With grilling season here, there is nothing more perfect than a perfectly prepared Grilled Cedar Plank Salmon. And the perfect side — grilled sweet potatoes!
Grilled Cedar Plank Salmon with Sweet Potatoes
Salmon is probably my favorite fish. I could eat it straight from the fridge cold! But I’m also a bit of a snob… only real Alaskan salmon has the flavor that I’m looking for.
My father used to go on a yearly trek up to Alaska to go fishing and he would bring home to most amazing salmon. That’s when I really began to understand the difference in taste.
Ingredients:
- Cedar planks with enough surface area for salmon (affiliate)
- 4 Alaska salmon fillets (4-6 ounces each), fresh, thawed or frozen
- olive oil spray
- 1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
- salt and freshly cracked pepper, to taste
- 4 large sweet potatoes, sliced lengthwise into wedges
- 1/2 tablespoon ground cumin
Directions:
- Soak cedar planks for 1-2 hours (or overnight) submerged in water. Remove and pat dry. (Trust me, you don’t want the planks to light up over the grill.)
- Heat grill to medium heat (400 F). If frozen, rinse ice from salmon under cold water; pat dry with paper towel.
- Spray cedar planks and salmon with olive oil spray.
- Place salmon on planks; sprinkle with herb, salt and pepper.
- Place sweet potatoes in bowl; spray with cooking spray.
- Sprinkle potatoes with cumin and salt and pepper, to taste. Toss to coat.
- Place cedar planks and potato wedges on grill. Cover and cook about 3-4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked.
- Keep warm. Cook salmon 12-15 minutes, until fish is opaque throughout.
You can find more recipes and nutritional values for your favorite seafood at wildalaskaseafood.com.
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- Cedar planks with enough surface area for salmon (affiliate)
- 4 Alaska salmon fillets (4-6 ounces each), fresh, thawed or frozen
- olive oil spray
- 1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
- salt and freshly cracked pepper, to taste
- 4 large sweet potatoes, sliced lengthwise into wedges
- ½ tablespoon ground cumin
- Soak cedar planks for 1-2 hours (or overnight) submerged in water. Remove and pat dry.
- Heat grill to medium heat (400 F). If frozen, rinse ice from salmon under cold water; pat dry with paper towel.
- Spray cedar planks and salmon with olive oil spray.
- Place salmon on planks; sprinkle with herb, salt and pepper.
- Place sweet potatoes in bowl; spray with cooking spray.
- Sprinkle potatoes with cumin and salt and pepper, to taste. Toss to coat.
- Place cedar planks and potato wedges on grill. Cover and cook about 3-4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked.
- Keep warm. Cook salmon 12-15 minutes, until fish is opaque throughout.
So I have a cedar plank but I’ve never actually used it! lol! This has inspired me to finally unwrap it and use it!