Cedar Planked Salmon Recipe

Salmon: A rich, flavorful fish that is perfect for grilling. Choose skinless fillets for this recipe.

Olive oil: Adds moisture and helps the seasonings adhere to the fish.

Salt: Enhances the natural flavors of the salmon.

Freshly ground black pepper: Adds a touch of heat and depth to the seasoning.

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

Cedar plank: Infuses the salmon with a subtle smoky flavor during grilling.

To enhance the flavor of your cedar planked salmon, consider adding a herb crust. Mix fresh dill, parsley, and thyme with a bit of minced garlic and lemon zest. Press this mixture onto the top of the salmon fillets before placing them on the cedar plank. This will infuse the fish with a delightful, aromatic flavor as it grills.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile to salmon, making it a good 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 flavor along with a bit of umami, enhancing the overall taste.

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

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

• Allow the salmon to cool completely at room temperature before storing. This helps to maintain the texture and flavor of the fish.

• Once cooled, wrap each salmon fillet tightly in plastic wrap or aluminum foil. This prevents the fish from drying out and protects it from absorbing other odors in the fridge.

• Place the wrapped salmon in an airtight container or a resealable plastic bag. This adds an extra layer of protection and keeps the fish fresh for up to 3 days in the refrigerator.

• For longer storage, consider freezing the salmon. Wrap each fillet in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the freezer bag with the date to keep track of how long the salmon has been stored. Frozen salmon can be kept for up to 2 months.

• When ready to enjoy, thaw the 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) until warmed through. This helps to preserve the delicate texture of the fish.

• Alternatively, you can enjoy the leftover 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 prevent it from drying out. Heat for about 15 minutes or until the salmon is warmed through.

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

• If you prefer 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 about 5 minutes, flipping halfway through to ensure even warming.

• For a more flavorful option, reheat the salmon in a steamer. Place the salmon on a heatproof plate and set it in the steamer basket. Steam over simmering water for about 5-7 minutes, or until heated through.

• If you have an air fryer, preheat it to 350°F. Place the salmon in the air fryer basket and heat for 3-4 minutes. This method will help maintain the salmon's crispy exterior while warming it evenly.

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

• Grill: A cooking device used to cook the salmon 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 the salt, pepper, and lemon juice accurately.

• Fork: A utensil used to check if the salmon flakes easily, indicating it is cooked.

• Cutting board: A surface used to prepare and season the salmon fillets.

• Knife: A tool used to cut and prepare the salmon fillets if necessary.

• Bowl: A container used to mix and hold the olive oil, salt, and pepper before applying to the salmon.

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

Pre-mix seasoning: Combine salt and pepper in advance to quickly season the salmon fillets.

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

Preheat the grill: Start preheating the grill while preparing the salmon to save time.

Batch preparation: Prepare multiple fillets at once to have leftovers for another meal.