Cedar Plank Salmon Recipe

Salmon: A rich, flavorful fish that pairs perfectly with the smoky taste of cedar.

Olive oil: Adds moisture and helps the seasoning adhere to the salmon.

Salt: Enhances the natural flavors of the fish.

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

Fresh lemon juice: Provides a bright, tangy contrast to the rich salmon.

Minced garlic: Infuses the fish with a robust, savory flavor.

To enhance the flavor of your salmon, consider marinating it for an additional 30 minutes before grilling. This allows the olive oil, lemon juice, and garlic to penetrate the fish more deeply, resulting in a more robust taste. Additionally, make sure the cedar plank is thoroughly soaked to prevent it from catching fire and to impart a subtle smoky flavor to the salmon.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

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

• fresh lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, adding a fresh tang to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent and more convenient.

• 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 its freshness and prevent it from absorbing other odors in the fridge.
• Place the wrapped fillets in an airtight container or a resealable plastic bag. This adds an extra layer of protection and helps keep the salmon moist.
• Store the salmon in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each fillet in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the salmon for up to 3 months. For best quality, consume within this period.
• When ready to use, 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 maintain its texture and flavor.
• Alternatively, enjoy the salmon cold in salads or sandwiches 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. Add a splash of olive oil or a squeeze of lemon juice to keep the fish moist.
  4. Cover the salmon loosely with aluminum foil to prevent it from drying out.
  5. Heat for about 15 minutes or until the salmon reaches an internal temperature of 125°F (52°C).

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillet in the skillet, skin-side down if it has skin.
  4. Cover the skillet with a lid to retain moisture.
  5. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• Microwave Method:

  1. Place the salmon on a microwave-safe plate.
  2. Add a splash of lemon juice or a few drops of olive oil to keep it moist.
  3. Cover the plate with a microwave-safe lid or another microwave-safe plate.
  4. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon on a steamer basket or a heatproof plate that fits inside the pot.
  3. Cover the pot with a lid.
  4. Steam for about 5-7 minutes, or until the salmon is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Lightly brush the salmon with olive oil.
  3. Place the salmon in the air fryer basket.
  4. Heat for about 4-5 minutes, checking halfway through to ensure it doesn't overcook.

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

• Grill: A cooking device that uses direct heat to cook food, essential for achieving the desired texture and flavor.

• Tongs: A utensil used to handle the salmon fillets and the cedar plank safely on the grill.

• Basting brush: A tool used to apply olive oil and seasonings evenly on the salmon fillets.

• Measuring spoons: Instruments used to measure the precise amounts of olive oil, salt, pepper, and lemon juice.

• Knife: A sharp tool used to mince the garlic cloves finely.

• Cutting board: A surface used to chop and prepare the garlic and other ingredients.

• Mixing bowl: A container used to combine the olive oil, lemon juice, and minced garlic before applying to the salmon.

• Timer: A device used to keep track of the soaking time for the cedar plank and the grilling time for the salmon.

• Oven mitts: Protective gloves used to handle the hot cedar plank and grill safely.

Prepare ingredients ahead: Mince garlic and mix with olive oil, lemon juice, salt, and pepper in advance.

Soak plank overnight: Soak the cedar plank the night before to save time.

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

Use a timer: Set a timer for the grilling process to avoid overcooking.