I recently bought a beautiful fillet of sockeye salmon at the grocery store. Not knowing exactly what other ingredients I’d use with it, I knew that I’d at least be grilling it that evening. As soon as I got home I did a quick search through my grilling cookbooks and landed on this recipe for Cedar-Planked Salmon with Honey-Lime Dressing. I keep my pantry stocked with cedar planks — it’s my favorite way of cooking salmon — so I was in luck! The sweet, tangy lime dressing was perfect with the slightly smoky salmon. DELICIOUS!
This recipe is super easy but does take a bit of planning since the cedar plank needs an hour or so to soak in water so that it doesn’t catch fire while on the grill. The plank will blacken and burn slightly on the bottom and edges even after being soaked but that’s what creates the amazing smokey flavor in the fish. Believe me, your neighbors will be jealous when they smell this cooking on the grill!!
I had everything on hand for the honey-lime dressing except the chives so I substituted a few green onion tops (the green part only). Don’t be afraid of the cayenne pepper because it adds just a slight bit of warmth to the dressing. My kids ate the salmon and loved it!
Cedar planks can be found in the meat or outdoor departments of your grocery/home improvement store, or various kitchen stores like Bed Bath & Beyond, Sur La Table or Williams-Sonoma. Also, Costco usually carries them as a seasonal item.
Cedar-Planked Salmon with Honey-Lime Dressing
-recipe from Weber’s Real Grilling™ by Jamie Purviance
Makes 8 to 10 servings.
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
½ teaspoon granulated garlic
½ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
¼ cup extra-virgin olive oil
1 large salmon fillet, with skin, 2 ½ to 3 pounds, about 16″ long and 3/4″ thick
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 untreated cedar plank, about 16 inches by 8 inches, submerged in water for at least 1 hour
In a blender, combine all 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.
Place the soaked plank over Direct High heat until the edges start to smoke and char, 5 to 10 minutes. Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just opaque in the thickest part and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing.