I recently embarked on a culinary journey with grilled salmon on cedar planks, and it was truly transformative. The crackle of the cedar and the aroma of fresh herbs perfectly complement the juicy salmon. Each recipe, from honey garlic to spicy sriracha lime, offers a unique flavor experience. I’m excited to share these mouthwatering creations with you. Let these recipes spark your curiosity and inspire your next meal.
Lemon Herb Grilled Salmon
The preparation of Lemon Herb Grilled Salmon is straightforward, making it accessible for both novice and experienced cooks. By using fresh ingredients and a few essential techniques, you can achieve a perfectly grilled salmon that’s moist and flavorful.
This dish isn’t just healthy but also quick to prepare, allowing you to spend more time enjoying your meal and less time in the kitchen.
Ingredients for 4-6 servings:
- 4-6 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Salt, to taste
- Black pepper, to taste
- Lemon slices, for garnish
Cooking Instructions:
1. Prepare the Marinade:
In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped dill, parsley, thyme, salt, and pepper. Whisk the mixture until well blended to form a marinade.
2. Marinate the Salmon:
Place the salmon fillets in a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, making sure each fillet is evenly coated.
Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse into the salmon.
3. Preheat the Grill:
Preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are evenly distributed and glowing with a light layer of ash.
4. Grill the Salmon:
Lightly oil the grill grates to prevent sticking. Place the marinated salmon fillets skin-side down on the grill.
Close the lid and grill for about 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
5. Serve:
Remove the salmon from the grill and transfer to a serving platter. Garnish with lemon slices and additional fresh herbs, if desired.
Serve immediately for the best flavor.
Extra Tips:
When grilling salmon, it’s vital to keep an eye on the cooking time to prevent overcooking. Salmon continues to cook a bit after being removed from the grill, so it’s best to take it off when it’s just slightly underdone in the center.
If you’re unsure about doneness, use a meat thermometer to check the internal temperature, which should be around 145°F (63°C).
Additionally, if you prefer a more robust flavor, consider adding a pinch of smoked paprika or cayenne pepper to the marinade for a subtle kick.
Honey Garlic Cedar Plank Salmon
Honey Garlic Cedar Plank Salmon is a delightful and flavorful dish that combines the rich taste of salmon with the sweet and savory notes of honey and garlic. Cooking it on a cedar plank infuses the fish with a subtle smoky flavor, making it an irresistible option for any dinner party or family meal.
The natural oils and gentle heat from the cedar plank help keep the salmon moist and tender, while the honey garlic glaze adds a mouthwatering caramelized crust to the fish. Perfect for a serving size of 4-6 people, this recipe is both easy to prepare and guaranteed to impress.
It begins with soaking the cedar plank to prevent it from burning and concludes with a beautifully glazed, flaky, and aromatic salmon that’s bursting with flavor. Whether you’re a seasoned chef or a home cook looking to try something new, Honey Garlic Cedar Plank Salmon is an excellent choice to elevate your grilling game.
Ingredients:
- 1 cedar plank (suitable for grilling)
- 2 lbs salmon fillet, skin on
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Lemon slices and chopped fresh parsley for garnish (optional)
Cooking Instructions:
- Prepare the Cedar Plank: Begin by soaking the cedar plank in water for at least 1-2 hours. This will prevent it from catching fire on the grill and will enhance the salmon with a subtle smoky flavor.
- Prepare the Marinade: In a small bowl, whisk together the honey, soy sauce, lemon juice, minced garlic, grated ginger, black pepper, and salt. This mixture will serve as both a marinade and a glaze for the salmon.
- Marinate the Salmon: Place the salmon fillet in a shallow dish and pour half of the honey garlic marinade over it. Confirm the salmon is evenly coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
- Preheat the Grill: Preheat your grill to medium-high heat, around 375°F (190°C). Once the grill is hot, lightly oil the grill grates with olive oil to prevent sticking.
- Grill the Salmon: Place the soaked cedar plank on the grill and close the lid for about 3-5 minutes until it starts to smoke lightly. Then, carefully place the marinated salmon fillet on the cedar plank, skin-side down. Brush the salmon with additional marinade from the bowl set aside earlier.
