Save Grilling salmon is like a little ritual in my kitchen—one that always beckons warmer weather and cheerful gatherings. The first time I stumbled upon cooking salmon on a cedar plank, the aroma wafting through my backyard felt like I had captured summer itself. Everyone gathered around the grill, the sizzling sounds harmonizing with laughter and stories. The sweet and savory glaze drizzled over the fillets delighted not only our taste buds but also our hearts. Since then, this dish has become my go-to for any occasion that calls for a memorable meal.
Ingredients
- Salmon fillets: Fresh and skin-on, this adds richness and keeps the fish moist during grilling.
- Cedar plank: Make sure it's untreated; it infuses a warm aroma and smoky flavor into the salmon.
- Maple syrup: Enhances the glaze with its natural sweetness, creating a beautiful caramelization during cooking.
- Dijon mustard: Offers a tangy kick that balances the sweetness of the maple syrup.
- Olive oil: Keeps the salmon from sticking to the grill, adding richness at the same time.
- Fresh lemon juice: Brightens the flavors and adds an element of freshness to the dish.
- Garlic: A dash of minced garlic gives a wonderful depth to the glaze.
- Smoked paprika: Adds a subtle warmth and slight smokiness that pairs perfectly with the salmon.
- Dill or parsley: Fresh herbs for garnish that also brighten the dish visually.
- Lemon wedges: A zesty touch for squeezing over the salmon before enjoying.
Instructions
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- Prepare the cedar plank:
- Soak the cedar plank in water for at least 1 hour to prevent it from burning. This step creates that signature flavor profile we adore.
- Get grilling:
- Preheat your grill to medium heat, about 190°C (375°F), ensuring a beautiful even cook.
- Make the glaze:
- In a bowl, whisk together the maple syrup, mustards, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper until mixed well and smooth.
- Season the salmon:
- Pat the salmon fillets dry and season them lightly with salt and pepper to enhance their natural taste.
- Smoke the cedar plank:
- Place the soaked cedar plank on the preheated grill and allow it to heat for about 2 minutes until it begins to smoke and crackle, releasing an enticing scent.
- Add the salmon:
- Arrange the salmon fillets skin-side down on the plank, brushing each generously with the maple Dijon glaze for a sticky, delicious finish.
- Grill to perfection:
- Close the grill lid and cook for 15-20 minutes, brushing with extra glaze halfway through until the salmon flakes easily with a fork.
- Rest and serve:
- Remove the cedar plank from the grill carefully, then let the salmon rest for 2 minutes before garnishing and serving straight from the plank for that rustic touch.
Save This dish isn't just about the food; it’s about the experience of cooking together and creating new memories. The joy of sharing a beautifully grilled cedar plank with friends and family adds a warmth that lingers long after the last bite is taken.
The Perfect Sidekicks
Pair this salmon with grilled asparagus for a satisfying crunch or a side of roasted potatoes for a comforting complement. Wild rice also makes a great addition; it not only looks beautiful on the plate but enhances the dish's richness.
Wine Pairing Recommendations
For a delightful match, consider serving this dish with an unoaked Chardonnay; its bright acidity complements the glaze beautifully. Alternatively, a light Pinot Noir can add an elegant touch that rounds out the salmon’s flavors.
Final Thoughts Before You Start
If you decide to swap maple syrup for honey, be mindful that the flavor will be less smoky-sweet but still delicious. Remember to enjoy the process and embrace any little hiccups along the way!
- Keep your grilling area well-ventilated to avoid smoke accumulation.
- Feel free to experiment with different herbs in the garnish.
- Don't rush the resting period; it's worth the wait!
Save This cedar plank salmon is more than just a recipe; it's an invitation to celebrate flavors and create lasting memories around the grill. Gather your favorite people, and let the good times roll!
Recipe FAQs
- → What type of salmon works best?
For grilling, fresh skin-on salmon fillets work best as they hold together during cooking and retain moisture.
- → How do I prevent the cedar plank from burning?
Soaking the cedar plank in water for at least an hour prior to grilling helps prevent it from catching fire and adds moisture.
- → Can I substitute the maple syrup?
Yes, you can use honey as an alternative, but it will alter the flavor slightly, reducing the smoky sweetness.
- → What to serve with this salmon dish?
This salmon pairs beautifully with grilled asparagus, roasted potatoes, or fluffy wild rice for a complete meal.
- → How can I ensure the salmon is cooked properly?
Use a grill thermometer to monitor the internal temperature, ensuring it reaches 63°C/145°F for safe consumption.
