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CEDAR PLANK GRILLED FISH

Ingredients

  • 1 to 1 1/4 lb. Scottish salmon filet or your favorite fish
  • 2 TBLS olive oil
  • kosher salt/pepper
  • fresh chopped parsley
  • lemon wedges
  • cedar plank (see note in recipe)
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You can grill just about anything on a cedar plank. It lends this light, smoky woodiness to the flavor profile of whatever you are grilling. What can be better than to add a bit of earth to the sea? You can also play around with other types of wood planks that are treated for grilling. You will definitely be putting this recipe for Cedar Plank Grilled Fish on rotation.

I am fairly conventional when it comes to grilling fish. I love the taste, and wish never to cover it up with a ton of seasoning. Easy enough. All you need to if you were to use Salmon in this recipe is olive oil, kosher salt and pepper. Oh, and of course, a dusting of fresh chopped parsley as a garnish.

If you are local to Charlotte, grab the super fresh salmon, grouper or any of your other favorite fish at The Carolina Meat & Fish Co. Not local? They will ship to you! For this recipe, I would definitely go with Scottish Salmon. The fat lines are much thicker, and will make for a much tender and juicy finished dish!

a piece Scottish salmon grilled on a cedar plank

CEDAR PLANK GRILLED FISH 101

Let’s talk cedar planks. If I were you, I would stock up on these babies. Try using them on the grill with other types of fish, shrimp, or even scallops. Can you imagine? Let’s talk size. I used one like this. This size plank was perfect for just a little over a pound of salmon. If you are grilling a whole side, you will need a much large plank. Click here!

Plan ahead when using a treated plank for grilling. It is crucial that the plank soak for at least an hour. It needs to be fully submerged in water. If you skip this step, the plank will catch on fire, and so will the salmon. Ugh! Place in a vessel large enough, and deep enough to fit the plank. Place a heavy object on the top of the plank to allow for full submersion. Soak for at least one hour. I typically soak mine for at least two hours.

a cedar plank soaking in water

CEDAR PLANK SALMON

Heat grill to medium-high. Place salmon, skin-side down, on plank. Coat with the olive oil, kosher salt and pepper. Place plank on grill. Allow to grill on direct heat with lid closed for about 12 to 14 minutes. There is absolutely no need to flip. When finished, squeeze on a bit of fresh lemon juice, and garnish the Cedar Plank Salmon with fresh chopped parsley. ENJOY!!! Serve up with a side of my Asian Kale Salad or my Roasted Brussels Sprouts with Bacon and Almonds.

a piece of Cedar Plank Salmon

CEDAR PLANK GROUPER

My Husband loves, loves, loves grouper. We probably have it once a week, always blackened. Needing to change things up a bit, Cedar Plank Grouper came to mind. It was amazing! Instead of just seasoning with kosher salt and pepper, I decided to use Kitchen Crafted Bayou Catch ® seasoning blend. I have used this blend in a few other recipes, and knew it would be perfect on grouper.

Cover the flesh side of the grouper, I used a filet that was just about a pound, with the juice of one lemon. Sprinkle on the seasoning. Lay cedar planks on grill and place the grouper (skin side down). Place lid on grill. Depending on the thickness of the fish, it will take about 12 to 15 minutes to fully cook. There is absolutely no need to flip.

Serve up the Cedar Plank Grouper with a garnish of fresh mango salsa. ENJOY! If you love the flavor profile of this seasoning blend, try my recipes for Homemade Cajun Potato Chips, Southern Fried Oysters, Cajun Soft Shell Crabs and Cajun Chicken Pasta.

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5 Comments

  1. […] So, I was trying to think of a new accompaniment to Faroe Island Salmon. Honestly, I prepare this salmon on a weekly basis. If you are local to Charlotte, head on over to The Carolina Meat & Fish […]


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