How To Cook Delicious & Easy Cedar Plank Salmon Fillets
Have you ever cooked salmon on a cedar plank? Wild caught salmon is one of my favorite things to cook because it’s so quick, easy and delicious. Adding in a cedar plank is a really great way to add incredible flavor and a bit of sophistication. This fragrant wood has an abundance of oil that infuses whatever you’re cooking.
These planks are available in the grilling section of many grocery stores, or can be purchased online. The planks can be reused several times. Just wash them off and allow to dry completely in between uses. They do tend to absorb the flavor of whatever you cook on them, so it’s a good idea to consistently use the same cedar planks for the same purposes.
Also Read: How To Make Perfectly Pan Seared Salmon Fillets
There’s nothing quite like the aroma of cedarwood. The fragrant oils add earthy, woodsey flavor to the salmon that’s so tasty and satisfying. The one thing that needs to be done in advance to prepare salmon with cedar plank is to soak the wood in liquid. This keeps the salmon moist while it cooks and prevents the plank itself from burning.
You can soak them in water and even get creative by using white wine, sake, apple cider or your own custom combination. Soak the planks for at least 20 minutes - you can even do this step in advance and freeze them in a sealed freezer bag for future use. I used ghee (clarified butter) in this recipe because I love the flavor, and the high smoke point is great for cooking of all kinds. However you can definitely use butter or your cooking oil of preference instead.
Also Read: Quick & Easy Fresh Baked Salmon With Cilantro & Lime
Wild Caught Salmon From Fishermen We Know By NameAll of our fish are caught using a hook and fishing line. They never go through the machinery that salmon canneries use, which negatively affects the taste and texture of the fish. Most commercially caught fish also sit around on the boat before being bled out, which negatively affects the taste and quality of the meat. These salmon are bled right away on the boat, resulting in the most premium and flavorful salmon you can get. They’re then pressure sealed and flash frozen at the peak of freshness.
With these methods, having our flash frozen salmon delivered to you is actually highly preferable to buying fresh, unfrozen salmon unless you live right by the ocean. And even if that’s the case, the waters we source from off the Alaskan coast are some of the most pristine on the planet, making it very unlikely to find better fish anywhere else. Wild caught Alaskan salmon is superior in taste and texture to any other salmon we’ve tried. We constantly hear from customers that our salmon is the best they’ve ever had.
- 1 pound king salmon fillet
- Avocado oil or ghee
- Sea salt & freshly ground black pepper
- Juice of one lemon
- Chopped fresh herbs (I like dill or rosemary best)
- Cedar plank(s)
Also Read: Salad Nicoise With Wild Caught Alaskan Sockeye SalmonInstructions:
- Soak the cedar plank(s) if you haven’t already done so.
- Heat the grill on one side to medium heat.
- When the grill is hot, arrange the soaked plank(s) on the side that isn’t lit (indirect heat).
- Add the salmon on top of the soaked plank(s) with the skin side facing down. Squeeze lemon juice over the fish and brush a little avocado oil or melted ghee on top. Sprinkle chopped fresh herbs. Lower the lid on the grill and cook, covered for approximately 12 minutes. Check the salmon after 10 minutes to ensure that it doesn’t overcook.
- Serve and enjoy!
Don’t Hesitate To Reach Out To Our Awesome TeamAt Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!
Also Read: How To Cook Salmon To Flakey, Tender Perfection Every TimeEvery cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.