Sun-Dried Tomato Cedar Plank Salmon Recipe

Name: Sun-Dried Tomato Cedar Plank Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 210 min
Ingredients: 3 (12 inch) untreated cedar planks; 1 (1 1/2-pound) salmon fillet, with skin; 2 cups chopped oil-packed sun-dried tomatoes; 2 bunches fresh parsley, finely chopped; 0.75 cup sun-dried tomato and oregano salad dressing; 0.75 cup olive oil

Cook Time: 15 minutes

Grilled Cedar Plank Salmon with Sun-Dried Tomatoes

This flavorful salmon dish is perfectly infused with the smoky aroma of cedar, complemented by the rich taste of sun-dried tomatoes. Its easy to prepare and a great choice for grilling season.

Ingredients (Serves 6)

3 untreated cedar planks (12-inch)
1 (1 1/2-pound) salmon fillet, skin on
2 cups chopped oil-packed sun-dried tomatoes
2 bunches fresh parsley, finely chopped
cup sun-dried tomato and oregano salad dressing
cup olive oil

Directions

Soak the cedar planks in water for several hours or overnight to ensure they dont burn during grilling.
Preheat your outdoor grill to high heat. While its heating, brush the cedar planks with olive oil to prevent sticking and to enhance flavor.
Cut the salmon fillet into three portions, making it easier to serve and cook evenly.
Brush each piece of salmon with olive oil, then sprinkle with freshly chopped parsley and sun-dried tomatoes for added texture and flavor.
Drizzle the sun-dried tomato and oregano salad dressing over the salmon fillets to infuse them with extra flavor.
Place the prepared cedar planks on the preheated grill and let them heat up for about 5 minutes. This step will infuse the planks with a smoky aroma.
Carefully place the salmon fillets on the hot cedar planks. Cover the grill and cook for 15 to 20 minutes, depending on the thickness of the fillets.
Check the salmon for doneness by gently flaking it with a fork. The fish should easily separate and have a moist texture.
Remove the planks from the grill promptly to avoid overcooking and drying out the salmon. Serve immediately, hot off the grill.

Nutrition Facts (Per Serving)

Calories	639
Total Fat	54g (70% DV)
Saturated Fat	8g (40% DV)
Cholesterol	66mg (22% DV)
Sodium	551mg (24% DV)
Total Carbohydrates	13g (5% DV)
Dietary Fiber	3g (10% DV)
Total Sugars	4g
Protein	25g (49% DV)
Vitamin C	68mg (76% DV)
Calcium	59mg (5% DV)
Iron	3mg (16% DV)
Potassium	1179mg (25% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

FAQ about Sun-Dried Tomato Cedar Plank Salmon Recipe

Leftover Sun-Dried Tomato Cedar Plank Salmon can be stored in an airtight container in the refrigerator for up to 2 days. To maintain the best flavor and texture, it’s recommended to consume the leftovers within this time frame.

Yes, you can still make this recipe without a cedar plank. If you don’t have a plank, you can grill the salmon directly on the grill grates or use aluminum foil to prevent the fish from sticking to the grill.

If your cedar plank catches fire, carefully move the salmon and plank to a cooler part of the grill or remove the plank entirely. To prevent this, make sure the plank is properly soaked in water for at least an hour before grilling and monitor the grill’s temperature closely.

While cedar is commonly used for its flavor, you can experiment with other types of wood planks such as hickory, maple, or alder. However, these may alter the flavor of the salmon, so be sure to choose a wood that complements the dish.

The cedar planks should ideally be soaked for at least 1 hour before grilling, though overnight soaking works best for maximum moisture retention and smokiness.

Yes, you can marinate the salmon in the salad dressing and sun-dried tomatoes for a few hours or even overnight to enhance the flavor. Just be sure not to over-marinade, as the acid in the dressing can start to 'cook' the fish.

To check if the salmon is done, use a fork to gently flake the thickest part of the fish. If it easily separates into flakes, it is ready. The salmon should also be opaque and moist but not dry.

Yes, you can cook this recipe in the oven. Preheat the oven to 375°F (190°C), place the salmon on the cedar plank, and bake for about 15-20 minutes or until the fish is flaked easily with a fork. Make sure the plank is oven-safe.

It is not recommended to freeze the grilled salmon on the cedar plank. However, you can freeze the cooked salmon fillets separately in an airtight container or freezer bag for up to 3 months. Reheat gently to avoid drying out the fish.

To prevent the salmon from sticking, make sure to soak the cedar plank properly before grilling. You can also brush both the plank and the salmon with olive oil before placing them on the grill.

Comments

Margaret Taylor

09/05/2023 09:37:04 PM

I prepared this dish a few years ago when my sister and her kids visited. I cannot recall if I found the recipe on this website or elsewhere. Since I didn't have a plank, I cooked it on the grill with some foil underneath sprayed with cooking spray to prevent sticking. I used a whole salmon fillet and followed the recipe precisely apart from not using the plank. It turned out delicious. Surprisingly, even my husband, who isn't a fan of fish, enjoyed it. My daughter requested that I make it again on July 4th, but I couldn't remember the recipe source. I am delighted that I rediscovered it! This time, I will use the plank as recommended.

Elizabeth Cruz

08/28/2022 09:11:11 AM

Absolutely delicious and incredibly easy! This unique Salmon recipe is a guaranteed crowd-pleaser. The flavors blend perfectly and it gives the impression of being a complex dish, when in fact it's quite simple to make.

Nathan Gonzalez

03/26/2024 05:51:36 PM

Distinct and delightful flavors.

Cook Time: 35 minutes

Sun-Dried Tomato Cedar Plank Salmon Recipe