Cedar Plank Smoky Salmon
Now that you’ve bought the most amazing Alaskan Sockeye Salmon that Northern Colorado can get their hands on, it’s time to break out one of our favorite tools (that you can grab here!).
Cedar planks have been treasured by indigenous North American communities for their unique ability to infuse mouthwatering smokiness into grilled salmon. Passed down through generations, this grilling technique has become synonymous with both gourmet flavor and cultural heritage.
The secret lies in the cedar's natural oils and fragrant aroma, which seep into the salmon, imparting a delicate smoky taste that perfectly complements the fish's inherent richness. With its striking balance of earthy flavors, cedar-planked salmon is a beloved culinary tradition that still captivates taste buds today.
Not only does grilling on cedar planks elevate the taste, but it also enhances the presentation. As the salmon cooks atop the charred, aromatic planks, a visual feast unfolds, showcasing mouthwatering caramelization and a beautiful reddish-brown hue.
With Fisherman's Pride Wild Alaskan Seafood, you can recreate the magic of this centuries-old grilling technique in your own backyard. Our responsibly sourced, sustainably caught wild salmon harmonizes flawlessly with cedar planks, delivering a dining experience that connects you to both nature and tradition.
So, fire up your grill, unlock the mysteries of the past, and savor the exquisite flavors of cedar-planked salmon—a union of authenticity, flavor, and unparalleled grilling satisfaction. Experience the legacy that has stood the test of time with Fisherman's Pride Wild Alaskan Seafood by using this recipe we found on The Unsophisticook’s website. After trying it, I knew I had to share this gem.
Ingredients
1.5-lb. Fisherman’s Pride Whole Salmon Filet or 4 (6 oz.) Alaska salmon fillets
1-2 cedar grilling planks, soaked in water for 1 hour
2 tablespoons extra virgin olive oil
Brown Sugar Salmon Rub:
2 tablespoons light brown sugar
2 teaspoons smoked paprika
1/2 teaspoon kosher sea salt
1/2 teaspoon coarse black pepper
Instructions
Depending on the size of your salmon fillets, soak one or two cedar planks for grilling in water for one hour. Pat the soaked cedar plank dry with a paper towel, and brush one side with olive oil.
In a small bowl combine the brown sugar, smoked paprika, kosher sea salt, and coarse black pepper with a fork.
Place salmon skin side down on the oiled face of the cedar planks and brush each with olive oil. Press the grilled salmon rub all over the top of the salmon. I try not to ‘rub’ the salmon as to keep the filet undisturbed as much as possible, instead I firmly press the mixture into the meat.
Place cedar planks directly on the hot grill grates. If you are hoping to get more than one use out of the cedar plank, you can put a piece of foil under the cedar plank to prevent direct flame from scorching the wood. Cover the grill and cook over medium-high indirect heat for 15-20 minutes. I recommend keeping a small spray bottle of cold water close by, just in case there are any flare-ups. The salmon is done when it's cooked through, flakes easily, and reaches 145 degrees internally in the thickest part of the fish.**
Serve warm on the cedar plank or cut into desired portions on plates.
No Grill? No Problem- Use these instructions for cooking in the oven
Preheat your oven to 400 degrees. Follow the above instructions through Step 3. Bake the salmon at 400 degrees for 15-20 minutes. It's done when it's cooked through, flakes easily, and reaches 145 degrees internally in the thickest part of the fish.
Image from https://unsophisticook.com/cedar-plank-salmon/
