Smoky Sweet Cedar Plank Salmon with Sesame Asparagus Recipe

Get ready to elevate your dinner game with this mouthwatering Smoky Sweet Cedar Plank Salmon with Sesame Asparagus! This recipe is a flavor explosion that’s sure to impress your taste buds and your dinner guests. The cedar plank infuses the salmon with a subtle woodsy aroma, while the sweet and smoky rub creates a delectable crust. Paired with crisp, sesame-coated asparagus, this dish is a perfect balance of textures and tastes. Best of all, it’s surprisingly easy to make, even for novice grillers!

Ingredients You’ll Need

• Cedar Planks: These impart a subtle smoky flavor to the salmon and make for a stunning presentation.
• Salmon: The star of the show! Look for fresh, high-quality salmon fillets.
• Dijon Mustard: Acts as a “glue” for the spice rub and adds a tangy kick.
• Brown Sugar: Provides sweetness and helps create a caramelized crust.
• Smoked Paprika: The key to that smoky flavor we’re after.
• Garlic Powder: Adds depth to the spice rub.
• Salt and Pepper: Essential for enhancing all the flavors.
• Fresh Chives: For a pop of color and fresh flavor.
• Asparagus: Choose fresh, crisp spears for the best texture.
• Toasted Sesame Oil: Infuses the asparagus with nutty flavor.
• Sesame Seeds: Adds crunch and visual appeal to the asparagus.

Variations

• Spice it Up: Add a pinch of cayenne to the salmon rub for some heat.
• Herb Lover’s Dream: Mix some fresh dill or tarragon into the spice rub.
• Citrus Twist: Add lemon zest to the salmon rub and squeeze fresh lemon juice over the finished dish.
• Veggie Swap: Try this recipe with other vegetables like green beans or broccoli instead of asparagus.

How to Make Smoky Sweet Cedar Plank Salmon with Sesame Asparagus

Step 1: Prep the Planks

Soak the cedar planks in water for at least 30 to 60 minutes. This prevents them from burning on the grill.

Step 2: Prepare the Salmon

Pat the salmon dry and brush with Dijon mustard. Mix the brown sugar, smoked paprika, garlic powder, salt, and pepper, then sprinkle this mixture over the mustard-coated salmon.

Step 3: Prep the Asparagus

Toss the asparagus with sesame oil, salt, pepper, and garlic powder.

Step 4: Grill the Salmon

Place the cedar planks with salmon on a preheated grill. Cook for 15-18 minutes with the lid closed.

Step 5: Grill the Asparagus

Add the asparagus to the grill for the last 6-8 minutes of cooking time.

Step 6: Finish and Serve

Sprinkle the asparagus with sesame seeds and the salmon with fresh chives. Serve immediately and enjoy!

How to Serve

This dish is a showstopper on its own, but here are some serving suggestions:

• Serve with a side of fluffy rice or quinoa to soak up the delicious juices.
• Add a fresh green salad for a complete meal.
• Pair with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon and asparagus separately in airtight containers in the refrigerator for up to 2 days.

Freezing

While you can freeze the cooked salmon, it’s best enjoyed fresh. The asparagus doesn’t freeze well.

Reheating

Gently reheat the salmon in a 275°F oven until just warmed through. The asparagus can be quickly reheated in a skillet or microwave.

FAQs

Can I make this recipe without a grill?
Yes! You can bake the salmon on the cedar plank in a 400°F oven for about 12-15 minutes. Roast the asparagus on a sheet pan in the same oven.

What if I can’t find cedar planks?
While the cedar plank adds great flavor, you can still make this recipe without it. Simply grill the salmon on foil or use a grill pan.

Can I use frozen salmon?
Fresh salmon is ideal, but if using frozen, ensure it’s completely thawed and pat it dry before seasoning.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check your Dijon mustard to ensure it doesn’t contain any gluten-containing additives.

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