If there was ever a way to cook salmon, it’s on a cedar plank.
No seriously, if you’ve never tried cooking your salmon this way, now is so the time. Cedar planks adds immense flavor that you just cannot get from anything else AND it makes life so super easy, since clean up is basically non-existent. With Memorial Day (the unofficial, but official, start of summer) being just one week from today, I thought this would be a fun recipe to share.
Also, have you guys noticed that the June issues of all the foodie magazines are all about grilling, drinks, light salads and ice cream?!? They’re basically full of summer foods, and I am so pumped and SO ready. Gimme all the ice cream please!! 🙂
Clearly after spending the beginning of last week in LA and getting a taste of summer, I am hooked. Are you guys ready? Has the weather turned nice yet where you are, or are there still spring showers and all that? I’m scared to say, it’s actually starting to get nice here.
I’m headed to New York City for the fastest trip ever on Wednesday and I’m crossing my fingers it’s going to be nice and sunny and summer like. Something about New York in the summer has me kind of excited. And I cannot believe I am admitting this, but it also has me picturing Gossip Girl and all the summer episodes. Think uptown New York heat and classy Hampton living…
OKok, so it’s a crazy week and I have to keep today’s post pretty on topic, so let’s talk Cedar Plank Salmon.
I think it’s clear I love this recipe, but I love it for many reasons.
…reason one: definitely the cedar plank. I feel like if you put any piece of fish on a cedar plank with maybe just a little salt + pepper + olive oil, it’s going to be flipping good. Simple is sometimes just the best.
…reason two: soaking the cedar plank in orange juice before grilling. Using orange juice instead of water is maybe the bestest idea. it adds the slightest touch of citrus flavor and I loved that. If you can remember, try to soak the cedar plank overnight, but if you’re in a pinch, thirty minutes will do. Also, if you don’t have orange juice and don’t want to buy any either, you can just use water or white wine. Not a HUGE deal…but like I said, I loved the added citrus flavor.
…reason three: the blackened seasoning I rubbed all over the salmon before throwing it on the grill. YUM.
…reason four: that watermelon, mango and feta salsa. Yes, yes and yes, so my kind of thing. LOVE.
…reason four: the cleanup because really there is none. Cannot complain about that. 🙂
See, so many, many, many reasons to love this recipe, right?!?
For real though, the no dish thing?
If you’re new to cooking with a cedar plank, don’t be scared or intimidated, promise it’s EASY. You can buy planks at the grocery or on Amazon. Me being the Amazon girl that I am, just ordered mine on Amazon…honestly, I may be Amazon Prime’s bestest customer…yikes.
Once you have your plank, you need to soak it in some form of a liquid to prevent the board from catching fire on the grill… don’t worry, don’t worry, not as scary as it sounds! Once you’ve soaked your plank, just add a skinless piece of fish, season it and grill. SIMPLE. Once again, NO DISHES.
Obviously I really really love the no dish part.
For my seasoning, I went with my favorite blackened seasoning. You just cannot got wrong with this blend of spices, it’s the best and pairs with pretty much anything. Me being me, I just could not stop there though. You just know I had to add something summery and fruity to this meal. Enter that watermelon salsa…aka my favorite thing to eat with a spoon because I am addicted to fruit…especially mango and especially, especially the combo of watermelon, mango and FETA. Yup, feta.
I mean, really? Are you surprised? You knew I had to sneak in some cheese too.
That combo together is SPOT ON.
Cedar Plank Salmon with Watermelon Feta Salsa.
- 1 large cedar plank
- orange juice or water for soaking
- 1 pounds whole salmon fillet about 2 , skin removed
- 2 tablespoons dark brown sugar
- 1 tablespoon paprika
- 1/2 teaspoon cayenne more or less adjust to your taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt + pepper
- olive oil for rubbing
Watermelon Feta Salsa
- 1/2 cups of a small seedless watermelon diced (about 2 )
- 1 cup fresh diced mango or pineapple
- 1 jalapeno seeded if desired + chopped
- 1/4 cup fresh cilantro chopped
- juice of 2 limes
- 1 tablespoon honey
- 4 ounces feta cheese crumbled
Soak the cedar plank in orange juice (or water) for at least 30 minutes before grilling, but 2-4 hours is ideal.
In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, dried thyme, salt and pepper.
Heat your gas or charcoal grill to medium heat, about 350 degrees F.
Lay the whole salmon fillet on top of the cedar plank, making sure none of the salmon is hanging off. Sprinkle with the salmon with the seasonings and then rub the entire fillet with olive oil. Place the cedar plank on the grill and cover the grill. Grill for about 12-15 minutes and check for doneness. The salmon is done when it's uniformly pink in the center. Using a large spatula, remove the cedar plank + salmon and transfer to a flat surface to rest. Serve the salmon with the watermelon salsa. Enjoy!
Watermelon Feta Salsa
Combine all of the ingredients, except the feta, in a bowl and gently toss to combine. Now add the feta and toss once more. Serve over the salmon. Salsa will keep for 1 day in the fridge, but is best served soon after making.
Hehe. I am just slightly obsessed. 🙂