Delicious Recipe! Even my 3 kids loved it and they don't usually like fish! In addition to the recipe I sprinkled some lemon juice over the seasoning salt and the pepper on the fish before grilling it. Thank you for sharing the recipe! We will be using it often!!
Simple, easy, yum! I have a bunch of 12x12x2" western red cedar cutoffs from a project, and was looking for a good recipe to use them. This was it! It was March in the Northern Midwest, so in lieu of grilling I used my oven set at 375. Smelled wonderfully throughout my house, although cooking time was higher for me; could be oven, could be 2" thick plank, could be thick salmon filets. Definitely will cook this again, especially in summer when garden has fresh parsley and dill!
A nice recipe for salmon. I'd not used cedar planks before and was curious to try them out. Our fillets were not that thick (less than 6 oz each) so I only cooked them for about 12 or 13 minutes. The topping added a nice flavor (I had to use dried dill...would have preferred fresh). I don't know why, but we didn't detect really any "cedar" flavor in the fish. Due to the expense of the cedar planks, I would probably not make salmon this particular way again.
Awesome recipe! Another winner from Kittencal. Salmon recipes should be fairly simple with not a lot of ingredients, you don't want to hide the flavour. I used fresh sockeye and today felt like a trying a more traditional recipe. I had to rush the cedar planks and could only soak for 3-4 hrs. worked out fine, a little charring on the sides and corners. Also, I poured the marinade over the fish right before placing on the planks. It infused a wonderful, smoky lemon and dill flavour, will make this one again!
This makes a very moist, well flavored dish. One bite and DH went "Oh Wow". I used dried dill and cilantro in place of the parsley. Served this with lemon wedges on the side and Spicy Fried Asparagus Stalks
If you want to impress guests, try this method of cooking salmon! Make sure your grill is downwind from your guests, though, because there is a LOT of smoke! I used a slightly different topping and I cooked put it on the salmon while it was cooking, but the lemon and the dill are KEY! I added a little brown sugar and I think that was very nice. The salmon was moist and the smoke flavour was delicate but definitely there. I had lots of leftovers and they were delicious cold as well. Thank you, Kittencal for a wonderful way to cook salmon!