Cedar-Planked Salmon from O'Charley's features tender, flaky salmon fillets infused with smoky cedar aroma, grilled to perfection on a cedar plank and garnished with fresh herbs, delivering a flavorful and aromatic seafood experience.
Equipments
- Cedar planks
- Grill (gas or charcoal)
- Tongs
- Fish spatula
- Basting brush
- Small bowl (for herbs/garnish)
- Measuring spoons
- Knife
- Cutting board
- Plate/serving platter
Ingredients
- 4 (6 oz) salmon fillets
- Olive oil
- Salt
- Black pepper
- Fresh lemon
- Fresh dill
- Fresh parsley
- Garlic cloves
Ensure your cedar planks are soaked in water for at least an hour before grilling to prevent burning and to enhance the smoky aroma infused into the salmon. Use fresh herbs like dill and parsley to garnish, as they elevate the dish's flavor profile and add a vibrant visual appeal. Season the salmon fillets lightly with salt and black pepper, and brush with olive oil to maintain moisture and achieve a perfect, flaky texture. Fresh garlic and lemon juice are essential for adding brightness and depth, balancing the smoky and herbal notes. Your Cedar-Planked Salmon from O'Charley's copycat menu will deliver an authentic, flavorful seafood experience reminiscent of the original dish.
Instructions
- Soak cedar planks in water for at least 1 hour.
- Preheat grill to medium-high heat.
- Pat salmon fillets dry with paper towels.
- Brush salmon fillets with olive oil on both sides.
- Season salmon with salt and black pepper.
- Slice fresh lemon and cut garlic cloves.
- Place soaked cedar planks on grill for 2-3 minutes until they start to smoke.
- Place salmon fillets skin-side down on cedar planks.
- Top each fillet with lemon slices and sliced garlic.
- Close grill lid and cook 12-15 minutes, until salmon is cooked through and flakes easily.
- Chop fresh dill and parsley.
- Remove cedar planks with salmon from grill using tongs.
- Garnish salmon with fresh dill and parsley.
- Transfer salmon to serving platter and serve immediately.
Substitution
Cedar-Planked Salmon from O'Charley's copycat menu delivers the same tender texture and smoky aroma by grilling salmon fillets on cedar planks. If cedar planks are unavailable, soaked wooden skewers or a grill-safe cast iron pan can be used to impart a mild smoky flavor. Olive oil can be substituted with melted butter to add richness to the fish while keeping it moist. Fresh herbs like dill and parsley can be swapped with thyme or basil based on availability to maintain a fresh, aromatic garnish. When grilling, you can prevent sticking by ensuring the grill grates are clean and oiled, and using a fish spatula to carefully flip the fillets.
Tips
Soaking cedar planks for at least one hour is crucial to prevent them from catching fire on the grill. Make sure to preheat your grill to medium-high heat to ensure even cooking and proper smoke infusion. When placing salmon on the plank, position the fillets skin-side down to protect the delicate flesh and help with easy flipping if needed. Use a fish spatula to gently transfer the cooked salmon from the plank to your serving plate, keeping the fillets intact for presentation.
Nutritions
Cedar-planked salmon offers a nutrient-rich meal packed with high-quality protein and heart-healthy omega-3 fatty acids essential for brain and cardiovascular function. Your dish benefits from antioxidants and vitamins C and K, thanks to the fresh lemon, dill, and parsley garnishes, which also enhance flavor naturally. The olive oil used in preparation adds monounsaturated fats, contributing to balanced cholesterol levels and improved heart health. Low in carbohydrates and calories, this meal supports weight management while providing essential nutrients for overall wellness.
Storage
To store leftover Cedar-Planked Salmon, allow the salmon to cool completely before transferring it to an airtight container. Refrigerate the salmon within two hours of cooking, and consume it within 2-3 days to maintain maximum freshness and flavor. When reheating, use a low-temperature setting to preserve the tender, flaky texture and avoid drying out your flavorful seafood.
Variation or Alternatives
You can substitute cedar planks with alder or maple wood planks for a different smoky flavor profile. Marinating the salmon in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes prior to grilling enhances the depth of flavor. For an alternative cooking method, try baking the salmon on a pre-soaked plank in a 375degF oven for 20 minutes to achieve similar tenderness. Using a fish spatula helps carefully lift the fillets without breaking the flaky texture.
Allergies
Cedar-Planked Salmon contains common allergens such as fish, which can cause reactions ranging from mild to severe in sensitive individuals. Garlic and fresh herbs like dill and parsley may also trigger allergic responses in some people. Your awareness of these ingredients is important to avoid potential allergic reactions when enjoying this flavorful dish.
Why this recipe?
Cedar-Planked Salmon from O'Charley's restaurant is favored for its rich, smoky flavor infused by the cedar plank cooking method, enhancing the natural taste of fresh salmon. The dish combines tender, flaky salmon with a subtle wood aroma, creating a unique dining experience that stands out in seafood cuisine. You can recreate this restaurant favorite at home to enjoy a gourmet meal with high protein, omega-3 fatty acids, and a restaurant-quality presentation. Making a copycat version is rewarding because it allows you to control ingredients and customize flavors to match personal preferences while capturing the essence of O'Charley's signature dish.