Wow your family and friends with this delicious salmon recipe — and all less than 5 ingredients!
Grilling fish on a cedar plank is a combination of baking and smoking all in one easy step!
Our love affair with pluots this season inspired us to experiment with new flavor and food combinations: we created this pluot and fish recipe based on a tried and true cedar-plank grilling method. The pluot-fruit balsamic reduction glaze balances the flavor of the salmon and creates a sweet, candied surface.
Cedar Plank Preparation Tips:
- Make sure to use (single use) untreated culinary cedar planks available at grocery stores, cooking or BBQ retailers. Regular cedar lumber found in lumber stores can be chemically treated (yikes!), making the cedar unsuitable for cooking applications.
- If pluots aren’t available, try making the glaze with maple syrup for maple glazed cedar plank salmon.
- Have a squirt bottle with water on-hand to douse out any flames that may form around plank edges.
- Cedar planks should be pre-soaked in water, roughly 2-6 hours, before use — otherwise they (and your salmon) will burn like nobody’s business.
- Cedar plank cooking times may be longer than placing fish directly on the grill, as the plank absorbs direct heat: grilling time is approximately 8 minutes per pound of filet, though this will vary depending on the thickness of the fish and the BBQ temperature (Salmon cooking tips).
- Removing the plank from the grill: we used two heavy-duty spatulas and carefully placed it on a broiling pan to carry it back to the kitchen (use caution: the bottom of the plank may be red-hot).