This Labor Day weekend was great! Ryan and I didn't have any travel plans and actually had down time to catch up on things. The only "thing" on our list was to pull out the grill! Although we both love seafood, we don't eat it a lot because it can be pricey. But while I was at Whole Food's over the weekend, I ventured past the seafood counter and noticed some fine-looking salmon on display! Fresh caught, and in-season.
I always like to talk to the vendor behind the Whole Food's seafood counter, mostly because they are VERY knowledgeable about fish and always have great suggestions for preparation and recipes. However, this time, I knew exactly how to prepare it - Cedar Plank style!!
Cooking salmon on cedar planks is just one of those meals that Ryan and I both LOVE - kind of like the buttermilk-brined pork chops. It is delicious every time! And I have to admit, Ryan doesn't cook that much, but the man is good on the grill! I know that Dave is smiling down with a proud father grin when I say this :)
Earlier this year, I bought a few cedar planks and we attempted the salmon for the first time, playing around with a few different marinades/sauces. In all honestly, you don't need to have sauce or marinade at all with a cedar plank, but we found this easy combination of flavors to enhance the taste even more. The only "think ahead" note is, remember to soak the plank in water before placing on a grill, so it doesn't disintegrate into flames!
I always like to talk to the vendor behind the Whole Food's seafood counter, mostly because they are VERY knowledgeable about fish and always have great suggestions for preparation and recipes. However, this time, I knew exactly how to prepare it - Cedar Plank style!!
Cooking salmon on cedar planks is just one of those meals that Ryan and I both LOVE - kind of like the buttermilk-brined pork chops. It is delicious every time! And I have to admit, Ryan doesn't cook that much, but the man is good on the grill! I know that Dave is smiling down with a proud father grin when I say this :)
Earlier this year, I bought a few cedar planks and we attempted the salmon for the first time, playing around with a few different marinades/sauces. In all honestly, you don't need to have sauce or marinade at all with a cedar plank, but we found this easy combination of flavors to enhance the taste even more. The only "think ahead" note is, remember to soak the plank in water before placing on a grill, so it doesn't disintegrate into flames!
Cedar Plank Salmon Fillets
Yields: 2 servingsPrep Time: 15 minutes + 1 hour soaking time
Cook Time: 15-20 minutes
2 (6 ounce) salmon fillets with skin
2 tablespoons dijon mustard
2 tablespoons maple syrup
1 teaspoon fresh rosemary, chopped
1 teaspoon lemon zest (reserve lemon for garnish)
Salt and pepper
Cedar Grilling Planks (soaked for 1 hour)
Place the prepared cedar plank into a large jelly roll pan and pour water on top to cover it. Put a large glass jar on top of the plank to keep it from floating.
Combine the mustard, maple syrup, rosemary and lemon zest in a small bowl and set aside.
Pull the fish out of the refrigerator and place on the counter for 10 minutes to bring closer to room temperature. Season with salt and pepper.
Heat a charcoal grill to medium-high heat (or indirect heating setup) and add the soaked plank to the grill rack, close the cover and heat for 3 minutes, then flip the plank.
Pull off the plank and place the salmon filets skin-side down on top. Generously brush the marinade on the fillets and cook on indirect heat for 7 minutes. (This is a great time to grill some vegetables for a side dish).
Pull off the plank and place the salmon filets skin-side down on top. Generously brush the marinade on the fillets and cook on indirect heat for 7 minutes. (This is a great time to grill some vegetables for a side dish).
Move the salmon planks closer to the direct heat for 3-5 minutes until the fish is done (depending on thickness of filets.
No flipping necessary, but you can add more marinade while it cooks if you want - the plank adds a lot of flavor though.
No flipping necessary, but you can add more marinade while it cooks if you want - the plank adds a lot of flavor though.
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