Cedar Planked Salmon Recipe

Salmon fillet: A rich, flavorful fish that is perfect for grilling.

Olive oil: Used to coat the salmon, adding moisture and helping the seasoning adhere.

Salt: Enhances the natural flavors of the salmon.

Freshly ground black pepper: Adds a touch of heat and complexity to the dish.

Lemon juice: Provides a bright, acidic contrast to the rich salmon.

Garlic: Adds a robust, savory flavor to the fish.

Fresh dill: A fragrant herb that complements the salmon beautifully.

When preparing cedar planked salmon, ensure that the cedar plank is fully submerged in water for at least an hour. This prevents the plank from catching fire and imparts a subtle smoky flavor to the salmon. Additionally, for an extra layer of flavor, you can soak the plank in a mixture of water and white wine or apple cider. This technique not only enhances the taste but also keeps the fish moist during grilling.

• salmon fillet - Substitute with trout fillet: Trout has a similar texture and flavor profile to salmon, making it a great alternative for this recipe.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, which works well for grilling or roasting fish.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the taste of the fish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat without overpowering the dish.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which complements the fish well.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, adding a delicate taste to the dish.

• chopped fresh dill - Substitute with chopped fresh parsley: Parsley has a fresh, slightly peppery flavor that can replace dill in providing a bright, herbaceous note.

• Allow the salmon to cool completely before storing. This ensures that condensation doesn't form inside the storage container, which can make the fish soggy.
• Wrap the cooled salmon fillet tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and flavor.
• Place the wrapped salmon in an airtight container or a resealable plastic bag. This extra layer of protection prevents any unwanted odors from seeping in.
• Store the salmon in the refrigerator if you plan to consume it within 2-3 days. This keeps it fresh and ready for a quick meal.
• For longer storage, place the wrapped salmon in the freezer. It can be kept frozen for up to 3 months without significant loss of quality.
• When ready to use frozen salmon, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the texture and flavor.
• If you're in a hurry, you can also thaw the salmon by placing it in a sealed plastic bag and submerging it in cold water. Change the water every 30 minutes until thawed.
• Reheat the salmon gently to avoid drying it out. Use a low oven temperature (around 275°F) or a microwave on a low setting, and add a splash of lemon juice or a drizzle of olive oil to keep it moist.
• Pair the reheated salmon with fresh sides like a crisp salad or steamed vegetables to bring back its vibrant flavors.

• Preheat your oven to 275°F. Place the salmon on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to retain moisture. Heat for about 15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the salmon on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add a splash of olive oil or a small pat of butter. Place the salmon in the skillet, cover, and heat for about 5 minutes, flipping halfway through.

• For a more flavorful option, reheat the salmon in a steamer. Place the salmon on a heatproof plate and set it in the steamer basket. Steam over simmering water for about 5-7 minutes, or until heated through.

• If you have an air fryer, preheat it to 350°F. Place the salmon in the basket and heat for 3-4 minutes. This method helps to retain the salmon's crispy exterior while warming it evenly.

• Cedar plank: A wooden plank used to impart a smoky flavor to the salmon while grilling.

• Grill: A cooking device that provides direct heat for cooking the salmon on the cedar plank.

• Basting brush: Used to brush olive oil onto the salmon fillet.

• Measuring spoons: Used to measure out the salt, pepper, and olive oil accurately.

• Knife: Used to mince the garlic and chop the fresh dill.

• Cutting board: A surface for chopping the garlic and dill.

• Tongs: Used to handle the cedar plank and salmon on the grill.

• Fork: Used to check if the salmon flakes easily, indicating it's done.

• Lemon squeezer: Used to extract freshly squeezed lemon juice.

• Mixing bowl: Used to combine the minced garlic, salt, and pepper before seasoning the salmon.

Soak the plank overnight: Soak the cedar plank the night before to save time on the day of grilling.

Pre-mix the seasoning: Combine olive oil, salt, pepper, and minced garlic in advance to quickly brush onto the salmon.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Preheat the grill: Start preheating your grill while you prepare the salmon to ensure it's ready to go.

Prep the lemon and dill: Squeeze the lemon juice and chop the fresh dill ahead of time for a quick finish.