- Grill to Perfection: Close the grill lid and cook the salmon for about 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. If the edges of the plank begin to char, use tongs to move it to a cooler part of the grill.
- Serve: Once cooked, remove the salmon from the grill and let it rest for a few minutes. Garnish with lemon slices and chopped fresh parsley if desired, and serve directly from the plank for a rustic presentation.
Extra Tips: For an extra layer of flavor, you can experiment by adding a teaspoon of Dijon mustard to the marinade for a tangy kick.
Be sure to monitor the cedar plank while grilling to prevent it from igniting; keeping a spray bottle of water nearby can be helpful for extinguishing any small flare-ups. If you don’t have a cedar plank, you can also use foil to create a packet for the salmon, but the smoky aroma from the plank will be missed.
Finally, when shopping for salmon, choose a fillet with a vibrant color and firm texture for the best results.
Maple Dijon Glazed Salmon
Maple Dijon Glazed Salmon is a delectable dish that combines the rich, savory flavors of salmon with the sweet and tangy notes of maple syrup and Dijon mustard. This dish is perfect for a family dinner or a small gathering, as it offers a sophisticated taste with minimal effort. The glaze caramelizes beautifully when grilled, providing a perfect balance of sweetness and spice, while the salmon remains tender and juicy.
This recipe is designed to serve 4-6 people, making it an ideal choice for entertaining guests or enjoying a delicious meal with your loved ones. The preparation is straightforward and the cooking process is quick, allowing you to spend less time in the kitchen and more time savoring your creation. With just a few quality ingredients, you can create a memorable meal that highlights the natural flavors of salmon enhanced by the unique glaze.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 1/3 cup pure maple syrup
- 1/4 cup Dijon mustard
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Prepare the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, and minced garlic until well combined. This will create a smooth and flavorful glaze.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper to taste. This step enhances the natural flavors of the salmon.
- Preheat the Grill: Preheat your grill to medium-high heat. It’s important to verify your grill is hot before placing the salmon on it to achieve a nice sear.
- Oil the Grill Grates: Lightly oil the grill grates using a paper towel dipped in olive oil. This helps prevent the salmon from sticking to the grill.
- Apply the Glaze: Brush the maple Dijon glaze generously over the top of each salmon fillet. Make sure to reserve some glaze for basting during grilling.
- Grill the Salmon: Place the salmon fillets skin-side down on the preheated grill. Close the lid and grill for about 4-5 minutes. Brush more glaze over the fillets, then carefully flip them over.
- Finish Grilling: Continue grilling for another 4-5 minutes or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Serve: Remove the salmon from the grill and let it rest for a few minutes. Serve with lemon wedges and garnish with fresh parsley if desired.
Extra Tips:
When grilling salmon, using skin-on fillets can help hold the fish together and makes flipping easier. If you don’t have a grill, you can also cook the salmon in a preheated oven at 400°F (200°C) for 12-15 minutes.
Adjust cooking times based on the thickness of the fillets. For an extra layer of flavor, try adding a pinch of red pepper flakes to the glaze for a hint of heat. Always keep an eye on the salmon while grilling to avoid overcooking, as it can become dry.
Spicy Sriracha Lime Salmon
Spicy Sriracha Lime Salmon is a tantalizing dish that combines the rich, buttery flavor of salmon with the zesty and fiery notes of sriracha and lime. This recipe is perfect for those who enjoy a bit of heat in their meals and are looking for a simple yet delicious way to enjoy grilled salmon.
The combination of these bold flavors creates a mouthwatering experience that’s both invigorating and satisfying, making it an ideal choice for a family dinner or a summer barbecue.
