Cedar Plank Salmon Recipe
Freshly cut North Atlantic salmon fillet topped with a mango chipotle glaze, served with au gratin potatoes, wilted spinach.
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Ingredients
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Salmon
Au Gratin Potatoes
Wilted Spinach
Method
Preparing the Cedar Plank Salmon
- 1
Soak the Cedar Plank
Soak the cedar plank in water for at least 1 hour to prevent it from burning during cooking.
- 2
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F).
- 3
Season the Salmon
Place the salmon fillet on a plate and season it with salt, black pepper, and lime juice. Let it marinate for about 10 minutes.
- 4
Apply the Glaze
Spread the mango chipotle glaze evenly over the top of the salmon fillet.
- 5
Place on Cedar Plank
Carefully place the soaked cedar plank on the grill. Once it starts to smoke, place the salmon on the plank, skin side down.
- 6
Making Au Gratin Potatoes
- 7
Prepare the Potatoes
Preheat your oven to 375°F. Peel and slice the russet potatoes thinly.
- 8
Combine Ingredients
In a mixing bowl, combine the sliced potatoes, heavy cream, garlic powder, salt, black pepper, and half of the cheddar cheese.
- 9
Layer the Potatoes
In a buttered baking dish, layer the potato mixture evenly. Top with the remaining cheddar cheese and dot with butter.
- 10
Preparing Wilted Spinach
- 11
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 12
Add Spinach
Add fresh spinach to the skillet and cook, stirring frequently, until wilted (about 3-4 minutes).
- 13
Season the Spinach
Season with salt and black pepper to taste. Remove from heat and keep warm until ready to serve.
