Cedar Planked Salmon with Dijon Mustard

After a long day at work don’t you just love those nights when you can come home and cook a full meal in just about 30 minutes?  Well I sure do!  This cedar plank salmon comes together in just about that amount of time.  The only real prep needed is that the cedar plank must be soaked in cold water for at least one hour.  Doing this will prevent the plank from catching on fire; it is very important not to skip this step.  I will usually call home ahead of time and ask that someone put the plank in some water for me; otherwise another hour is added from start to finish.  The plank should be completely submerged, to accomplish this I soak it in a large baking pan and place a couple of cups on the top of the plank to keep it from floating up. 

I purchase a large salmon filet, about 2 pounds and slice it into serving size pieces myself.  Doing it this way I can control the size of each serving.  You will get 4 – 5 servings from this size salmon.  Also, I purchase it with the skin on and slide the salmon off the skin when I serve it, very easy.

You will need to purchase a food grade cedar grilling plank.  I purchase mine in the grocery store.  The size I use is a 15” x 6” plank. 

The salmon is topped and grilled on the plank with Dijon mustard and lemon juice.  The aroma and flavor produced from this cooking method is just incredible.  You will have everyone coming outdoors for a whiff.  Very healthy, very quick and very satisfying!

Enjoy!

Cedar Planed Salmon with Dijon Mustard

Serves 4 - 5

1 Cedar Grilling Plank (15” x 6”), soaked in cold water for at least one hour

1 2-pound Salmon filet, cut into serving size pieces
1 Tablespoon Extra virgin olive oil
Ground black pepper
4 Tsps. Dijon mustard
1 Tbls. Lemon Juice
Sweet paprika, just a dash (optional)

Preheat your outdoor grill to about 375 degrees

Remove the cedar plank from the water and place it on your preheated grill, close the grill cover.  Let the plank heat on the grill for about 5 minutes.    

Meanwhile, sprinkle the salmon with the oil and a sprinkling of black pepper, spread to coat. 

In a small bowl, combine the mustard and lemon juice and set aside.

Use a pair of cooking tongs and turn the plank over on the grill.  Place your pieces of salmon on the heated side of the plank, skin side up.  Grill for 5 minutes and turn them over (skin side down).  Spoon or brush the mustard and lemon mixture over the top of each; spread to evenly coat.  Close the grill cover and grill for another 10 minutes, or until they reach your desired doneness. 

Sprinkle with a light dusting of paprika and serve immediately.

Baked Salmon with Lemon Scented Panko Topping

The topping on the salmon not only adds flavor, but it retains the moisture during baking.  The creamy  topping is almost like having the tartar sauce baked right on top. You can purchase salmon either with the skin on or removed.  To save money, I buy wild Alaskan salmon with the skin on.  The fillets simply can be lifted off the skin at the time of serving.

Enjoy!

Baked Salmon with Lemon Scented Panko Topping

Makes 5 – 6 servings

4 Tbls. Light mayonnaise

2 Tbls. Grated parmesan cheese
1 Tsp. Dried dill weed
Grated zest and Juice from ½ fresh lemon, divided use
1 ½ Lbs. Salmon fillets (about 5 - 6 fillets)
½ Cup Panko bread crumbs

Preheat oven to 400 degrees.

Line the bottom of a baking sheet pan with parchment paper, or heavy aluminum foil.

In a small bowl, combine mayonnaise, parmesan cheese, and dill; stir until all ingredients are completely incorporated.

Place salmon fillets on prepared sheet pan.  Squeeze lemon juice over each fillet. Spread mayonnaise on the top of each fillet; spread to evenly coat.

In a small bowl, combine the lemon zest and bread crumbs. Top each fillet with the crumb mixture.

Bake in preheated oven for 15 – 20 minutes until fish flakes easily with a fork. 

If you prepared the salmon with the skin on, using a thin metal spatula, place it between the skin and the flesh of the fish; carefully lift each fillet to a serving plate.

Note:  I adapted this recipe from the Kraft Foods recipe, Parmesan Baked Salmon.

Teriyaki Glazed Salmon

This preparation of salmon is one of our favorites. For this recipe I bake the salmon; it can be prepared on an outside grill.  I have prepared it using a food-grade cedar plank and it was wonderful.  The cedar just adds another level of flavor.  You can choose either skinless or skin on filets.  If prepared with the skin on, just simply lift the baked filets off the skin when transferring them to a serving dish. Leftovers can be stored in the refrigerator in a covered container.  The next day, cover with a lightly dampened paper towel and reheat in the microwave oven.

What makes this recipe healthy:

Salmon is a heart healthy fish that contains omega-3 fatty acids. The American Heart Association recommends that people should eat fish, preferably a fatty fish, twice a week.

Teriyaki Glazed Salmon

5 Salmon Filets, about 4 ounces each

¼ cup Low Sodium Teriyaki Sauce
2 Tbls. Light Brown Sugar
2 Tbls.Honey
1½ tsp. Dijon Mustard, creamy style
1 tsp. Garlic Powder
2 Scallions, sliced thin, both green and white parts

Preheat the oven to 400 degrees

Servings:  5 servings

Glaze:

In a small sauce pot, combine the teriyaki sauce, brown sugar, honey, Dijon mustard, and garlic powder; wisk until smooth.  Bring mixture to a slow rolling boil.  Turn the heat down to low and continue to cook for 5 minutes.  Remove from heat add the sliced scallions; cool to room temperature. Set aside 2 tablespoons of the glaze for use at the end.

Preparation:

Meanwhile, rinse the salmon filets under cold water, and dry with a paper towel; set aside.

  

Baking the filets:

Line the bottom of a baking sheet with parchment paper.  Place the filets, skin side down, on the pan, allowing some space between each filet.  Brush each filet with the cooled glaze.  Bake the filets in the oven for about 15 minutes, or until they are moist and flake easily with a fork.  Remove from oven and drizzle with the 2 tablespoons of glaze that was set aside.

Serve alongside brown rice and your favorite vegetable.