Cedar Plank Salmon + Honey Plums | I’m pretty sure if Salmon was the Bachelorette, it would pick the Cedar Plank. They were meant to be together. Those Native Americans knew what they were doing (they started the whole plank trend). So we listened to our Pocahontas friends and got our PLANK ON to make one of our very best salmon showcases. Join us for this one. It’s grizzly bear approved!
In this recipe, we slowly bake our salmon on soaked cedar planks. The best part? We glaze it in balsamic vinegar, honey and dijon, until it just begins to caramelize and turn into sweet perfection! But we all need more sweetness, so we added our favorite fruit to the party – the delicious plum. This guy is simple and spectacular.
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- Olive Oil - 4 tablespoons
- Garlic Cloves - 4 or 5
- Lemon Slices - 4 or 5
- Dried Thyme - 1 tablespoon
- Onion Powder - ½ teaspoon
- New Mexico Chili Powder - ½ teaspoon
- Salt - ⅓ teaspoon
- Butter - 3 tablespoons
- Sweet Potato - 1 ½ cups, large dice
- Yukon Gold Potato - ¾ cup, large dice
- White Onion - ⅓ cup, small dice
- Tomato - ⅓ cup, small dice
- Roasted Garlic - 1 ½ teaspoons
- New Mexico Chili Powder - ¼ teaspoon
- Salt - ½ teaspoon
- Canola Oil - 2 tablespoons
- Salmon Fillets - 4 (6 ounces each), skin removed
- Plums - 2, thinly sliced
- Balsamic Vinegar - 2 tablespoons
- Dijon - 1 teaspoon
- Honey - ¼ cup
- Parsley - 1 tablespoon, finely minced
- Salt - ¾ teaspoon
- Cedar Planks - 4, soaked
- Mixing Bowl - 1, large
- Ziploc Bag - large
- Food Processor
- Sauce Pot - large
- Saute Pan - small
- Mixing Bowl - 1, small
- Whisk - small
- Remove the skin from the salmon fillets and lay them in a single layer in the ziploc.
- Slowly add the rest of the ingredients, seal it up, give it a gentle massage, and toss the salmon into the fridge for 4 hours. Bravo.
- While it's marinating away, fill your large mixing bowl up with cold water, lay in the cedar planks in a single layer, and weigh them down with a plate. Soak them for 4 hours.
- Alright, let's make the spread while you're marinating & soaking. Cut both potatoes into a large dice (try to make them as evenly sized as possible).
- Fill your sauce pot up with 5 inches of water and toss in the potatoes.
- Bring it to a boil over high heat and cook the potatoes until they're fork tender - about 15 minutes.
- Strain them and drop them directly into the food processor.
- While the potatoes are cooking away, melt the butter in the saute pan over medium heat until it's hot & bubbly.
- Then toss in the onion, tomato, chili powder and a small pinch of the salt. Saute until it's all softened - about 4 minutes.
- Then scrape it directly into the processor too. Add the rest of the chili powder, salt, and garlic. Turn the machine on for a good 30 seconds until the spread is nice & thin.
- Then season to taste and scrape the potatoes into a saucepan and keep it in a warm place. Well done.
- Preheat your oven broiler to high. Put the rack 6 inches from the top
- Once the salmon is done marinating, rinse off each fillet.
- Slice up your plums.
- In the small mixing bowl, whisk together the balsamic, dijon, honey and salt. That's your glaze! Ok, let’s cook.
- Take the planks out of the water, let the excess water drip off, and put them directly on your oven rack. Broil them for 3 to 4 minutes until they start to brown.
- Now take them right out of the oven and brush a thin layer of oil over the top of each plank.
- Then lay a fillet on each one, former skin-side down, then toss the planks into the oven for 10 minutes.
- Now open the oven and toss a few slices of plum around the base of each fillet.
- Then brush both the fillet and plums with the glaze, close the oven, and bake for 10 more minutes until the salmon is cooked through.
- Carefully take the planks out and set the salmon aside in a warm place.
- Get your favorite warmed serving plates ready to go.
- Slide a plank onto the center of each one.
- Add a dollop of the spread on each fillet.
- Garnish with a little extra glaze, parsley and salt. Dive in!
* Always soak your planks so they don't burn on you.
* This is a simple and awesome dinner dish! Make it if you can.
If you’ve read this far, then you need to check out Lucky Valentine’s Day Scallops and Cedar Plank Halibut Wellington.
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