Jun 20, 2011

Cedar Plank Salmon

Cedar Plank Salmon

Trying to cut back on the superlatives just isn’t gonna happen when you taste something as delicious as this glazed cedar plank salmon.

I took one of Guy Fieri’s recipes. I adapted it, and then I adapted it some more. After lots of fine-tuning I got to the point where it was exactly right for my taste buds.

As if cedar plank salmon isn’t amazing enough by itself, this one is also glazed before being BBQ’ed, creating a flavor explosion that is phenomenal.

After you first get a hint of the apricot sweetness, the pungent mustard, a little heat from the jalapenos, the vague aroma of white wine and the lovely smokiness from the cedar plank, you hit on the juiciest salmon that melts in your mouth like hot butter.

 

Ingredients:

cedar plank(s)
1 pound salmon fillet (with skin)
1 or 2 jalapenos
2 garlic cloves
1 cup apricot preserves
2 tbsp grainy mustard
juice of 1/2 a lime
1/2 cup dry white wine
1 tbsp soy sauce
good pinch dried thyme
salt and pepper
olive oil

 

Ingredients:

Soak the cedar plank for at least 2 hours in salted water. I gave mine 4 hours. Put a big bowl on top of it and fill it with water to keep it submerged.
Cedar Plank Salmon

Finely mince the jalapeno. These suckers were hot, so I opted for one.
Cedar Plank Salmon

Grate the garlic.
Cedar Plank Salmon

Not saying you should break out your bottle of Le Montrachet from 1978, but seriously, go for a decent wine. If you wouldn’t drink it, you have no business cooking with it either.
Cedar Plank Salmon

1 cup regular apricot preserves.
Cedar Plank Salmon

Heat 2 tbsp oil and sauté the jalapenos for a minute or 2. Add the garlic and before it turns brown you pour in the wine.
Cedar Plank Salmon

Stir in your apricot preserves.
Cedar Plank Salmon

Squeeze in the lime juice (or lemon juice) and add the soy sauce.
Cedar Plank Salmon

Stir in the mustard. Fish and grainy mustard go so well together.
Cedar Plank Salmon

I tried it with both rosemary and thyme. Must say I prefer thyme. Add a good pinch.
Cedar Plank Salmon

Bring it to a boil.
Cedar Plank Salmon

And let it simmer over low heat for about 20 minutes.
Cedar Plank Salmon

Until it has been reduced to a nice thick glaze. Let it cool off.
Cedar Plank Salmon

 
I set the Big Green Egg up for direct cooking and kept it stable at 375F (190C).
 

Dry the cedar plank and lightly rub it with some oil.
Cedar Plank Salmon

 
The one cedar plank I had was, thank God, just big enough for the salmon I bought. Whew.
 

Place the salmon on the oiled side of the cedar plank, skin side down. Season it with salt and pepper.
Cedar Plank Salmon

Apply a generous amount of glaze.
Cedar Plank Salmon

Place the cedar plank on the grill. Immediately the smoke will start to rise. I love that scent.
Cedar Plank Salmon

 
Cook the fish for 15 to 20 minutes until it has a core temperature of roughly 135F (57C). Whatever you do, don’t overcook it or it’ll taste like you’re biting into the sole of your shoe. The taste of shame!
 

I gave mine exactly 20 minutes and it was 137F.
Cedar Plank Salmon

 
Now what’s really important is to let your fish rest for 3 to 5 minutes. This will allow the salmon to finish cooking really slowly.
 

I don’t need much to be happy. No, really. This is all it takes.
Cedar Plank Salmon

 
Serving tip:

Pairs really well with Lemon Green Beans and/or Roasted Lemon Potatoes.

 

Cedar Plank Salmon
Ingredients
    cedar plank(s)
    1 pound salmon fillet (with skin)
    1 or 2 jalapenos
    2 garlic cloves
    1 cup apricot preserves
    2 tbsp grainy mustard
    juice of 1/2 a lime
    1/2 cup dry white wine
    1 tbsp soy sauce
    good pinch dried thyme
    salt and pepper
    olive oil
Directions
    Soak the cedar plank for at least 2 hours (preferably overnight) in salted water. Keep a bowl filled with water on top of it to keep it submerged.

    Finely mince the jalapeno and grate the garlic. Heat 2 tbsp oil and cook the jalapeno for a minute or two. Add the garlic and before it starts to turn brown you pour in the wine. Add the apricot preserves, mustard, soy sauce, lime juice and a good pinch of thyme or rosemary.

    Let the sauce cook for 20 minutes until it has been reduced to a thick glaze. Let the glaze cool off.

    Set your BBQ up for direct cooking and keep it stable at 375F (190C).

    Dry the cedar plank and lightly rub it with oil. Place the salmon on the oiled side of the cedar plank, skin side down. Season it with salt and pepper and apply a generous amount of glaze.

    Place the cedar plank on the grill and cook the salmon until it has a core temperature of 135/137F (57/58C). This will take 15 to 20 minutes with a big piece of salmon.

    Let it rest for 3 to 5 minutes before serving.
Meal type: main course, sea food
Servings: 4
Copyright: © kayotickitchen.com

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    27 Comments »

    1. 1

      Oh wow.  That’s one of the most beautiful pieces of salmon I’ve ever seen.  The next time I can afford a lovely big slab of good salmon, I am totally making this.  I never thought I could fall in love with a picture of a juicy, glazed fish.  But I think everyone that views this is going to feel the same!
      I honestly wish I lived next door to you.  Everything I make from your blog is spot on and wonderful.

