Cooking perfect salmon on the grill on a cedar plank is easy and a surefire way to get moist, succulent fish. Cedar planks are readily available in most supermarkets, specialty cooking stores or online. The plank not only imparts a rich, smoky flavoring to the fish, it keeps the delicate flesh from sticking to the grill. Clean up is a cinch-throw out the plank! And the best part: no fishy smell in the house and fork tender salmon everytime. We have been cooking salmon on planks so long we’d hardly know how else to cook it now!
First, soak your plank at least 2 hours, submerged in water in the sink. We weigh ours down. This is critical so the plank does not catch on fire.
Place your seasoned fillets, skin side down, on the plank. Place on a hot grill and cook about 5-6 minutes, depending on thickness of fillet, lid closed. The salmon is done when it easily flakes with a fork. No need to flip fish over while cooking. Discard plank after use.
PINEAPPLE-LIME SALSA
1 c diced fresh pineapple
1/4 c diced red onion
1 jalapeno pepper, seeded, membranes removed, finely chopped
zest and juice of 1 lime
1 T chopped cilanto or parsley, optional
Combine all ingredients about an hour before use. Serve with your salmon. Makes 1 1/2 cups.
Salmon: First, soak your plank at least 2 hours, submerged in water in the sink. We weigh ours down. This is critical so the plank does not catch on fire. Place your seasoned fillets, skin side down, on the plank. Place on a hot grill and cook about 5-6 minutes, depending on thickness of fillet, lid closed. The salmon is done when it easily flakes with a fork. No need to flip fish over while cooking. Discard plank after use.
Summer in every bite!
What mix do you use to season your salmon?
Good morning Leslie! I am making my favorite rub right now for a Father’s Day idea and will publish it tomorrow. It is a smokey sweet combination that is awesome on salmon. I was out of it and this time used Zatarain’s Ceole Seasoning. Thanks for reading! :))) Johanne
Sent from my iPad
>
Pingback: Winter Salmon Salad with Grapefruit, Avocado and Fennel | French Gardener Dishes
Pingback: Spring Luncheon: Niçoise Salad with Planked Salmon Fillet | French Gardener Dishes
Pingback: Mexican Cuisine Recipe Round Up | French Gardener Dishes