Cedar Planked Salmon With Garlic Mayonnaise

Rich Smoky Fish is Painted With Mustard and Olive Oil and Grilled

May 20, 2009

Moist like baked fish but aromatic and delicious like smoked salmon, this simple entree served with a tangy mayo sauce will become one of your favorite seafood recipes.

If your idea of the world’s best salmon recipe involves a lot of smoke and some flames and ends with your guests saying, “I didn’t realize fish could taste so good,” this is the dish for you.

This simple recipe is designed for four people and includes lots of everyday substitutions to avoid unnecessary expense. It’s easy to enlarge for your big backyard BBQ party.

Ingredients for the Best Cedar Planked Salmon

2 cedar planks
4 salmon fillets or steaks
2 T olive oil
2 t. Dijon mustard (or substitute 3-4 teaspoons deli or yellow mustard)
Salt and pepper
Garlic mayonnaise (see below)

How to Prepare and Cook Cedar Planked Salmon

Soak the cedar (or alder) plank 30 minutes to an hour
Lightly coat top side of plank with olive oil or cooking oil (optional if skin is on fish)
Place directly on hot grill until it starts to smoke
Mix olive oil, mustard and salt and pepper to taste in a small dish
“Paint” the mustard mix on the top side of salmon with a brush or back of your spoon
Arrange the fish on the plank (skin side down if not skinned)
Close the lid and cook the fish 18 to 25 minutes on a medium-high heat, just until done in the middle
Serve with Garlic Mayo or tartar sauce

Additional Tips for Planking Salmon on the Grill

Never overcook fish. At 30 minutes, the fish will be too dry and less flavorful.
Resist repeatedly lifting the grill lid to check on the fish for at least 15 minutes, as this will let the smoke escape and lessen the rich flavors.
For more tips on plank cooking, go to Making Cedar Planks for Grill or Oven.

Making Garlic Mayonnaise

In a small bowl, mix all ingredients:

1 C Mayonnaise
2-3 Cloves garlic, crushed or finely chopped (or spoonful of pre-minced garlic)
1-2 Chopped green onions (or substitute 2 T finely chopped white onion)
2 T Fresh Parsley (or substitute dried parsley)
¼ - ½ t. Hot pepper sauce (such as Tabasco), according to taste
1-2 T lime juice, or roughly the juice of a half lime (or substitute lemon juice)
Salt

(Notes: Garlic Mayonnaise is best if prepared an hour or so ahead of time so the flavors meld. And, for a variation to this recipe, skip the mustard mixture and spread Garlic Mayo on the fish before cooking.)

Advice for Buying Salmon

Of course, the best salmon is one you catch yourself. If that’s not in the cards, look for fresh or quick-frozen salmon with deep pink to red color and firm flesh. Generally speaking, wild salmon from sustainable fisheries, including Alaska and the Pacific Northwest, not only tastes best but comes without environmental risks often associated with salmon farming.

Chinook (or king) salmon is a favorite because of its rich oily flesh, which tastes great in all recipes but is especially tasty for planking and smoking salmon. Coho (or silver) and sockeye (or red salmon or bluebacks) are excellent salmon choices as well, and often less expensive than chinook.

Either fillets or steaks will work for this recipe. If you are filleting your own fish or have an option at the fish market, choose fillets with the skin intact. Cook the fish with the skin side against the wood (no need to oil the wood in this case). When it’s done, slide a spatula between the fish and the skin, which stays stuck to the plank outdoors.

Salmon is one of the fish highest in beneficial omega-3 oils and is low in saturated fat.

If you love Cedar Planked Salmon With Garlic Mayonnaise, try Cedar Planked Chicken Breasts as an entrée or sliced and served on a salad for a healthy meal.

Or, for the simplest seafood recipe around, try Quick and Easy Halibut.

The copyright of the article Cedar Planked Salmon With Garlic Mayonnaise in Dinner Recipes is owned by Eric Apalategui. Permission to republish Cedar Planked Salmon With Garlic Mayonnaise in print or online must be granted by the author in writing.