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If you haven’t heard, anyone who’s anyone is using cedar planks for cooking. That’s right, I said it. Oprah Winfrey? Definitely. Micheal Jordan? 72% of the time. Katy Perry? Every Thursday.
This fantastic style of cooking is easy (YES, I SAID EASY LADIES) and absolutely delicious. It sounds fancy shmancy and complicated when you hear “cedar plank salmon”, but it’s actually not complicated at all. You can have the best of both worlds, appearing to have made a strenuous dinner, when in reality, it was a piece of cake!
So are ya ready to go from looking like Ms. Ordinary to Ms. Martha Stewart? Okay, good. Me too!
*Remember directions may vary according to cedar plank
Glaze for Salmon: Mix 2T Dijon mustard, 2T real maple syrup and a chopped shallot
1. Soak the cedar planks: 1-2 hours before grilling, soak the planks in wine, sake, cider, or water.
2. Heat the grill: Heat your gas or charcoal grill to about 350°F
3. Place the plank on the grill
4. Brush the salmon with the above glaze
5. Lay the salmon skin-side down on top of the cedar planks. Cover the grill.
6. Cook for 12 – 15 minutes. Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center.
7. Remove the skin. Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. The skin should stick to the boards and separate easily.
8. Cut into portions and serve: Use a sharp knife to cut the salmon into portions and serve immediately.
(Credit: http://www.thekitchn.com/how-to-grill-salmon-on-a-cedar-152412)
