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Cedar Plank Salmon

by Deanna Williams
Total 1 hour 15 minutes
Active 30 minutes
Serves 4
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Northwest cedar planked salmon served over salad greens with fresh grapefruit and homemade shallot vinaigrette and honey mustard. Enjoy!

Ingredients

  • 1 cedar plank (food grade)
  • 1 shallot (diced small)
  • 3 tbsp seasoned rice wine vinegar
  • 1.75 lb salmon filet
  • salt & pepper
  • 2 tbsp honey
  • 2 tbsp country dijon (course ground mustard)
  • 2 tbsp olive oil
  • 2 grapefruits (cut into suprèmes)
  • 5 oz salad greens
  • 1 avocado (cut into cubes)
  • 4 oz mozzarella pearls
  • 1 lemon
  • 1 tbsp fresh dill (chopped)

Directions

  • Soak the cedar plank overnight
  • When you're ready to start cooking, strain the cedar plank and place it on the Traeger or grill and preheat to 375° (if you're on a basic grill, just get it nice and hot to where the plank is smoking)
  • Once you get the grill set up, start working on the salad dressing by combining the diced shallot and seasoned rice wine vinegar. Let this sit for 20 minutes
  • While the grill is preheating and the salad dressing macerating, season the salmon with salt and pepper. Then place it on the blank over the grill and cook until nice and flaky. Depending on the thickness of your salmon steaks this could be anywhere between 20 and 45 minutes
  • Once the dressing is done macerating, add the honey, mustard and olive oil. Feel free to throw in a couple twists of freshly ground black pepper if you'd like as well
  • Zest the lemon and then cut into wedges
  • When the salmon is done, plate it with the salad greens, grapefruit, avocado and dressing. Garnish with lemon zest and fresh dill. Enjoy!