Cedar Plank Salmon With Grilled Cherry Tomatoes Recipes

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SUN-DRIED TOMATO CEDAR PLANK SALMON



Sun-Dried Tomato Cedar Plank Salmon image

This is a delicious version of a grilled salmon using cedar planks that have been soaked in water overnight to add smokiness and flavor to the salmon.

Provided by Ben S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 3h30m

Yield 6

Number Of Ingredients 6

3 (12 inch) untreated cedar planks
1 (1 1/2-pound) salmon fillet, with skin
2 cups chopped oil-packed sun-dried tomatoes
2 bunches fresh parsley, finely chopped
¾ cup sun-dried tomato and oregano salad dressing
¾ cup olive oil

Steps:

  • Soak the cedar planks in water for several hours or overnight.
  • Preheat an outdoor grill for high heat. Brush the planks with olive oil.
  • Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
  • Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 13.1 g, Cholesterol 66.1 mg, Fat 54.4 g, Fiber 2.8 g, Protein 24.7 g, SaturatedFat 8 g, Sodium 550.5 mg, Sugar 3.5 g

CEDAR PLANK-GRILLED SALMON WITH CILANTRO PESTO



Cedar Plank-Grilled Salmon with Cilantro Pesto image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

4 (6 to 8-ounce) portions salmon preferably local wild King salmon -skin on or off
Olive oil, to taste
Salt
Fresh cracked pepper
Cilantro Pesto, recipe follows
1 cup extra-virgin olive oil
1 cup roughly chopped cilantro leaves
1 clove garlic
1/4 cup pepitas (pumpkin seeds) lightly toasted
1/2 lime, juiced
Jalapeno, to taste
Salt and pepper

Steps:

  • This recipe is for OUTSIDE gas or charcoal plank-grilling.
  • For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
  • Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
  • Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.
  • Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
  • Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

GRILLED CEDAR PLANK SALMON



Grilled Cedar Plank Salmon image

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We spiced ours up with a maple-ginger marinade and whipped up a quick side salad for a tasty, incredibly easy weeknight meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup rice wine vinegar
2 tablespoons pure maple syrup
2 tablespoons low-sodium soy sauce
2 tablespoons grated ginger (from a 2-inch knob)
3 cloves garlic, grated
1/2 cup olive oil
Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 10-ounce bag coleslaw mix
1/2 cup sliced almonds
1/2 cup sesame sticks or wonton chips

Steps:

  • Soak a cedar grill plank in water for at least 1 hour and up to 4 hours. Preheat the grill to medium.
  • Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Reserve 1/4 cup for the salad dressing and set aside. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.
  • Meanwhile, place the soaked cedar plank in the center of the preheated grill. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Place the salmon fillets, skin-side down, on the plank. Season with 1/2 teaspoon salt and a few grinds of pepper. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
  • While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Serve alongside the salmon.

CEDAR PLANKED SALMON



Cedar Planked Salmon image

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Provided by Wendy Freeman-More

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 6

Number Of Ingredients 9

3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Steps:

  • Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
  • In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
  • Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
  • Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g

CEDAR PLANK-GRILLED SALMON



Cedar Plank-Grilled Salmon image

Salmon did planking before it was a thing! Cedar keeps the fish from getting burned or blackened and infuses it with delectably earthy flavor. Brush with my Awesome Sauce recipe before serving.

Provided by Greubel Rosie

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 6

Number Of Ingredients 7

2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
6 (6 ounce) skin-on salmon fillets
2 cedar planks, 7x12 inch, soaked in water for 1 hour

Steps:

  • Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
  • Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 5.3 g, Cholesterol 114.1 mg, Fat 14.7 g, Fiber 0.5 g, Protein 36.1 g, SaturatedFat 2.6 g, Sodium 141.8 mg, Sugar 4.5 g

BARBECUED CEDAR PLANK SALMON



Barbecued Cedar Plank Salmon image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 4

1/4 cup olive oil
1/4 cup lemon juice
1 (2-pound) salmon fillet
1 medium onion, thinly sliced

Steps:

  • Soak the cedar plank in cold water for 2 hours; the cedar plank should be completely immersed in water, so weigh it down (a heavy bowl works well).
  • Combine marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes.
  • Preheat a grill to medium heat.
  • Place the cedar plank on the hot grill. Once the cedar plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the cedar plank, but be careful not to overcook as the salmon will continue cooking while resting on the hot cedar plank.

MISO-GLAZED CEDAR PLANK SALMON



Miso-Glazed Cedar Plank Salmon image

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.

Provided by Eddie Jackson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup mirin
1/4 cup sake
3 tablespoons white miso
1 tablespoons sugar
2 teaspoons soy sauce
1/2-inch piece fresh ginger, grated (about 1 1/2 teaspoons)
Four 6-ounce salmon fillets, skin on (about 1 1/2 pounds)

Steps:

  • Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.
  • Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through.
  • Prepare a grill for medium heat.
  • Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.

SALMON & MELTING CHERRY TOMATOES



Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
  • Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
  • Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

CEDAR-PLANKED SALMON RECIPE



Cedar-Planked Salmon Recipe image

Discover great restaurant-style taste with our Cedar Plank Salmon Recipe. Our Cedar Plank Salmon Recipe features sun-dried tomatoes and a delicious vinaigrette dressing. This Healthy Living recipe is an easy way to make your fish extraordinary.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 4h30m

Yield 8 servings

Number Of Ingredients 6

1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped oil-packed sun-dried tomatoes
1 Tbsp. oil
1 skin-on salmon fillet (2 lb.), 1-inch thick

Steps:

  • Immerse plank in water, topping with a weight to keep it submerged. Soak 4 hours.
  • Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush plank with oil; top with fish, skin side down. Place plank on grill grate.
  • Grill 20 min. or until fish flakes easily with fork, brushing with dressing mixture after 10 min.

Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

GRILLED CEDAR-PLANKED SALMON



Grilled Cedar-Planked Salmon image

Planking is a rather new experience for us. I prepare the food and DH does the rest. This recipe is adapted from kraftfoods.com and is so simple to make. The original recipe called for parsley which I didn't have. I used fresh garden basil and loved it. Serve with rice, fresh bread and a salad for a lovely meal that is sure to impress. Please note: The cooking or prep time does not include the time needed to soak the cedar plank.

Provided by PaulaG

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cedar plank, untreated (14x7x1 inch)
1/2 cup sun-dried tomato vinaigrette dressing
1/4 cup fresh basil, finely chopped
1/4 cup sun-dried tomato, finely chopped (not oil packed)
1 tablespoon oil
1 (2 lb) salmon fillets, cut 1 inch thick
2 cups cooked basmati rice or 2 cups cooked brown rice
basil leaves (to garnish)

Steps:

  • Place the plank in water, weight top and soak for a minimum of 4 hours or overnight.
  • Preheat grill to medium.
  • Mix the dressing, basil and tomatoes; reserve half the dressing for use when serving the fish; set aside.
  • Brush the top of the pre-soaked plank with oil; top with the salmon, skin side down.
  • Place on grill; cover with grill lid and grill 10 minutes.
  • Brush with dressing mixture and continue to grill for an additional 10 minutes or until salmon flakes easily with fork.
  • Remove from plank, remove skin and plate on top of cooked rice.
  • Spoon a tablespoon or so of reserved dressing over fish, garnish with additional basil leaves and serve.

Nutrition Facts : Calories 270.6, Fat 7.7, SaturatedFat 1.2, Cholesterol 78.8, Sodium 149.3, Carbohydrate 16.2, Fiber 0.6, Sugar 0.9, Protein 32

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