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.
Find more fabulous grilling recipes on The Jenny Evolution!
For more grilling inspiration like this grilled cedar plank salmon recipe, consider the following affiliate links:
- 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!