This is the perfect entrée to serve for dinner on a warm summer night.
Cedar Plank Salmon & Grilled Vegetables
This is the perfect entrée to serve for dinner on a warm summer night.
Ingredients
- 1 6”x8” cedar plank, submerged underwater for four hours
- 2 red bell peppers, cored and flesh cut into thick strips
- 1 bunch of baby asparagus
- 1 Salmon fillet (16-24oz)
- 1 Tbsp kosher salt
- Pinch of ground black pepper
- Pinch of ground cayenne pepper
- 1 Lemon, for garnish
Instructions
- Soak your cedar plank in water for four hours.
- When your cedar planks are ready, pre-heat your grill to 600F.
- Toss your peppers and asparagus for grilling in vegetable oil and salt.
- Season the salmon with salt, black pepper, and a pinch of cayenne pepper.
- Place salmon on cedar plank and your peppers on the grill and cook with the top down for roughly 5-8 minutes, checking salmon and peppers after the first 5 minutes.
- During the final few minutes of cooking, add your baby asparagus and cook quickly on the grill, preferably in a grill box if you have one.
- Remove the salmon fillet from the grill when it is just cooked through, and cut into portions.
- If your fish portions need another minute or two of cooking, put them back on the plank.
- continue cooking on the grill for another minute or two.
- Serve the salmon with grilled vegetables and fresh lemon wedges.
Notes
Soaking the cedar plank is important here. This ensures that the plank doesn’t immediately catch fire when placed on the grill. At the end of the cooking process, your cedar plank will almost be on fire.
Remove the fillet from the grill when the fish is barely cooked through.
The salmon and grilled vegetables are lovely when accompanied by a simple mixed green salad.
Remove the fillet from the grill when the fish is barely cooked through.
The salmon and grilled vegetables are lovely when accompanied by a simple mixed green salad.