Cedar Planked Salmon Recipe

Salmon: A rich, flavorful fish that is the star of this dish.

Olive oil: Used to brush the salmon, adding moisture and a slight fruity flavor.

Salt: Enhances the natural flavors of the salmon.

Freshly ground black pepper: Adds a touch of heat and complexity.

Lemon juice: Provides a bright, tangy contrast to the rich salmon.

Dill: A fresh herb that complements the salmon with its slightly sweet, grassy flavor.

To enhance the flavor of your salmon, consider adding a light marinade before grilling. Mix olive oil, lemon juice, and dill together, then let the salmon fillets sit in this mixture for about 15-30 minutes before placing them on the cedar plank. This will allow the salmon to absorb more of the marinade flavors, resulting in a more aromatic and flavorful dish.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile to salmon, making it a great alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can enhance the overall taste of the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, adding brightness to the dish.

• chopped dill - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that complements fish well.

• Allow the salmon to cool completely before storing. This helps to prevent condensation, which can make the fish soggy.
• Wrap each salmon fillet individually in plastic wrap or aluminum foil. This ensures that the flavors are preserved and prevents the fish from absorbing other odors in the fridge.
• Place the wrapped fillets in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the salmon in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, place the wrapped fillets on a baking sheet and freeze until solid. This prevents the fillets from sticking together.
• Once frozen, transfer the fillets to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• For best quality, consume the frozen salmon within 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheat the salmon gently in the oven at a low temperature (around 275°F) until warmed through. This helps to maintain its moisture and flavor.
• Alternatively, you can enjoy the salmon cold, flaked over a salad or mixed into a pasta dish for a quick and delicious meal.

• Preheat your oven to 275°F. Place the leftover salmon on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to retain moisture. Heat for about 15 minutes or until the salmon reaches an internal temperature of 125°F.

• For a quick reheat, use the microwave. Place the salmon on a microwave-safe plate. Add a splash of lemon juice and cover with a microwave-safe lid or another plate to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through.

• If you have an air fryer, preheat it to 300°F. Place the salmon in the basket and heat for about 5-7 minutes. This method helps retain the crispy texture of the cedar plank grilled salmon.

• To reheat on the stovetop, place the salmon in a non-stick skillet over medium-low heat. Add a teaspoon of olive oil or a splash of water to keep it moist. Cover the skillet and heat for 5-7 minutes, flipping halfway through.

• For a sous-vide approach, seal the salmon in a vacuum bag or a ziplock bag using the water displacement method. Heat a pot of water to 125°F and immerse the bagged salmon for about 15-20 minutes. This method ensures even reheating without drying out the salmon.

• Cedar plank: A wooden board used to infuse the salmon with a smoky flavor while grilling.

• Grill: A cooking appliance used to cook the salmon fillets over direct heat.

• Tongs: A tool used to handle the salmon fillets and place them on the cedar plank.

• Basting brush: A brush used to apply olive oil to the salmon fillets.

• Measuring spoons: Tools used to measure out the salt, pepper, olive oil, lemon juice, and chopped dill.

• Knife: A tool used to chop the dill and cut the lemon for juicing.

• Cutting board: A surface used for chopping the dill and preparing the lemon.

• Mixing bowl: A bowl used to combine the lemon juice and chopped dill.

• Timer: A device used to keep track of the grilling time for the salmon.

• Plate: A dish used to serve the cooked salmon fillets.

Prepare ingredients in advance: Chop the dill and squeeze the lemon juice ahead of time to streamline the process.

Use pre-soaked planks: Soak multiple cedar planks at once and store them in the freezer for future use.

Preheat the grill: Start preheating the grill while you prepare the salmon fillets to save time.

Marinate early: Brush the salmon with olive oil and season it earlier in the day, then store it in the fridge until ready to grill.