This particular recipe serves 4-6 people and is designed to bring out the best in the salmon fillets, ensuring they’re packed with flavor and perfectly cooked. Whether you’re a seasoned cook or a novice in the kitchen, this Spicy Sriracha Lime Salmon recipe will guide you through the process with ease, allowing you to impress your guests with a dish that’s as visually appealing as it’s tasty.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 1/4 cup sriracha sauce
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- Zest and juice of 2 limes
- Salt and pepper to taste
- Lime wedges for serving
- Chopped fresh cilantro for garnish
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine the sriracha sauce, olive oil, soy sauce, honey, minced garlic, lime zest, and lime juice. Whisk the ingredients together until they’re well combined and form a smooth marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and covered with white ash. For a gas grill, preheat for about 10 minutes with the lid closed.
- Grill the Salmon: Remove the salmon from the marinade, allowing any excess to drip off. Lightly oil the grill grates to prevent sticking. Place the salmon fillets skin-side down on the grill. Grill for about 4-5 minutes on each side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
- Serve and Garnish: Once cooked, transfer the salmon to a serving platter. Garnish with chopped fresh cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
When grilling salmon, it’s important to keep an eye on the cooking time to avoid overcooking, which can lead to dry, tough fish. If you’re unsure about doneness, use a meat thermometer; the internal temperature should reach 145°F (63°C).
Additionally, using fresh lime juice rather than bottled will provide a brighter and more authentic flavor to the dish. If you prefer a milder version, reduce the amount of sriracha or serve it on the side for dipping.
Enjoy your Spicy Sriracha Lime Salmon with a side of rice or a fresh salad for a complete meal.
Teriyaki Ginger Cedar Plank Salmon
Teriyaki Ginger Cedar Plank Salmon is a delightful and flavorful dish that combines the savory taste of teriyaki with the subtle heat of ginger, all infused into the rich, buttery texture of salmon. Cooking the salmon on a cedar plank not only adds a unique smoky flavor but also keeps the fish moist and tender. This dish is perfect for a summer barbecue or a cozy family dinner, bringing a touch of gourmet flair to your meal.
To prepare Teriyaki Ginger Cedar Plank Salmon for 4-6 people, start by marinating the salmon fillets in a homemade teriyaki sauce infused with fresh ginger. While the salmon absorbs the delicious flavors, soak your cedar planks to prevent them from burning on the grill. Once everything is ready, the salmon is grilled on the cedar planks, allowing the wood to release its aromatic smoke, enhancing the dish’s overall flavor profile.
Ingredients (Serves 4-6):
- 4-6 salmon fillets (about 6 oz each)
- 2 cedar planks, soaked in water for at least 1 hour
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water (optional for thickening)
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine soy sauce, brown sugar, honey, grated ginger, minced garlic, sesame oil, and rice vinegar. Mix well until the sugar is dissolved.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the teriyaki marinade over them, verifying they’re well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor absorption.
- Preheat the Grill: Preheat your grill to medium heat (about 350°F/175°C). Confirm the cedar planks have been soaked in water for at least an hour to prevent them from catching fire.
- Prepare the Cedar Planks: Remove the soaked cedar planks from the water and pat them dry with a towel. Place them on the preheated grill for about 5 minutes until they begin to smoke lightly.
- Grill the Salmon: Place the marinated salmon fillets on the preheated cedar planks on the grill. Close the grill lid and cook for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Optional Sauce Thickening: If desired, pour the leftover marinade into a small saucepan, bring to a boil, then reduce heat and simmer. Add the cornstarch mixture to thicken the sauce, stirring constantly until the desired consistency is reached.
- Serve: Carefully remove the cedar planks from the grill and transfer the salmon to a serving platter. Drizzle with the thickened sauce (if prepared), and garnish with sliced green onions and sesame seeds.
Extra Tips: For best results, verify that the cedar planks are thoroughly soaked to prevent them from catching fire. If you prefer a stronger cedar flavor, you can soak the planks overnight. Always keep a spray bottle of water handy while grilling to manage any flare-ups. When selecting salmon, choose fillets that are uniform in thickness to guarantee even cooking. For added depth of flavor, you can add a splash of sake or mirin to the marinade.
Balsamic Glazed Grilled Salmon
Balsamic Glazed Grilled Salmon is a delightful dish that combines the rich, buttery flavor of salmon with a tangy and sweet balsamic glaze. This recipe is perfect for a summer barbecue or any time you want to impress guests with a healthy and delicious meal. The glaze is made with balsamic vinegar, honey, and Dijon mustard, which caramelizes beautifully on the grill, giving the salmon a beautiful, glossy finish.
