Cedar Plank Grilled Salmon Recipe

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

Olive oil: Used to brush the salmon fillets, adding moisture and a subtle flavor.

Salt: Enhances the natural flavors of the salmon.

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

Lemon: Sliced and placed on top of the salmon, providing a bright, citrusy note.

Dill: Fresh and chopped, it complements the salmon with its unique, slightly tangy flavor.

Cedar plank: Soaked in water and used to grill the salmon, imparting a subtle smoky flavor.

To enhance the flavor of your salmon, consider marinating it in a mixture of olive oil, lemon juice, and dill for about 30 minutes before grilling. This will allow the fish to absorb more of the aromatic flavors, making each bite more delicious. Additionally, make sure to preheat the cedar plank on the grill for a few minutes before placing the salmon fillets on it. This helps to release the natural oils and smoky aroma from the wood, infusing the salmon with a rich, smoky flavor.

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

• salmon - Substitute with arctic char: Arctic char has a rich, fatty texture similar to salmon and grills well on a cedar plank.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

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

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the fish.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the dish.

• lemon - Substitute with lime: Lime provides a similar citrusy tang and can be used to add freshness to the fish.

• lemon - Substitute with orange: Orange adds a sweeter citrus flavor that complements the fish well.

• dill - Substitute with tarragon: Tarragon has a slightly sweet, anise-like flavor that pairs well with fish.

• dill - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can enhance the dish.

• Allow the salmon to cool to room temperature before storing. This helps 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 sealed in and prevents the fish from drying out.

• Place the wrapped fillets in an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• Store the salmon in the refrigerator if you plan to eat it within 2-3 days. For longer storage, place the wrapped fillets in the freezer.

• Label the container or bag with the date so you can keep track of how long the salmon has been stored.

• When ready to eat, thaw frozen salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the salmon gently in the oven at a low temperature (around 275°F or 135°C) until warmed through. This helps 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.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon on a baking sheet lined with parchment paper.
  3. Cover the salmon loosely with aluminum foil to retain moisture.
  4. Heat for about 15 minutes or until the salmon is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the salmon fillet in the skillet and cover with a lid.
  4. Heat for 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• Microwave Method:

  1. Place the salmon on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the salmon on a heatproof plate or in a steamer basket.
  3. Cover and steam for about 5 minutes or until the salmon is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salmon fillet in the air fryer basket.
  3. Heat for 3-5 minutes, checking frequently to ensure it doesn't dry out.

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

• Grill: A cooking appliance that provides the heat source for grilling the salmon.

• Tongs: Used to handle the cedar plank and salmon fillets safely on the grill.

• Basting brush: Used to brush olive oil onto the salmon fillets.

• Knife: Used to slice the lemon and chop the dill.

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

• Measuring spoons: Used to measure the olive oil, salt, and pepper.

• Fork: Used to check if the salmon is cooked through and flakes easily.

• Plate: Used to serve the salmon after grilling.

• Timer: Used to keep track of the grilling time.

Soak the plank overnight: Soak the cedar plank the night before to save time on the day of grilling.

Pre-season the salmon: Season the salmon fillets with olive oil, salt, and pepper ahead of time and store them in the fridge.

Prep toppings in advance: Slice the lemon and chop the dill the day before and store them in airtight containers.

Use a meat thermometer: To ensure the salmon is cooked perfectly without constant checking, use a meat thermometer to monitor the internal temperature.