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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.
Finely mince the jalapeno. These suckers were hot, so I opted for one.
Grate the garlic.
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.
1 cup regular apricot preserves.
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.
Stir in your apricot preserves.
Squeeze in the lime juice (or lemon juice) and add the soy sauce.
Stir in the mustard. Fish and grainy mustard go so well together.
I tried it with both rosemary and thyme. Must say I prefer thyme. Add a good pinch.
Bring it to a boil.
And let it simmer over low heat for about 20 minutes.
Until it has been reduced to a nice thick glaze. Let it cool off.
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.
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.
Apply a generous amount of glaze.
Place the cedar plank on the grill. Immediately the smoke will start to rise. I love that scent.
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.
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.
Serving tip:
Pairs really well with Lemon Green Beans and/or Roasted Lemon Potatoes.
| Cedar Plank Salmon | |
| Ingredients |
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 |
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 |
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:
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 :)
Well said! Beautiful and delicious, I love it when that happens :)
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.
Wow that salmon looks yummie! Gotta buy a cedar plank! Where did you get the blue measuring cup? I love that color!
@Jolanda:
Bought them at the AH XL (Rotterdam). Was a set of 3 nested cups.
Wow…hope they still sell them…running to the nearest AH XL!
Sounds wonderful. I keep looking longingly at those cedar planks in the cooking store!
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:
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.
To. Die. For.
I love salmon, and this is perfect!
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.
That is a beautiful piece of salmon.
Stupid question alert…..You reuse the plank right?
Ja lekker :) I got cedar planks to. Bought it @ my local Walmart. Never thought that it would make such a big difference in taste…..
@Teri:
I often use them twice before tossing them.
Jammie jammie jammie!
yum yum… it looks delicious!!!.. i want to try it…
question, if i dont have the Green Egg, what can i use?
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….
excellent! so happy to have found this recipe. we savored every bite!
Mouthwatering…. hoe kom je aan dat plankje? Must have! :)
@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.
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.
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.
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.
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.
Thanks for your answer!