I remember being so excited the day we received our cedar planks in the mail from our wedding registry. I always wanted to try grilling a beautiful piece on salmon on an aromatic cedar plank and roughly throwing it on the table with a flourish as if I had caught the fish myself and cut down the tree to make the plank with my bare hands. Anyone else feel like that? No?
Well 2 years later I finally got around to using one of my beautiful cedar planks and it was all that I hoped for. Well I didn’t throw it on the table but the flavor and aroma was amazing and the presentation just as beautiful. I will definitely be cooking my salmon on a cedar plank more often.
I paired this dinner with original couscous, grilled zucchini and pineapple salsa. The pineapple salsa is an excellent tropical accompaniment to salmon.
When choosing salmon I always opt for wild caught salmon. If your fish shop has both, look at them side by side. The color difference is amazing. The wild caught is dark pink almost red, where the farm raised is pale and has lots of white fatty veins. Farm raised salmon often lives it’s life crammed into tanks with hundreds of other fish. They are overfed and sometimes sick. The Monterey Bay Aquarium is the gold standard in my book for recommendations on fish. They have a great app called Seafood Watch and a website to answer all of your seafood questions about what is the best.
Have you cooked with any other types of fish on cedar planks? Have you ever used different types of wood?
- 1 12 inch cedar plank
- 1 1-2 pound salmon fillet
- ½ lemon, sliced
- kosher salt
- ground black pepper
- ½ cup pineapple, ¼ inch dice
- 1 avocado, cubed
- ½ cup cherry tomatoes, quartered
- ¼ cup (a hand full) fresh cilantro, chopped
- 1 lime, juiced
- ½ inch frozen jalapeño, grated or 1 teaspoon fresh jalapeño finely diced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Soak cedar plank in water for at least 2 hours and as long as overnight.
- Preheat grill to medium heat.
- Generously salt and pepper both sides of salmon steak.
- Place salmon skin side down on cedar plank. Top with lemon slices.
- Cook cedar plank and salmon in covered grill for 12-15 minutes or until salmon is flaky and just cooked through. Keep a spray bottle with water at hand to douse cedar plank if it catches fire.
- Top with Pineapple Salsa and serve immediately.
- Place all ingredients in a bowl and gently stir until incorporated.