Cedar Planked Salmon with Tarragon Vinaigrette
- 1 cedar plank (approximately 6 by 14 inches)
- 4 salmon fillets (approximately 6 oz. each)
- 4 garlic cloves, chopped fine
- 4 tablespoons brown sugar
- Cajun seafood seasoning, such as Emeril’s
- 1/3 C. tarragon vinegar
- 2/3 C. olive oil
- 2 tsp. Dijon mustard
- 1 tsp. minced garlic
- Zest of one lemon
- ½ tsp. salt
- ½ tsp. pepper
- 2 T. chopped fresh herbs, parsley, basil, dill, any variety
Place all ingredients in a jar and shake well. Set aside.
- Soak cedar plank in water for 1 – 2 hours, then drain.
- Remove skin from salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with Cajun seasoning on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully sprinkle each filet with one chopped garlic clove and one tablespoon of brown sugar.
- Set grill to direct heat, medium-high. Approximately 450° fahrenheit.
- Place the cedar plank in the center of the hot grill. Close the grill and cook until desired doneness, around 20 to 25 minutes, depending on thickness of filets. Make sure grill is 450°. Transfer the salmon filets to a platter lined with spring greens and pour a generous amount of vinaigrette over each filet.
Recipe courtesy of Food for Market.
Cook’s Note: Check the plank occasionally. It is normal for the boards to smoke, that’s where the cedar flavor comes from. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.