Whether you’re a seafood lover or looking to try something new, this dish is sure to become a favorite. This recipe serves 4-6 people and is wonderful when paired with grilled vegetables or a fresh salad. The preparation is simple and the cooking time is quick, making it an ideal choice for a weeknight dinner or a weekend gathering.
The key to success with this recipe is to use fresh, high-quality salmon and to not overcook it, guaranteeing the fish stays moist and flavorful. Follow the instructions below for a truly delectable dining experience.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley for garnish (optional)
Cooking Instructions:
- Prepare the Glaze: In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and minced garlic. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper to taste.
- Marinate the Salmon: In a shallow dish, whisk together olive oil and lemon juice. Add the salmon fillets, turning to coat in the mixture. Allow the salmon to marinate for about 15 minutes.
- Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Salmon: Place the salmon fillets on the grill, skin-side down. Brush the top with the balsamic glaze. Close the grill lid and cook for about 4-5 minutes.
- Flip and Glaze Again: Carefully flip the salmon fillets and brush the other side with more glaze. Continue grilling for another 3-4 minutes, or until the salmon is cooked through and easily flakes with a fork.
- Serve: Remove the salmon from the grill and let it rest for a minute. Garnish with chopped fresh parsley if desired. Serve with your choice of sides.
Extra Tips:
For the best results, always use fresh salmon fillets and avoid overcooking them; this guarantees the fish remains tender and juicy. If you prefer a more pronounced glaze flavor, reserve some of the glaze to drizzle over the salmon just before serving.
Remember to adjust the grill temperature as needed to prevent the glaze from burning. If you don’t have a grill, you can also prepare this dish using a grill pan on the stovetop. Finally, feel free to experiment with additional herbs or spices to tailor the dish to your taste preferences.
Chili Lime Cilantro Salmon
Chili Lime Cilantro Salmon is a vibrant and zesty dish that’s perfect for a summer grill or a cozy dinner at home. The combination of chili, lime, and cilantro creates a fresh and tangy marinade that infuses the salmon with a burst of flavor. This dish isn’t only delicious but also incredibly healthy, packed with omega-3 fatty acids, and bound to be a hit with family and friends.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow, guaranteeing a flawlessly grilled piece of salmon every time. Ideal for serving 4-6 people, this recipe highlights the natural flavors of the salmon while adding a delightful kick with the chili. The lime juice and cilantro add a revitalizing and aromatic touch that complements the rich taste of the fish.
Paired with a simple side salad or some grilled vegetables, this dish is a complete meal that will satisfy your taste buds and leave you feeling nourished.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 3 tablespoons lime juice (freshly squeezed)
- 2 teaspoons lime zest
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine olive oil, lime juice, lime zest, honey, minced garlic, chili powder, ground cumin, salt, and black pepper. Whisk together until all ingredients are well incorporated.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each piece is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow flavors to meld, but no more than 2 hours.
- Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, make certain the coals are evenly distributed and ashed over.
- Grill the Salmon: Remove the salmon from the marinade, allowing excess to drip off. Place the fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork.
- Garnish and Serve: Once grilled, remove the salmon from the heat and sprinkle with fresh cilantro. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips: For best results, make sure not to over-marinate the salmon, as the acids in the lime can begin to cook the fish, affecting its texture.
If you’re using a gas grill, preheat it with the lid closed for about 10-15 minutes to guarantee even cooking. Always start grilling with the skin-side down to help protect the delicate flesh and achieve a crispy skin. If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade. Enjoy your Chili Lime Cilantro Salmon with a light, crisp white wine for a perfect pairing.
Sesame Soy Grilled Salmon
Sesame Soy Grilled Salmon is a delightful dish that combines the rich, buttery flavor of grilled salmon with a savory, slightly sweet sesame soy glaze. This recipe is perfect for a summer barbecue or a simple weeknight dinner, offering a delicious balance of flavors and a beautiful presentation.
