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Cedar Plank Salmon

Salmon is an excellent source of Essential Fatty Acids (EFA’s), and is a delicious way to add protein to just about any meal. Plus, during the warmer months while the grill is constantly calling your name, it can be a great way to switch things up from the traditional burgers and steaks!

Using a cedar plank to grill your salmon is practically a fool-proof way to ensure a juicy entree, while infusing the dish with a smoky cedar flavor.

To use a cedar plank to grill salmon, you must soak the plank in water for at least 24 hours. Use a shallow pan filled about halfway with water, then place the plank in the water with a glass or coffee mug on top to hold it down. Serve this salmon alongside some asparagus spears thrown on the grill, and a touch of brown rice or quinoa to make it a meal.

As an added bonus, this Cedar Plank Salmon recipe would be perfect for your next summer BBQ, for a healthy, on-plan alternative.

Ingredients

  • 1 cedar plank for grilling
  • 2 Tablespoons butter
  • 1 Tablespoons Splenda® brown sugar
  • 1/2 teaspoon maple extract/flavoring
  • 8 ounces wild-caught salmon filet
  • 5 green onions, finely chopped
  • 1 cup asparagus spears (as a side dish)

Soak cedar plank in water for at least 8 hours, up to 24 hours, or according to package instructions.

Preheat grill to high heat with lid closed. Let grill get very hot, about 600 degrees.*

In a small, microwave safe measuring cup, combine butter, Splenda and maple extract. Microwave for 15-20 seconds or until butter is softened and partially melted. Stir well.

Remove plank from water and place salmon on top, skin side down. Season salmon with a pinch of Morton® Lite Salt and freshly ground pepper. Using a basting brush, generously slather about half of maple mixture over salmon. Sprinkle green onions over top, patting into maple mixture to stick. Drizzle remaining maple mixture over top of green onions.

Open grill and place salmon on plank in the center of the grill. Close the lid and reduce heat setting to medium heat. Let salmon filet roast for 10-15 minutes without lifting lid or turning the fish. While fish is cooking, trim and rinse asparagus spears. Coat lightly with olive oil and a pinch of lite salt and pepper.

Open lid on grill. Cedar plank should be well charred, even blackened. Move plank to one side of the grill and add the asparagus spears to the other side. Close lid and cook for an additional 5 minutes. Remove cedar plank and let rest. Cook asparagus longer, if needed, depending on thickness of stalks.

Use a spatula to gently remove fish from skin before serving.

Makes 3 servings

*NOTE: If you do not have a grill, you may also cook in your oven using certain plank products. Follow manufacturer’s instructions.