Imagine a dish that captures the essence of Canadian wilderness, where smoky cedar and fresh salmon dance together in perfect harmony. This Cottage Country Cedar Salmon isn't just a recipe—it's an experience that transports you to the serene lakeside cottages of Canada with every single bite. Whether you're a seasoned chef or a weekend grilling enthusiast, this recipe promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Canadian
Serves: 4 servings
Ingredients
- Salmon fillets
- Cedar plank
- Lemon, sliced
- Fresh dill
- Olive oil
- Salt
- Pepper
Instructions
- Begin by soaking the cedar plank in water for at least 30 minutes. This will prevent the wood from burning and will infuse the salmon with a subtle smoky flavor during cooking.
- Preheat your grill to medium-high heat, about 375°F to 400°F (190°C to 200°C). If you are using a charcoal grill, allow the coals to burn down until they are covered with white ash.
- While the grill is heating, prepare the salmon fillets. Pat them dry with paper towels and place them on a clean surface.
- Drizzle olive oil over the salmon fillets, ensuring they are evenly coated. This will help keep the fish moist and add flavor.
- Season the salmon with salt and pepper to taste. Be generous, as this will enhance the overall flavor of the dish.
- Lay fresh dill sprigs on top of each salmon fillet. The dill will impart a fresh, aromatic flavor as the fish cooks.
- Place lemon slices on top of the dill, adding a zesty brightness to the dish. You can also squeeze a little lemon juice over the fillets for extra flavor.
- Once the cedar plank has soaked, remove it from the water and pat it dry. Place the salmon fillets on the cedar plank, ensuring they are spaced apart for even cooking.
- Carefully place the cedar plank with the salmon on the preheated grill. Close the lid and cook for about 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Monitor the grill closely to avoid flare-ups. If you notice excessive smoke or flames, you can move the plank to a cooler part of the grill.
- Once the salmon is cooked, carefully remove the cedar plank from the grill using tongs. Let the salmon rest for a few minutes before serving.
- Serve the salmon directly from the cedar plank, garnished with additional fresh dill and lemon slices if desired. Enjoy your Cottage Country Cedar Salmon with your favorite side dishes!
Tips
- Always soak your cedar plank for at least 30 minutes to prevent burning and maximize flavor infusion.
- Use fresh, high-quality salmon fillets for the best taste and texture.
- Pat the salmon dry before seasoning to ensure a perfect sear and crisp exterior.
- Don't rush the cooking process—medium-high heat and patience are key to achieving that perfectly flaky salmon.
- Keep a spray bottle of water nearby in case of unexpected grill flare-ups.
- Check the salmon's internal temperature with a meat thermometer to ensure it reaches 145°F (63°C).
- Let the salmon rest for a few minutes after grilling to allow the juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 493kcal
Carbohydrates: 2g
Protein: 39g
Fat: 36g
Saturated Fat: 7g
Cholesterol: 109mg
