As this Corona virus lock down continues in California, food boredom is something that all of us will have to contend with. The supply chains still aren’t back to normal which means we can’t just go and get fresh ingredients whenever we fee like it. But you don’t need a ton of ingredients or time to make food that is delicious and sounds much fancier than the effort needed to create them.
Cedar plan salmon falls into this category. When you look at the presentation, its seems fancy, but really it’s far from it. All it is at the end of the day is you grilling a piece of fish, salmon in this case, on a wet plank of cedar.
The end result is a fish with a light smokey finish that looks and tastes great. This recipe is for Salmon, because that is what we had in the fridge. If, because of the shortage, you don’t have salmon feel free to substitute with other fish. I have personally also cooked yellowtail this way and it came out great.
I would suggest using fish that have a bit firmer flesh and thicker cuts for best results. It’s not that thin filets can’t work, you just need to watch them. If you don’t have cedar planks they are still very available here.
Super Easy Cedar Plank Salmon Recipe
This meal is super easy to do and is very quick to cook. What makes this recipe special is the light smokey flavor that the Cedar plank imparts to the Salmon which is already delicious.
Ingredients
- 2 Cedar Planks
- 2 filet Salmon
- 1 Salt
- 1 Pepper
- 4 tbsp Melted Butter
- 1 Onion Powder
- 1 tsp Green Onions (chopped)
Instructions
Soak the Cedar planks in water. Ideally you want to do this for a few hours before you start cooking, but i have soaked them for 15 minutes before while i prepped and it turned out fine. The soaking will reduce the odds of the cedar plank catching fire on you in the grill.
Chop your greed onions and leave them aside for later. Melt a half stick of butter and set it aside for later. If it's starts to get solid just crank the heat up again to quickly melt it.
Put the Salmon Filet's on the Cedar plank and season them with Salt, Pepper and the Onion powder. I always eyeball this based on who i know is eating the fish and how much seasoning they typically like.
Crank your grill up to 375 degrees or so. Place the plank in the grill. Make sure to open the grill frequently to check on the fish. The soak should prevent the outright burning of the plank, but if you see an edge catch fire, put out with the spatula and move the plank to a different sport of your grill.
