Cedar Planked Salmon Recipe

Salmon: A rich, flavorful fish that is the star of this dish.

Olive oil: Used to brush the salmon fillets, adding a subtle richness and helping to prevent sticking.

Salt: Enhances the natural flavors of the salmon.

Black pepper: Adds a touch of heat and depth to the seasoning.

Lemon juice: Provides a fresh, tangy finish that complements the smoky flavor of the salmon.

Cedar plank: Infuses the salmon with a unique smoky aroma and flavor.

When preparing cedar planked salmon, ensure the cedar plank is thoroughly soaked in water for at least an hour to prevent it from catching fire on the grill. For an added layer of flavor, you can soak the plank in a mixture of water and white wine or apple cider. This will infuse the salmon with subtle, aromatic notes as it cooks. Additionally, always preheat the grill to medium-high heat to achieve a nice, even cook and to allow the cedar plank to start smoking, which imparts a delicious, smoky flavor to the fish.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a good alternative for salmon.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, which works well for cooking salmon.

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

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, which can add a unique twist to the salmon.

• fresh lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, making it a good alternative for lemon juice.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can make the fish soggy.

• Wrap each salmon fillet individually in plastic wrap or aluminum foil. This ensures that the fish stays fresh and prevents it from absorbing other odors in the fridge or freezer.

• Place the wrapped fillets in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn and keeps the salmon tasting fresh.

• Label the container or bag with the date. This helps you keep track of how long the salmon has been stored and ensures you use it within a safe timeframe.

• Store the salmon in the refrigerator if you plan to eat it within 2-3 days. This keeps the fish at a safe temperature and maintains its quality.

• For longer storage, place the salmon in the freezer. Properly stored, it can last up to 3 months without losing its flavor and texture.

• When ready to use, thaw the salmon in the refrigerator overnight. This gradual thawing process helps maintain the fish's texture and flavor.

• If you're in a hurry, you can also thaw the salmon in a bowl of cold water. Make sure the fish is in a sealed bag to prevent water from seeping in.

• Once thawed, reheat the salmon gently in the oven or on the stovetop. Avoid using the microwave, as it can make the fish rubbery.

• Serve the reheated salmon with a fresh squeeze of lemon juice to revive its bright, zesty flavor.

• Preheat your oven to 275°F (135°C). Place the leftover 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 the salmon is warmed through.

• Use a skillet to reheat the salmon. Add a splash of olive oil to the skillet and heat over medium-low heat. Place the salmon in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• For a quick microwave method, 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 frequently to ensure it doesn't overcook.

• If you have a steamer, place the salmon in a heatproof dish and steam it for about 5 minutes. This method helps retain moisture and keeps the salmon tender.

• Reheat the salmon in a sous-vide water bath. Seal the salmon in a vacuum-sealed bag and place it in a water bath set to 130°F (54°C). Heat for about 15 minutes or until the salmon reaches the desired temperature.

• 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 grilling the salmon.

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

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

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

• Fork: Used to check if the salmon flakes easily, indicating it is cooked.

• Lemon squeezer: Used to extract fresh lemon juice to drizzle over the salmon.

• Large bowl: Used to soak the cedar plank in water.

• Paper towels: Used to pat the salmon fillets dry before brushing with olive oil.

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

Pre-season the salmon: Season the salmon fillets with olive oil, salt, and pepper ahead of time and store them in the fridge.

Use a meat thermometer: Check the salmon with a meat thermometer to ensure it’s cooked perfectly without having to guess.

Preheat the grill: Preheat your grill while you prepare the salmon to save time.

Lemon juice prep: Squeeze the lemon juice in advance and keep it ready for drizzling.