Cedar Planked Salmon Recipe

Salmon: The main protein of the dish, rich in omega-3 fatty acids and a great source of protein.

Olive oil: Used to brush the salmon, adding a rich, fruity flavor and helping to keep the fish moist.

Salt: Enhances the natural flavors of the salmon.

Black pepper: Adds a mild heat and depth of flavor to the fish.

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

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

To enhance the flavor of your salmon, consider marinating it for 30 minutes before grilling. A simple marinade of olive oil, lemon juice, and dill can infuse the fish with additional layers of taste. Additionally, make sure the cedar plank is thoroughly soaked to prevent it from catching fire and to allow it to impart a subtle smoky flavor to the salmon.

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

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

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more subtle profile.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative to lemon juice.

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

• Allow the salmon to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Wrap each salmon fillet tightly in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped fillets in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of how long the salmon has been stored.
• Store the salmon in the refrigerator for up to 3 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to use, 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 retain moisture and prevents the fish from drying out.
• For a quick reheat, use a microwave on a low setting, covering the salmon with a damp paper towel to keep it moist.
• If you prefer a cold dish, flake the salmon and add it to salads or sandwiches for a delicious, protein-packed meal.

• Preheat your oven to 275°F (135°C). 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 (52°C).

• For a quicker method, use the microwave. Place the salmon on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you have an air fryer, preheat it to 350°F (175°C). Place the salmon in the air fryer basket and heat for 4-5 minutes. This method helps to retain the salmon's crispy exterior while warming it through.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the salmon in the skillet and cover with a lid. Heat for 5-7 minutes, turning once halfway through, until the salmon is warmed through.

• If you prefer steaming, place the salmon in a steamer basket over simmering water. Cover and steam for about 5 minutes or until the salmon is heated through. This method helps to keep the salmon moist and tender.

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

• Grill: A cooking device that uses direct heat to cook food, essential for grilling the salmon.

• Tongs: A tool used to handle and turn the salmon fillets on the grill.

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

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

• Knife: Used to chop the dill and cut the lemon for juicing.

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

• Mixing bowl: Used to combine the olive oil, salt, and pepper before brushing onto the salmon.

• Timer: Used to keep track of the grilling time to ensure the salmon is cooked through.

• Serving platter: Used to present the grilled salmon fillets once they are done.

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

Pre-mix seasoning: Combine olive oil, salt, and pepper in a small bowl ahead of time.

Preheat the grill early: Start preheating the grill while you prepare the salmon fillets.

Chop herbs in advance: Chop the dill and store it in an airtight container in the fridge.

Use a timer: Set a timer for the grill to ensure the salmon is cooked perfectly without constant checking.