Description
Indulge in the perfect blend of smoky and sweet flavors with this Cedar Plank Salmon recipe, complemented by sesame-infused grilled asparagus. This dish combines the richness of salmon with a delightful mustard and brown sugar glaze, elevated by the aromatic essence of cedar wood. The sesame asparagus adds a crisp, nutty contrast, making this meal a gourmet experience straight from your grill.
Ingredients
Units
Scale
For the salmon:
- 2 cedar planks, soaked for 30 to 60 minutes
- 1.5 to 2 pounds fresh salmon
- 1/4 cup dijon mustard
- 3 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh chives, for topping
For the asparagus:
- 2 pounds asparagus spears, woody stems removed
- 2 tablespoons toasted sesame oil
- Kosher salt and pepper
- 1/2 teaspoon garlic powder
- 1 to 2 tablespoons toasted sesame seeds
Instructions
- Prepare the cedar planks
Soak the cedar planks in water for at least 30 to 60 minutes. This step is crucial as it prevents the wood from burning and infuses the salmon with a delightful smoky flavor. - Preheat the grill
Set your grill to the highest setting. This initial high heat will help create a nice sear on the salmon. - Prepare the salmon
Pat the salmon filets dry with a paper towel. If needed, cut the pieces to fit on the cedar planks. Brush the top of the filets with mustard. In a bowl, mix the brown sugar, smoked paprika, garlic powder, salt, and pepper. Sprinkle this spice mixture over the mustard-coated salmon. - Season the asparagus
Toss the asparagus with toasted sesame oil, salt, pepper, and garlic powder. This simple seasoning complements the rich flavors of the salmon. - Grill the salmon
Reduce the grill heat to medium-high. Place the cedar planks with salmon on the grill. Close the lid and cook for 15 to 18 minutes, until the salmon is opaque and flakes easily with a fork. - Grill the asparagus
When the salmon has 6 to 8 minutes left, add the asparagus to the grill. Grill for 6 to 8 minutes with the lid closed, tossing once or twice, until charred. Adjust time for thinner asparagus spears. - Finish and serve
Carefully remove the cedar planks using tongs and transfer to a baking sheet. Place the asparagus on a plate and sprinkle with sesame seeds. Garnish the salmon with fresh chives. Serve immediately for the best flavor and texture.
Notes
- Soaking the cedar planks prevents them from burning and adds a subtle smoky flavor to the salmon.
- For a more intense cedar flavor, soak the planks for up to 24 hours.
- If you don’t have a grill, you can use this recipe in an oven preheated to 400°F (200°C), adjusting cooking times accordingly.
- Leftover salmon can be refrigerated for up to 3 days and makes excellent cold salmon salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40
- Cholesterol: 95
