Family Cedar Roasted Salmon Recipe
Recipe information
Make Family Cedar Roasted Salmon in just 1h 15m. whipped potatoes, fresh vegetables
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Ingredients
Cedar Roasted Salmon
Whipped Potatoes
Fresh Vegetables (Roasted)
Cedar Roasted Salmon
1. Soak plank
Submerge the cedar plank in water for at least 1 hour (or cover and soak with water and a weighted plate for 30 minutes if short on time). Pat dry before using.
3. Prepare glaze
In a small bowl whisk together brown sugar, Dijon mustard, soy sauce, lemon juice, minced garlic, and olive oil until smooth.
4. Season salmon
Place the salmon, skin-side down, on a rimmed baking sheet or cutting board. Brush the fillet evenly with about two-thirds of the glaze. Sprinkle sea salt and black pepper evenly over the top. Reserve remaining glaze for finishing.
5. Arrange on plank
Place a few lemon slices on the soaked cedar plank, lay the salmon on top of the lemon slices (skin side down), then place additional lemon slices on top of the salmon. Brush remaining glaze over the top.
6. Roast
Set the cedar plank with salmon on the rimmed baking sheet (to catch any drips) and roast in the preheated oven 18–22 minutes, or until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium (it will continue to cook slightly after removing). If you prefer well done, roast to 140°F (60°C).
7. Rest and garnish
Remove the plank from the oven and let the salmon rest 5 minutes. Garnish with chopped dill or parsley before slicing into family-style portions. Transfer carefully to a serving platter if desired.
Whipped Potatoes
8. Cook potatoes
Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 15–20 minutes depending on size.
9. Warm dairy
While potatoes cook, warm the milk/half-and-half and butter together in a small saucepan over low heat until butter melts; keep warm (do not boil). If using cream cheese, cut into small pieces so it will melt easily.
10. Drain and dry
Drain potatoes thoroughly in a colander, then return to the hot pot off the heat for 1 minute to evaporate excess moisture, shaking the pot occasionally.
11. Whip
Using a potato ricer, masher, or electric hand mixer on low, mash the potatoes while gradually adding the warm butter-milk mixture until you reach a smooth, whipped texture. Add cream cheese now if using, and continue to mix until incorporated. Season with 1.5 tsp salt and 1/2 tsp pepper, taste and adjust.
Fresh Vegetables (Roasted)
13. Preheat and prep
About 20 minutes before the salmon is done, toss broccoli florets and baby carrots with 2 tbs olive oil, 3/4 tsp salt, 1/2 tsp pepper and lemon zest if using. Spread in a single layer on a rimmed baking sheet.
14. Roast
Place vegetables in the oven (on a rack below the salmon plank if you have room, or roast separately) and roast 12–18 minutes at 425°F (220°C) until crisp-tender and slightly browned at edges. Stir once halfway through for even browning.
15. Finish
Remove from oven and adjust seasoning if needed. Keep warm until plating.
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