The secret to this dish lies in the marinade, which infuses the salmon with a mix of soy sauce, sesame oil, and a hint of sweetness from honey or brown sugar. The result is a tender, flaky salmon with a crisp, caramelized exterior that’s sure to impress your family and friends.
This Sesame Soy Grilled Salmon recipe serves 4-6 people and is both easy to prepare and full of flavor. The marinade can be prepared in advance, allowing the salmon to soak up all the delicious flavors before grilling.
Whether you’re a seasoned grilling enthusiast or a beginner, this recipe provides straightforward instructions to achieve perfectly grilled salmon every time. Pair it with a fresh salad or steamed vegetables for a complete and satisfying meal.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, sesame oil, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger until well combined.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Preheat the Grill: Preheat your grill to medium-high heat, about 375-400°F (190-200°C). Lightly oil the grill grates to prevent the salmon from sticking.
- Grill the Salmon: Remove the salmon from the marinade and let any excess drip off. Place the salmon fillets skin-side down on the preheated grill. Grill for about 4-5 minutes per side, or until the salmon flakes easily with a fork and has a nice char on the outside. Be careful not to overcook.
- Garnish and Serve: Once cooked, transfer the grilled salmon to a serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately with your choice of sides.
Extra Tips:
For best results, choose fresh, high-quality salmon with firm flesh and a vibrant color. If you prefer a stronger sesame flavor, you can toast the sesame seeds before garnishing the salmon.
To prevent the salmon from sticking to the grill, make certain it’s well-oiled and preheat it thoroughly. If you’re new to grilling, consider using a fish basket or grill mat for easier handling.
Finally, if you don’t have a grill, this recipe can also be prepared using a grill pan or under a broiler in your oven for similar results.
Pineapple Jalapeño Cedar Plank Salmon
Prepare to tantalize your taste buds with this Pineapple Jalapeño Cedar Plank Salmon recipe. This dish beautifully combines the subtle, smoky aroma of cedar wood with the sweet and spicy flavors of pineapple and jalapeño. Cooking salmon on a cedar plank not only imparts a unique flavor but also guarantees the fish remains deliciously moist and tender.
Perfect for a summer barbecue, this dish is sure to impress family and friends with its vibrant and invigorating flavor profile. This recipe serves 4-6 people, making it an ideal choice for a small gathering or family meal. The salmon is marinated in a sweet and spicy glaze, then grilled on a cedar plank to perfection.
The use of fresh pineapple chunks and jalapeños adds a delightful contrast of sweetness and heat that complements the rich flavor of the salmon. Serve this dish alongside a crisp salad or grilled vegetables for a complete and satisfying meal.
Ingredients:
- 1 large salmon fillet (about 2 pounds)
- 1 cedar plank, soaked in water for at least 1 hour
- 1 cup fresh pineapple chunks
- 2 jalapeños, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Cedar Plank: Begin by soaking the cedar plank in water for at least 1 hour. This will prevent it from burning on the grill and will impart a smoky flavor to the salmon.
- Make the Marinade: In a medium bowl, combine the soy sauce, honey, olive oil, minced garlic, and lime juice. Mix well until the honey is fully dissolved. Season the marinade with salt and pepper to taste.
- Marinate the Salmon: Place the salmon fillet in a shallow dish and pour half of the marinade over it. Allow the salmon to marinate in the refrigerator for 30 minutes, turning occasionally to guarantee even coating.
- Preheat the Grill: Preheat your grill to medium-high heat, about 350°F (175°C). Verify the grill grates are clean and lightly oiled to prevent sticking.
- Assemble the Salmon on the Plank: Remove the cedar plank from the water and pat it dry. Place the marinated salmon fillet on the plank, skin-side down. Scatter the pineapple chunks and jalapeño slices evenly over the top of the salmon.
- Grill the Salmon: Carefully place the cedar plank on the grill. Close the grill lid and cook for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. Brush the remaining marinade over the salmon halfway through cooking.