      Juls on Jun 20, 2011 @ 12:29 pm Reply
    2. 2

      @Juls:

      You made me laugh so hard because I actually often end up giving half of whatever it is I make to the neighbors. But my neighbor is also my best friend, so that kinda makes sense :)

      Kay on Jun 20, 2011 @ 12:42 pm Reply
    3. 3

      Well said!  Beautiful and delicious, I love it when that happens :)

      Judy on Jun 20, 2011 @ 1:22 pm Reply
    4. 4

      Kay – that is one absolutely gorgeous piece of salmon. And that combination of ingredients in the sauce is fabulous! I’ve got to hunt down some cedar planks so I can try this myself.

      Lana @ Never Enough Thyme on Jun 20, 2011 @ 1:45 pm Reply
    5. 5

      Wow that salmon looks yummie!  Gotta buy a cedar plank! Where did you get the blue measuring cup? I love that color!

      Jolanda on Jun 20, 2011 @ 1:51 pm Reply
    6. 6

      @Jolanda:

      Bought them at the AH XL (Rotterdam). Was a set of 3 nested cups.

      Kay on Jun 20, 2011 @ 1:54 pm Reply
    7. 7

      Wow…hope they still sell them…running to the nearest AH XL!

      Jolanda on Jun 20, 2011 @ 2:03 pm Reply
    8. 8

      Sounds wonderful.  I keep looking longingly at those cedar planks in the cooking store!

      Kalyn on Jun 20, 2011 @ 3:53 pm Reply
    9. 9

      Your salmon is just gorgeous. I finally tried cedar plank grilling for the first time a few months ago and I’m a convert! Then flavor it imparts is just fantastic.

      Kathy - Panini Happy on Jun 20, 2011 @ 4:20 pm Reply
    10. 10

      @Kathy:

      I am so addicted to that first sniff of smoke that rises up as soon as you place the damp cedar plank on the grill. There’s nothing like it.

      Kay on Jun 20, 2011 @ 4:37 pm Reply
    11. 11

      To. Die. For.
      I love salmon, and this is perfect!

      Allyn on Jun 20, 2011 @ 5:24 pm Reply
    12. 12

      Just found your blog and have subscribed. This salmon recipe is so beautiful and yummy looking. Love the step by steps. So happy to discover you. Happy cooking.

      Teresa Blackburn on Jun 20, 2011 @ 6:59 pm Reply
    13. 13

      That is a beautiful piece of salmon.
      Stupid question alert…..You reuse the plank right?

      Teri on Jun 21, 2011 @ 2:58 am Reply
    14. 14

      Ja lekker :) I got cedar planks to. Bought it @ my local Walmart. Never thought that it would make such a big difference in taste…..

      arrisje on Jun 21, 2011 @ 3:45 am Reply
    15. 15

      @Teri:

      I often use them twice before tossing them.

      Kay on Jun 21, 2011 @ 7:31 am Reply
    16. 16

      Jammie jammie jammie!

      Femke on Jun 22, 2011 @ 10:11 am Reply
    17. 17

      yum yum… it looks delicious!!!.. i want to try it…

      question, if i dont have the Green Egg, what can i use?

      Rocio on Jun 24, 2011 @ 2:04 am Reply
    18. 18

      Yay! Got them! I was looking for measuring cups for weeks now in different cooking stores and was ready to order them via Amazon. Turns out they sell them in my own AH in Zoetermeer! In a really cool color and really cheap! I’m sooooo happy. In my happiness I totally forgot to buy the cedar plank though….

      Jolanda on Jun 24, 2011 @ 11:47 am Reply
    19. 19

      excellent! so happy to have found this recipe. we savored every bite!

      bethany on Jun 25, 2011 @ 10:31 am Reply
    20. 20

      Mouthwatering…. hoe kom je aan dat plankje? Must have! :)

      Soes on Jun 27, 2011 @ 8:22 am Reply
    21. 21

      @Soes:

      Nou…. ik heb er toen een stapeltje bij de AH gekocht niet wetende dat ze ze uit het assortiment zouden halen. Had ik dat geweten dan had ik er nog véél meer gekocht.

      Kay on Jun 27, 2011 @ 8:37 am Reply
    22. 22

      Yummie.  For folks on a budget, I’ve found that a cedar fence slat from the hardware store, cut into sections and sanded at home, costs a lot less than the planks in cooking stores and works well too.  Just make sure it’s untreated wood.

      Paul on Jul 11, 2011 @ 1:29 am Reply
    23. 23

      Got this great recipe link from a colleague, Got the cedar boards at a woodstore called tulip-bijl at Frankeneng, Ede. 3 boards from arround 8 by 25 cm 12 mm thick for € 5,25, tossed one board in the water for arround 2 hours. Let board witch the salmon under a hat the of the BBQ’s arround 18 minutes. It was magnificient ! Truly !!! you have to try this one.

      Peter on Aug 4, 2011 @ 8:38 pm Reply
    24. 24

      Hi Kay, tried to find a cedar plank here in NZ, but had no luck. Is there an alternative wood you can use? And also how often can you use the plank?
      Cheers,
      Sue
      Ps I love your blog.  

      Suus on Jan 13, 2012 @ 10:39 pm Reply
      1. It’s kinda hard to replace a cedar plank with something else. Your best bet would be to use a maple plank. The salmon will have a slightly different flavor than i would with cedar wood, but should still taste fantastic. I use mine generally until it starts to burn through.

        Kay on Jan 13, 2012 @ 11:10 pm Reply
    25. 25

      Thanks for your answer!

      Suus on Jan 15, 2012 @ 2:48 am Reply

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