July 06, 2013
Cedar Plank Salmon Recipe
Looking for a solid cedar plank salmon recipe? Look no further:
BBQ season is in full swing and we want to share one of our favourite healthy BBQ recipes with you. Cedar Plank Salmon may require a little more attention than tossing a couple steaks on the grill, but the healthy fats and heart disease and cancer fighting properties in this delicious fish make it well worth the effort.
Here’s what you’ll need:
2 untreated cedar planks salmon
2 750g centre-cut, salmon fillets (skin on)
3 tbsp Dijon mustard
2 tsp olive oil
½ tsp salt
1 small red onion, thinly sliced
½ cup dill fronds (optional)
1 tbsp molasses (optional)
Plank Preparation Instructions:
Soak the cedar plank for the cedar plank salmon in cold water for an hour or two. This will add moisture to the plank and prevent it from burning on the BBQ. When choosing a plank, it is imperative that you only use untreated cedar. If you’d like to intensify the wood aromas, add a tablespoon of salt or a cup of white wine, apple juice, citrus or berry juice to the water. If this is the first time you have used the planks, put them on the preheated grill for 2 minutes, being sure to flip them once.
Food Preparation Instructions:
Mix together the Dijon mustard, oil and salt in a small bowl, as well as the the molasses if you choose to use any. Brush the mixture over the salmon and sprinkle the onion and dill fronds on top.
Place the fillets directly on the cedar planks (yes, here is where the cedar plank salmon name comes from) and place them on the grill. You want to cook the fish on a moderately high heat. Be sure to keep the lid closed as much as you can to maximize the smoky flavours. Grill for 20 to 25 minutes, until the salmon is barely firm to the touch and you can see white juices on the sides of the meat. Turn the grill off and keep the fish covered for another 5 minutes.
Word of warning: Keep your eyes on the plank. If it catches fire, spray it with water and turn the heat down to a medium or low heat.