- Serve: Carefully remove the cedar plank from the grill using tongs. Allow the salmon to rest for a few minutes before serving. Slice the salmon into portions and garnish with additional lime wedges, if desired.
Extra Tips:
When grilling with a cedar plank, it’s important to soak it thoroughly to prevent it from catching fire. The plank should be submerged in water and weighted down if necessary.
Additionally, be sure to keep a spray bottle of water nearby to douse any flare-ups. For a more intense flavor, consider soaking the plank in wine, apple cider, or another flavored liquid.
Finally, adjust the level of spiciness by using more or fewer jalapeños to suit your taste. Enjoy your Pineapple Jalapeño Cedar Plank Salmon with your favorite side dishes for a delightful meal.
Mediterranean Herb-Crusted Salmon
Mediterranean Herb-Crusted Salmon is a delightful dish that brings the flavors of the Mediterranean right to your table. This recipe combines the rich, buttery taste of salmon with a zesty herb crust that includes a mix of fresh herbs, lemon zest, and spices. The result is a perfectly cooked piece of fish that’s both crispy on the outside and tender on the inside.
Whether you’re entertaining guests or simply looking for a delicious weeknight dinner, this Mediterranean-inspired dish is bound to impress.
The secret to the irresistible flavor of this dish lies in the herb crust. By using a blend of fresh rosemary, thyme, and parsley, along with garlic and lemon zest, the salmon is infused with a burst of fresh, vibrant flavors. The crust not only adds taste but also provides a delightful texture contrast to the tender salmon.
Paired with a simple salad or roasted vegetables, Mediterranean Herb-Crusted Salmon makes for a healthy and satisfying meal that’s both elegant and easy to prepare.
Ingredients (Serves 4-6):
- 4-6 salmon fillets (6-8 ounces each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- Salt and pepper to taste
- 1 cup breadcrumbs
- Lemon wedges for serving
Cooking Instructions:
- Preheat the Grill: Begin by preheating your grill to medium-high heat. This should take about 10-15 minutes, depending on your grill.
- Prepare the Herb Crust: In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, and lemon zest. Add the breadcrumbs and a pinch of salt and pepper to the mixture. Drizzle with olive oil and mix until the ingredients are well combined and the breadcrumbs are slightly moistened.
- Season the Salmon: Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Apply the Herb Crust: Spoon the herb mixture over the top of each salmon fillet, pressing it gently to confirm it adheres to the fish.
- Grill the Salmon: Place the salmon fillets on the grill, skin-side down. Close the lid and grill for about 6-8 minutes, depending on the thickness of the fillets. The salmon should be cooked through and the herb crust golden and crispy.
- Serve: Remove the salmon from the grill and let it rest for a minute or two. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Extra Tips:
To guarantee your salmon is perfectly cooked, use a meat thermometer. The internal temperature should reach 145°F for safely cooked salmon.
Additionally, if you’re using a charcoal grill, consider adding a few wood chips for a smoky flavor that complements the herb crust beautifully.
Finally, if fresh herbs aren’t available, you can substitute with dried herbs, but be sure to reduce the quantity to avoid overpowering the salmon.
Enjoy your Mediterranean Herb-Crusted Salmon with a light white wine or a revitalizing iced tea.
Orange Ginger Grilled Salmon
Orange Ginger Grilled Salmon is a delightful and flavorful dish that combines the zesty brightness of oranges with the warm, spicy notes of ginger. This dish is perfect for a summer barbecue or a satisfying dinner at home. The marinade infuses the salmon with a rich, tangy flavor, while grilling adds a smoky, charred finish that complements the sweet and spicy flavors.
This recipe requires minimal preparation time, making it an excellent choice for both novice cooks and seasoned chefs. The key to this dish is marinating the salmon long enough for the flavors to penetrate the fish, resulting in a mouth-watering meal that’s sure to astound. Perfect for serving 4-6 people, this recipe is both healthy and delicious, offering a fantastic option for a balanced diet.
