Wednesday, September 3, 2014

Cedar Plank Grilled Salmon


 One of my biggest challenges when I got married 15 years ago, was not to overcook the salmon.  It was difficult for me!  I either dried it out or undercooked it and then dried it out trying to fix it.  The first recipe I found that really worked great for me was a Maple glazed salmon.  This is another great recipe and even easier to put together.  I've made it half a dozen times now and the family devours it.  (Costco had wild sockeye for 7.99/lb today!)  Tonight I managed to come away with half a pound out of the original three to save for salmon chowder.  If you've never grilled on a cedar plank, I highly recommend giving it a try!  The flavor is wonderful.  There is some planning ahead involved as the planks need to be soaked for an hour or so prior to grilling.  I have heard that you can pre-soak the planks and store them in the freezer, ready to go.  Depending on how hot your grill runs, you may be able to get two uses out of a plank as well. This salmon has always turned out deliciously moist and flavorful for us.

Tonight, hubby came to the door making om nom noises and proclaimed the salmon "Awesomesauce."  Wow.

Grilled Salmon on a Cedar Plank
Two large fillets

Two 1-1½ lb wild salmon fillets
Soaked cedar planks for grilling
1½ tbsp olive or sunflower oil
2 tbsp coconut sugar
1½ tsp Italian seasoning
¾ tsp paprika
¼ tsp sea salt
¼ tsp fresh ground black pepper
pinch of garlic powder
pinch of onion powder

Soak the cedar planks for at least one hour in water.  (You will need something heavy to keep them submerged, like a jar or bottle.)  Preheat a gas grill on medium.  While it is heating, combine the oil, sugar, and seasonings in a small dish.  Place the cedar planks on the grill for a few minutes while you season the salmon.  With clean, damp hands, rub the seasoning mixture evenly over the fillets.


Put the salmon, skin side down, on the cedar planks on the grill.  If there is overhang, keep it toward the cool edges of the grill.


Grill for about 30 minutes until the salmon is light pink and flakes easily.


Carefully slide a spatula between the skin and the meat, and transfer the salmon to a serving dish.


Feel free to nibble on the crackly, deliciously caramelized edge pieces as bonus for being the grill-master.

My kids were so excited about this dinner, they totally cleared the table and set it with fresh linens and a candle centerpiece!


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