Grilled Cedar Plank HERBED Salmon
This is absolutely my favorite salmon now. Super fresh and easy, so tasty and melt in your mouth tender. I hope that you like this as much as I do! We actually make this on the smoker with lump hardwood charcoal and a couple chunks of soaked cherry and applewood for smoke. I know most people aren't up for doing that - so this is the basic grill version and it is just as good.
The herb selections on this are really just a guideline. You can use whatever herbs you'd like (below is really a slight tweak of my chimichurri recipe - click here for link - feel free to use that also if you're missing some of these herbs. I'd sub lemon juice for the red wine vinegar for fish, however! The herbs just add so much flavor and depth to salmon. It's so good for you too, there really is nothing better.
Note on the Cedar planks - I recommend buying some on Amazon. I have these (click here and not sponsored!) The grocery store ones are a bit thin and tend to dry out quicker and burn. The key is not having the heat too high and taking care to soak them in water or white wine for a couple hours before you are ready to cook.
- 1/2 cup of olive oil
- 1/2 cup of finely chopped parsley
- 1/4 cup finely chopped cilantro
- 2 tablespoons finely chopped basil
- 2 tablespoons finely chopped dill
- 3 cloves of garlic, finely minced
- 1 teaspoon red pepper flakes to your preference of heat
- 2 tablespoons of lemon juice
- few pinches of dried Sicilian oregano (you can use regular oregano too)
- 1 teaspoon of kosher salt
- Pepper to taste
- 2 Salmon Steaks
- 2 cedar planks, soaked in water or white wine for 2 hours
- Sea salt
- Olive Oil
About two hours before you are cooking, soak cedar planks in a water bath until ready to use.
Heat grill to around 350 degrees, indirect heat preferred if you have a larger grill where you can light one side.
Hand chop all the herbs and mix the rest of mixture ingredients together in a small bowl and let sit for at least 15 minutes. Salt and pepper the salmon well, and rub a drizzle of olive oil over the salted fish.
Place fish on cedar planks, and put them on your grill with a little space in between the planks to allow air flow. Close grill cover.
After about 8 minutes, open grill and baste the top of fish well with about half of the herb mixture (leave other half to serve with for extra drizzle)
Close cover and start checking for doneness about 4-5 minutes after basting.
When done to medium or how you prefer, you can serve directly on the cedar planks and garnish with some herbs on the side as well as the remainder of the herb mixture.