Grilling salmon on a wooden plank isn’t what we usually envision when our friends invite us over for dinner. It seems like an out of the box approach to cooking salmon. Today we’ll be trying a method also known as the Wegman Salmon recipe.
This technique of cooking adds an earthy undertone to the fish. This recipe is all about unconventional undertones, aromas, and seasoning so delicious you are bound to try it a second time! So let’s get to it!
Grilled Cedar Plank Salmon Recipe
- 4 6 oz each Wegmans Fresh American Salmon Fillets skinless
- 4 tbsp Wegmans Horseradish Cream Sauce
- 1 tbsp Wegmans Dark Brown Sugar
- 1 tbsp Wegmans Cracked Pepper Seasoning Shaker
- 1 piece Cedar Plank, soaked in water for an hour
- 1 lemon cut into wedges
- 1 tsp kosher salt
Some optional add-ins for a bolder taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/8 tsp cinnamon powder
- 1/4 tsp black pepper
- 6 tbsp Dijon mustard
- Preheat your grill to medium-high heat or 400 to 450ºF
- In a bowl mix together the brown sugar, pepper seasoning, salt and any additional ingredients you’d like to add
- Place the salmon fillets on the soaked plank
- Generously slather up your fillets with half of the seasoning, keep the other half to apply after grilling
- Place the plank in the center of the grate carefully and close the lid
- Cook for 12-15 minutes or just until internal temperature reaches 130 degrees F. The fish should flake with a fork
- Remove the plank from the grill and place on a heat proof surface, let the fillets rest for 2 minutes
- Serve each fillet with a side of lemon wedges and a tablespoon of horseradish cream sauce
- Cut your fillet into smaller portions before putting it on the plank for easier serving
- If the Horseradish Cream doesn't agree with your taste buds, try our Vegan Cauliflower Cream Sauce
- For a paleo recipe, substitute coconut powder instead of brown sugar
More Healthy Salmon Recipes
If you’re looking for some healthy, gluten free salmon recipes, then here are some of our favorite ones:
- Healthy and flavorful Pan-Seared Salmon with Herbed brown rice
- An interesting combination, our Apple Salmon Recipe
- Baked Salmon Roll is a delight for sushi lovers
- Want to add BBQ Sauce to your dish but don’t know What BBQ Sauce is Gluten Free?
No meal is complete without a nice side dish. With so many options you can make a batch of Quinoa Brown Rice that goes with everything! If you like brown rice, you can try making Brown Rice Ramen. If you’re avoiding all kinds of carbs, then go for Cauliflower and Kale. Of course, you can add some Italian taste with the Tomato Bruschetta and enjoy the zesty, earthly aromas! Who said healthy food can’t be tasty?!
Cedar Plank Tips
Cooking with a cedar plank is not a recent practice. Native Tribes of the Pacific Northwest have been utilizing this technique since 4000 BC.
Grilling proteins, veggies, and cheese is a nifty method of giving your food a smoky aroma. The meat absorbs the flavor of the wood and savory cedar scent. Planking also adds steam to your food, keeping it moist for longer.
Assuming that you want to try out the Cedar-Plank method, here are some tidbits to keep in mind:
Selecting the Right Plank
Only buy food-safe, untreated planks since planks from the hardware store or lumberyard are often treated with harmful chemicals (like arsenic).
Don’t buy softwoods such as spruce and pine as they can add a resin taste to your food. Hardwoods are the best choice for grilling.
Delicate foods like seafood, vegetables and cheeses are best cooked on Cedar and Alder. Whereas fattier protein can handle stronger woods like Pecan, Oak and Hickory.
Ensure you buy a thicker plank, at least half an inch thick to give substantial wood around your food.
Splinters and Knots
Check for splinters on both sides of your plank before you grill, you don’t want any splinters sticking into your food. Remove splinters by sandpapering the surface. Additionally, the wood should be smooth with as few knots as possible as oil and grease can lodge in them.
Soaking the Plank
Soaking your plank for at least an hour is vital before you put it on the grill. Not only will soaking prevent your plank from catching flame, it will also give your food a smoldering finish and keep it moist.
Soak your plank in a dish full of water, place a weight over it to keep it entirely submerged. You can also add wine and fruit juices to your soak to give a zesty taste.
Oil your plank and food before grilling to prevent them from sticking to each other.
Reuse Your Plank
You can reuse your plank up to 3 times till it gets too charred, then you can break it up into smaller pieces and use it for smoking.
Don’t clean your plank with soap as it’ll remove any flavor the plank already has. Instead, rinse it well with water and then use a stiff-bristle brush on its surface. Store in a clean and dry environment.
Now that you know the tastiest Wegman Salmon Recipe, we hope you’ll give it a try. Leave a comment and share your experience!