Cedar-Planked Salmon with Honey-Lime Dressing
The best Salmon ever! I make this all the time as it comes out perfect and delicious. It's a keeper!
The best Salmon ever! I make this all the time as it comes out perfect and delicious. It's a keeper!
- •1 large salmon fillet [with skin] (2 1/2-3 pounds about 16 inches long and 3/4 inch thick)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 untreated cedar plank (about 16 inches by 8 inc submerged in water for at least 1 hour)
- •* dressing:
- •2 tablespoons fresh lime juice
- •2 tablespoons rice vinegar
- •2 tablespoons dijon mustard
- •2 tablespoons honey
- •2 tablespoons minced fresh chives
- •1 teaspoon kosher salt
- •1/2 teaspoon granulated garlic
- •1/2 teaspoon freshly ground black pepper
- •1/4 teaspoon ground cayenne pepper
- •1/4 cup extra virgin olive oil
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- To make the dressing: In a blender, combine the dressing ingredients except the oil. Mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
- Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute it evenly.
- Remove the soaked plank from the water and immediately place it over Direct High heat until the edges start to smoke and char, 3 to 10 minutes [watch carefully so it doesn’t flame]. Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.
The Essential Soaking Rule for Cedar Planks
Many home cooks place dry wood directly over flames, causing dangerous flare-ups and acrid smoke. Submerge the untreated cedar plank in water for at least one full hour before cooking. Wet wood generates aromatic steam while protecting the fish from scorching. Heat the soaked plank over direct high heat until the edges begin smoking and charring within three to ten minutes. Move the wood to indirect high heat immediately afterward to prevent combustion.
Emulsifying the Citrus Dressing
Blending the lime juice, rice vinegar, Dijon mustard, and honey before adding fat creates a stable emulsion. Pour the extra virgin olive oil in a slow stream through the running blender lid to build viscosity. Check for pin bones in the salmon fillet using needle-nose pliers before seasoning. Grill the fish skin-side down for twenty to twenty-five minutes until the center remains slightly pink. For dietary adjustments, honey can be replaced with agave nectar at a one-to-one ratio.