Ingredients (Serves 4-6):
- 4-6 salmon fillets (6-8 ounces each)
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Orange slices for garnish (optional)
Instructions:
- Prepare the Marinade: In a medium bowl, combine the fresh orange juice, orange zest, soy sauce, olive oil, honey, grated ginger, and minced garlic. Whisk the ingredients together until well blended.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a large resealable plastic bag. Pour the marinade over the salmon, guaranteeing each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Preheat the Grill: About 10 minutes before you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, guarantee the coals are evenly distributed and have a light coating of ash.
- Prepare the Grill Grate: Lightly oil the grill grate to prevent the salmon from sticking. You can use a paper towel dipped in oil and tongs to carefully rub the oil over the grate.
- Grill the Salmon: Remove the salmon from the marinade, allowing excess marinade to drip off. Place the salmon fillets skin-side down on the grill. Grill for about 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
- Serve: Remove the salmon from the grill and let it rest for a few minutes. Garnish with fresh cilantro or parsley and orange slices if desired. Serve hot alongside your favorite sides.
Extra Tips:
For the best results, use fresh, high-quality salmon fillets. If you can, choose wild-caught salmon for a richer, more flavorful taste.
Be sure not to overcook the salmon, as it can become dry; keep a close eye on it while grilling. If you don’t have a grill, you can also cook the salmon in a grill pan or under a broiler following similar timing.
Adjust the seasoning to your preference, adding more ginger or a hint of chili flakes for extra heat if desired.
Pesto-Parmesan Cedar Plank Salmon
Pesto-Parmesan Cedar Plank Salmon is a delectable dish that combines the aromatic flavors of fresh basil pesto with the rich, nutty taste of Parmesan cheese, all infused into tender salmon filets. The use of a cedar plank adds a subtle smoky essence, elevating the overall flavor profile of the dish. This recipe not only results in a beautifully presented main course but also requires minimal preparation, making it perfect for both an elegant dinner party and a casual family meal.
The vibrant green of the pesto and the golden-brown crust of the Parmesan create a visually stunning dish that’s as pleasing to the eye as it’s to the palate.
Cedar planking salmon is a traditional method that has gained popularity for its ability to impart a unique, aromatic flavor. The cedar plank acts as a barrier between the salmon and the grill, allowing the fish to cook evenly while absorbing the wood’s natural smokiness.
When prepared with a generous coating of pesto and a sprinkle of Parmesan, the salmon becomes a flavorful masterpiece. The pesto provides a fresh, herbal flavor while the Parmesan adds a savory, umami-rich crust that complements the salmon perfectly. This dish is a simple yet impressive way to enjoy salmon and is sure to become a staple in your recipe repertoire.
Ingredients (Serves 4-6):
- 4 salmon fillets (6-8 ounces each)
- 1 cedar plank (pre-soaked in water for at least 1 hour)
- 1 cup fresh basil pesto
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Cedar Plank: Begin by soaking the cedar plank in water for at least 1 hour. This prevents it from catching fire on the grill and guarantees it imparts a smoky flavor to the salmon.
- Preheat the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-200°C). Verify the grill is clean and well-oiled to prevent the salmon from sticking.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- Apply the Pesto: Generously spread a thick layer of fresh basil pesto over the top of each salmon fillet. Make sure the pesto covers the entire surface for maximum flavor.
- Add the Parmesan: Sprinkle the grated Parmesan cheese evenly over the pesto-covered salmon fillets, pressing lightly to confirm it adheres to the pesto.
- Grill the Salmon: Place the soaked cedar plank on the preheated grill grates. Arrange the prepared salmon fillets on top of the plank. Close the grill lid and cook for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Carefully remove the cedar plank from the grill using grill tongs and transfer the salmon fillets to a serving platter. Serve immediately with lemon wedges on the side for squeezing over the top.
Extra Tips:
For ideal results, make sure the cedar plank is thoroughly soaked to avoid burning. You can experiment with different types of pesto, such as sun-dried tomato or arugula pesto, to alter the flavor profile.
Additionally, if you prefer a crispier Parmesan crust, you can briefly place the salmon under a broiler after grilling. Always use fresh, high-quality salmon for the best taste and texture. Finally, keep a close eye on the grill temperature to guarantee the salmon cooks evenly without overcooking.
