How to make Cedar Plank Salmon with Sandra Lomas

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout offers a similar texture and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup provides sweetness with a unique flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more accessible and last longer.

Take 2-3 big heaping scoops of mayonnaise and place them in a mixing bowl.

Add a couple tablespoons of fresh dill to the mayonnaise and mix them together.

Zest a lemon and then cut it in half, squeezing half of the lemon juice into the mixture.

Mix until the mixture reaches a nice consistency.

Season the salmon with fresh sea salt and black pepper.

Pour the mayonnaise mixture over the seasoned salmon.

Cover the entire top of the salmon with a light layer of panko bread crumbs.

Soak the cedar plank in water overnight.

Place the soaked cedar plank in the barbecue and shut the lid to let it heat up and smoke.

Cook the salmon on the cedar plank in the barbecue until it is done.

Let the salmon rest after cooking.

Prepare the potatoes by marinating them in mayonnaise, fresh rosemary, garlic, and white wine.

Pre-cook the potatoes until they are al dente and then skewer them on bamboo skewers.

Grill the skewered potatoes until they are golden brown, basting them as needed.

Grill fresh corn directly on the grill, basting with garlic butter as it cooks.

Check the corn for color, ensuring it turns darker and golden brown before removing it from the grill.

Plate the salmon, corn, and grilled potatoes, garnishing with lemon and dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens