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Prep 5 mins
Cook 15 mins
Now a days, you can buy cedar planks you can use on your grill or even in your oven. I get mine from a local BBQ store or hardware store, but be careful to get untreated natural cedar. You have to be careful of that. The plank offers a natural smoky flavor to the salmon. But if you don't have a cedar plank, this can easily be grilled without it or baked / broiled in the oven. The sweet spicy apple glaze is perfect with the smoky cedar flavor.
- 4 (6 ounce) salmon fillets, skin removed (try to get all the pieces the same size, so they will cook evenly)
- 2⁄3 cup apple jelly
- 4 tablespoons prepared horseradish
- 2 tablespoons champagne vinegar (white wine vinegar will work as well)
- 2 tablespoons fresh chives, finely chopped
- 3 tablespoons olive oil (2 for the cedar plank, 1 for the salmon)
- Cedar Plank -- If using a cedar plank (grill or oven), make sure to soak the plank approximately 2-3 hours in water. I just use the sink, or a tupperware container works great. Just make sure the wood is submerged in the water. A couple of heavy cans or soda bottles work great.
- Apple Glaze -- Mix the jelly, horseradish, vinegar, and chives together and set to the side.
- Cedar Plank -- Remove the cedar plank from the water and dry it well. Brush the top of the plank where the salmon will be placed with 2 tablespoons of the olive oil and sprinkle with coarse salt, kosher salt works great.
- Salmon -- Have your guy behind the fish counter remove the skin for you, if they will. If not, run a sharp thin knife along the skin with the salmon sitting flat on the counter. It is very easy to remove. Brush the remaining 1 tablespoon of olive oil on the top of the salmon and season well with salt and pepper.
- Grilling -- If using a grill, medium high heat or charcoal works great as well. This can also be done in a 400 degree oven. With either method, I prefer to let the cedar plank heat up for a few minutes and get good and smoky before I add the salmon (about 5 minutes works great).
- Once the cedar plank is slightly smoking and hot. Add the salmon which has been brushed with olive oil, salt and pepper on the cedar plank. Then, immediately brush the apple glaze on the salmon and close the lid on the grill or continue cooking in the oven. After 5 minutes, brush more glaze on, and again after another 5 minutes. The salmon should take around 15 minutes depending on the thickness. It should be opaque, flaky, and firm to the touch. You don't want it raw in the middle but you don't want to over cook it either - you still want it moist and tender.
- Serve -- I like to serve mine right on the cedar plank. ENJOY!
- Note: Make sure to let the plank cool properly before disposing of it. Also, prep time doesn't include the time to soak the plank.
Delish! We left the skin on and grilled it directly on the grill. Will definitely make again!