Moist, tender, smoky and melts in your mouth. That is what your tastebuds are going to get when incorporating cedar planks into your grilling method. This is a method that is underrated and should be incorporated more often than not. I love using these for many reasons:
They Enhance the Flavor: The cedar boards bring out flavors that the salmon is born to have. It makes them smoky and chars them to perfection. Plus basting them with your marinade of choice, is just the icing on the cake!
They are super user friendly: It can be intimidating working with something like this over fire if you have never done this before. But, I can assure you that once you do it this, you will do it all of the time.
They make for great presentations and are so fun: Who would have thought that you can make your salmon look incredible with a few simple boards. It is so minimal, yet makes a big impact.
5 Tips and Tricks For Grilling on Cedar Planks:
Soak Planks: Make sure to soak the boards and have them fully submerged in warm water for 1-2 hours ahead of time (I did 2 hours). This is an important step to limit the possibility of the planks catching on fire.
Cover Entire Plank with Salmon: the Try to cut the salmon filet to cover the full length and width of the board. This will prevent flaming of the plank. In my photos, mine is not. So, I am going to be transparent with you and tell you that the ends of my planks did start flaming.
Spray Water Bottle: I highly suggest having a spray water bottle on hand To extinguish any flare ups of the planks.
Heat Planks Alone First: Before even placing the salmon on the planks, heat the grill and then place the planks on the grill by themselves to heat them up. Once they start crackling and/or you smell or see light smoke they are ready for the fish to be transferred on top of them.
Placement of Planks: As many of you know, the back of the grill is the hottest area. Place planks horizontally to ensure the fish is cooked evenly.
Salmon is Cooked: You will know the salmon is done when it reaches and internal temperature of 145 degrees and it has the white fat showing from its edges.
Once the salmon is cooked, you can easily eat them directly off the boards. If you are sharing with multiple guests you can easily remove the salmon from the skin and the boards and transfer them to your serving platter of choice. Serve with extra lemon wedges on the side, a garden salad and some white rice and your meal is complete! Simple yet, so satisfying.
Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!
5 Ingredient Cedar Plank Grilled Slamon
Salmon is one of the most versatile proteins. It is the perfect main dish to any side dish and it can truly go with anything and everything. I love incorporating cedar planks to my cooking method when working with salmon.
2-2.5 Pounds fresh salmon filet, skin on and cut to the size of each board
2 Sticks unsalted butter
Fresh lemon juice from half a lemon
2 and 1/2 TBSP minced Garlic
2 TBSP fresh rosemary leaves, removed from sprigs
2 TBSP fresh thyme leaves, removed from sprigs
1/4 TSP black pepper
1/2 TSP salt
Make sure to pre-soak your planks 1-2 hours ahead of time in warm water.
Once they are soaked, remove them from water and pat dry. Set aside until ready to use.
Cut salmon filets into pieces. Make sure they are the same size as the boards, so they fit perfectly on top.
Sprinkle salmon with salt and set aside to be brought to room temperature.
Prepare herby lemon butter marinate. Remove all of the rosemary and thyme leaves from their stems. Cut one lemon in half and then cut the rest into lemon wheels. Melt butter in a microwave safe bowl.
Add garlic, salt, pepper, thyme, rosemary and lemon juice. Whisk until well mixed.
Heat grill outside to 400 degrees. Once heated, add the cedar planks and heat for about 10 minutes or until the are crackling/sparking a bit.
Using a baster, baste the salmon filets with the butter mixture.
Bring salmon filets out to the grill and add to the cedar planks.
Grill at 400 degrees for about 25-30 minutes. Keep the grilled closed as much as possible during this time, but basted 2-3 times through out. I would also check for internal temperatures and/or if the white fat is coming out of the fish.
Once done, serve right away with lemon wedges on the side. You can eat them directly off the boards or transfer if sharing with a larger group.
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