Prime grilling season is right around the corner! If you're excited to get back at it after a long, snowy winter, we've got a great recipe for you.
Treat yourself to the smoky, sultry goodness of a well-marinated, perfectly-cooked piece of salmon.
Don't let the cedar planks deceive you - there's nothing super technical or fancy about this dish. And you can pick up the planks at most local grocery stores!
To elevate the experience even further, try it alongside a glass of Chaddsford's 2018 Harbinger - a dry red blend with notes of pepper and vanilla.
Find the wine on special throughout the month of March, when you can score a $2 discount per bottle and a $24 discount per case.
Cedar Plank Salmon
- 2 (six-ounce) Salmon filets, skin removed
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Fresh thyme, finely chopped
- 1 Tbsp. Fresh basil, finely chopped
- 1 Tsp. Lemon zest
- 1 Clove Garlic, minced
- 1/4 Tsp. Salt
- 1/4 Tsp. Pepper
- Soak cedar plank under water for at least 1 hour using a large dish or bowl. (Note: don't skip this step as it helps prevent the plank from catching fire!)
- For marinade: combine remaining ingredients in small bowl and stir.
- Coat salmon filets with marinade and refrigerate for at least 1 hour.
- Heat grill to medium-high (around 400 degrees F).
- Dry the cedar plank by blotting with a towel and place salmon filets on top. Place the plank on the grill and cook with a closed cover for about 12 minutes or until the salmon reaches your preferred doneness.
- Occasionally check the plank for flare ups and douse with water from a spray bottle if needed.
- Serve immediately.