Smoky Cedar-Plank Salmon with Herb Crust
Elevate your grilling game with this Smoky Cedar-Plank Salmon, a delightful fusion of flavors that highlights the best of fresh seafood. This recipe, crafted with care, features tender salmon fillets infused with fragrant herbs and spices, all while being gently smoked on cedar planks for a rich, aromatic finish. The accompanying medley of baby red potatoes, asparagus, and mixed greens salad not only complements the salmon but also creates a well-rounded meal. Perfect for entertaining or a family dinner, this dish is bound to impress with its stunning presentation and mouthwatering taste.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
salmon fillets
8 (skinless, 6 ounces each)
cedar planks
2 (soaked in water for 4 to 6 hours)
dry barbecue spice
1 tablespoon
sea salt
to taste
large lemon
1
fresh dill
1 cup (chopped)
shallot
1/2 cup (chopped)
garlic cloves
2 (chopped)
green onions
2 (chopped)
cracked black pepper
3 tablespoons
olive oil
2 tablespoons
lemon juice
1 (freshly squeezed)
Instructions
1
Begin by soaking two cedar planks in water for 4 to 6 hours to impart a smoky flavor to the salmon.
2
Preheat your grill to high heat to ensure an even cooking temperature.
3
While the grill is heating, sprinkle dry barbecue spice evenly over the skinless salmon fillets.
4
In a medium bowl, combine the fresh chopped dill, shallots, garlic, green onions, cracked black pepper, and olive oil to make the herb crust mixture. Mix thoroughly and then generously spread this mixture over the flesh side of each fillet, ensuring every inch is covered.
5
Season the soaked cedar planks with a pinch of sea salt and place them on the hot grill. Close the lid and allow them to heat for 3 to 5 minutes until they start to crackle and emit a fragrant smoke.
6
Once the planks are heated, carefully lift the lid and lay the salmon fillets on the planks, skinned side down, taking care to avoid flare-ups.
7
Close the grill lid and let the salmon bake for about 12 to 15 minutes or until it reaches your desired doneness (medium is recommended).
8
During the grilling, squeeze fresh lemon juice over the fillets for a bright flavor boost and monitor the planks to ensure they do not catch fire, using a spray bottle if necessary.
9
Once cooked, use tongs to carefully remove the cedar planks from the grill and transfer the salmon fillets to a serving platter. Serve hot with baby red potatoes, asparagus, and your choice of mixed greens salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Smoky Cedar-Plank Salmon with Herb Crust, a fresh seafood dish featuring salmon fillets infused with herbs.
How many salmon fillets are required?
The recipe calls for 8 skinless salmon fillets, each weighing approximately 6 ounces.
How long should the cedar planks be soaked?
The cedar planks should be soaked in water for 4 to 6 hours before grilling.
Why do the cedar planks need to be soaked?
Soaking the planks imparts a smoky flavor to the salmon and prevents the wood from catching fire immediately on the grill.
What grill temperature is recommended?
The grill should be preheated to high heat to ensure an even cooking temperature.
What is the first step in seasoning the salmon?
The first step is to sprinkle dry barbecue spice evenly over the skinless salmon fillets.
What ingredients make up the herb crust?
The herb crust consists of fresh chopped dill, shallots, garlic, green onions, cracked black pepper, and olive oil.
How should the herb crust mixture be applied?
The mixture should be generously spread over the flesh side of each salmon fillet until every inch is covered.
How do you prepare the cedar planks on the grill?
Season the soaked planks with a pinch of sea salt and heat them on the grill for 3 to 5 minutes until they crackle and smoke.
Which side of the salmon is placed on the cedar plank?
The salmon fillets should be placed on the planks with the skinned side facing down.
How long does it take to grill the salmon?
The salmon takes approximately 12 to 15 minutes to bake on the grill.
What is the recommended level of doneness for the salmon?
Medium doneness is recommended for this cedar-plank salmon recipe.
How can I add extra brightness to the salmon's flavor during cooking?
Squeeze fresh lemon juice over the fillets while they are grilling for a bright flavor boost.
What should I do if the cedar planks catch fire?
Monitor the planks closely and use a spray bottle with water to extinguish any flames if they catch fire.
How do I remove the salmon from the grill?
Use tongs to carefully remove the entire cedar planks from the grill and then transfer the fillets to a platter.
What side dishes are suggested for this meal?
It is recommended to serve the salmon with baby red potatoes, asparagus, and a mixed greens salad.
How much dry barbecue spice is needed?
The recipe requires 1 tablespoon of dry barbecue spice.
How much fresh dill is used in the herb crust?
The recipe calls for 1 cup of chopped fresh dill.
How many garlic cloves are in the herb mixture?
Two chopped garlic cloves are used in the herb crust mixture.
What type of pepper is used for seasoning?
Three tablespoons of cracked black pepper are used for the herb crust.
How many green onions should be prepared?
The recipe uses two chopped green onions.
What type of salt is suggested for the planks?
Sea salt is suggested for seasoning the cedar planks.
Can I use skin-on salmon?
The recipe specifically calls for skinless fillets to allow the flavors to penetrate.
How many cedar planks are required for 8 fillets?
The recipe requires two cedar planks to accommodate the 8 salmon fillets.
Is this recipe suitable for entertaining guests?
Yes, its stunning presentation and mouthwatering taste make it perfect for entertaining.
What is the amount of olive oil needed for the crust?
Two tablespoons of olive oil are needed for the herb crust mixture.
How much shallot is included in the herb crust?
One-half cup of chopped shallots is used.
Should the grill lid be open or closed during cooking?
The grill lid should be closed while heating the planks and while baking the salmon.
What makes this salmon recipe 'smoky'?
The smoke is generated by the cedar planks as they heat up on the grill, which infuses the fish with a rich, aromatic finish.
Is this considered a healthy recipe?
Yes, it is tagged as a healthy recipe featuring fresh seafood and herbs.