Cedar Plank Salmon

Cedar Plank Salmon

Cooking salmon on cedar planks is our favorite way to cook the fillets outdoors. Cedar Plank Salmon is easy to do and the fillets come out moist, flakey and delicious. Our Wild & Crazy Salmon Seasoning gives the fillets a sweet, smokey flavor, enhanced with the smoke from the cedar plank.

Planking is traditionally connected with salmon, especially in the Pacific Northwest. The cedar plank insulates the fish from the direct heat and flames of the grill. Soaking the cedar in water let’s the smoke and steam rising from plank give the fish a light, smokey flavor. The fillets also stay tender since they aren’t cooked with the direct flames.

We love to serve our Cedar Plank Salmon with a rice pilaf or other rice, and a seasonal vegetable. In the Summer we’ll grill some ears of corn along side the salmon. Foil packet potatoes and vegetables are another favorite side we’ll make. Enjoy!

Serves 4

Ingredients:
1 or more Food-grade Cedar Planks, depending on how many salmon fillets you are cooking.
4 6 to 8 ounce Salmon Fillets. Leave the skin on.
2 Tablespoons Sheffield’s Wild & Crazy Salmon Seasoning
A Squirt Water Bottle in case the plank starts to flame.

Directions:
Soak your cedar plank(s) in water for at least an hour prior to cooking.

Set up your direct heat grill for 350ºF to 375ºF. While the grill is heating up, season each salmon fillet with ½ tablespoon of the Wild & Crazy Salmon on the non-skin side. Rub in a bit.

Transfer the salmon fillets to the cedar plank. Place the plank directly above the heat. Close the cover and cook for about 10 to 15 minutes, depending on the doneness you want. Using an instant-read thermometer, the internal temperature in the thickest parts should be 115-120°F (Medium rare), 120-125°F (Medium), 125-140°F (Medium well), or 140-150°F (Well done). Don’t overcook or it will tough and not flakey. Check on them periodically

Remove when done and serve immediately with your choice of a side dish or two. Enjoy!