

A healthy and delicious protein, salmon is a preferred seafood because it tends to lack that fishy smell that can be off-putting to some. It’s a favorite date night or weeknight protein because salmon can cook rather quickly, especially on your pellet grill or smoker.This cedar plank salmon recipe infuses cedar wood flavor and crisps the skin on the fish without over charring it since the wood block protects the delicate skin from the direct flame as well as sticking to your grill grates.How to Cook Cedar Plank Salmon on the GrillSoak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down. Grill for 15-20 minutes at 350°F, or until the salmon is cooked through and flakes easily with a fork.Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.This recipe uses Louisiana Grills Lemon Pepper, Garlic, and Herb Seasoning.

Cedar Plank Salmon

Brown Sugar

Lemon Pepper Garlic Herb Seasoning

Tablespoon Olive Oil

Salmon Fillets, Skin Off

Soak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down.

Start up your grill. Then, set the temperature to 350°F.

In a small bowl, mix the brown sugar, oil, and Lemon Pepper, Garlic, and Herb seasoning. Rub generously over the salmon fillets.

Place the plank over indirect heat, then lay the salmon on the plank and grill for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the heat and serve immediately.

A healthy and delicious protein, salmon is a preferred seafood because it tends to lack that fishy smell that can be off-putting to some. It’s a favorite date night or weeknight protein because salmon can cook rather quickly, especially on your pellet grill or smoker.This cedar plank salmon recipe infuses cedar wood flavor and crisps the skin on the fish without over charring it since the wood block protects the delicate skin from the direct flame as well as sticking to your grill grates.How to Cook Cedar Plank Salmon on the GrillSoak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down. Grill for 15-20 minutes at 350°F, or until the salmon is cooked through and flakes easily with a fork.Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.This recipe uses  Competition Smoked  Seasoning.

Pit Boss Competition Smoked Seasoning

Smoky, woodsy flavors meet summery honey and lime in this melt-in-your-mouth salmon recipe! You are not going to be able to get enough of this irresistible Cedar Plank Honey Lime Salmon!

Cedar Plank Honey Lime Salmon

cedar plank

salmon

olive oil

brown sugar

salt

pepper

paprika

butter

lime

honey

Prepare your cedar plank by soaking it in water for 30 minutes to 2 hours. Lay salmon on top of the cedar plank.

In a small bowl combine brown sugar, salt, pepper, and paprika. Rub the salmon with olive oil and then with the seasonings.

Set the grill to medium high heat and place the plank in indirect heat.  Cover the grill and let the salmon cook for 15-20 minutes or until it reaches an internal temperature of 135 degrees. If you are cooking in direct heat, check the plank often and spritz with water if the plank catches fire. Remove the salmon from the grill.

To make the honey lime sauce: In a small saucepan add the butter over medium high heat.  Let the butter melt until it starts to foam and turn slightly brown. Remove from the heat and whisk in lime juice and honey. Pour on top of salmon and serve.

The cedar plank salmon recipe below matches up the dish’s inherent smokiness with equally complex North African flavors: The salmon is briefly marinated in a warm blend of spices, then brushed with a sweet-tart pomegranate glaze while on the grill. It may sound like advanced level cooking, but it couldn’t be simpler to make.

Easy Cedar Plank Salmon

ras el hanout blend

garlic

lemon juice

Lemon lemon

soy sauce

black pepper

(6-ounce) sockeye

pomegranate molasses

Honey,

Soaked cedar planks

seeds,

If grilling: Set up your grill so that you’ll be able to place the cedar plank over indirect heat. Do this by only loading one side of the grate with coals. If you’re using gas, turn half the burners up to medium-high and leave the other burners off. Allow grill to preheat to 400F. If baking in oven: Preheat oven to 400F.

Meanwhile, combine the ras el hanout, garlic, olive oil, lemon juice and zest, soy sauce, and pepper in a shallow dish or zip top bag; then, add salmon fillets, coating in the mixture. Allow the salmon to marinate for 10 minutes.

In a small bowl, combine pomegranate molasses and honey, adding enough to desired sweetness. Set aside.

When oven or grill is sufficiently preheated, remove salmon from the marinade, then arrange on cedar planks, giving the fillets space for the heat to circulate between them. Drizzle or brush with pomegranate molasses mixture. Place in oven/on grill and close lid.

Allow fillets to cook for 10 minutes, then check on doneness. When it flakes readily with a fork, or when its internal temperature registers at 120 degrees, the salmon is cooked to a perfect medium-rare. Thinner fillets may be done at 10 minutes on a hot grill, while center cuts may need up to 15 minutes.

Once cooked to your liking, you can present the salmon on cedar planks with a scattering of pomegranate seeds for easy drama at the table, or transfer the fish to a serving platter instead. Enjoy immediately.

Cedar plank salmon with honeyed grilled nectarines, creamy ricotta and fresh thyme.

Cedar Plank Salmon with Grilled Nectarines

olive oil (extra virgin)

flaky sea salt

black peper

thyme (leaves only, plus extra for garnish)

nectarines or apricots (halved)

tbsp honey

oz fresh whole milk ricotta

Soak the cedar plank in water for at least 30 minutes and up to a day before using.

Preheat the grill to medium (about 350°F).

Use paper towels to pat the fish dry, then rub fish all over with olive oil, and season both sides with salt and pepper.

Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere.

Put the planks on the grill directly over the flames. Cover the grill and allow the planks to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side.

Add the fish skin side down to the plank.

Next, add the nectarines cut side up on a separate plank.

Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt.

Cover the grill and cook for 7 to 12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender.

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Top 6 cedar plank salmon recipes from across the web

The most viewed cedar plank salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cedar Smoked Salmon

Cedar Plank Salmon

Cedar Plank Salmon

Cedar Plank Honey Lime Salmon

Easy Cedar Plank Salmon

Cedar Plank Salmon with Grilled Nec...

The most viewed cedar plank salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine