Cedar-Plank Roasted Salmon from Seasons 52 features tender, flaky salmon fillets infused with smoky cedar aroma, perfectly roasted on a cedar plank and garnished with fresh herbs for a flavorful, aromatic presentation.
Equipments
- Cedar planks
- Baking sheet
- Salmon fillets
- Chef’s knife
- Cutting board
- Tongs
- Pastry brush
- Oven
- Mixing bowl
- Measuring spoons
Ingredients
- Salmon fillets
- Olive oil
- Lemon juice
- Dijon mustard
- Fresh garlic
- Fresh thyme
- Fresh dill
- Fresh parsley
- Kosher salt
- Black pepper
- Lemon zest
- Cedar planks
Using fresh herbs like thyme, dill, and parsley is crucial for achieving the authentic flavor profile of Cedar-Plank Roasted Salmon. Make sure to use high-quality, fresh salmon fillets for tender, flaky texture. The cedar planks must be soaked thoroughly before roasting to prevent burning and to infuse the salmon with a smoky aroma. Olive oil, Dijon mustard, and lemon juice create a balanced marinade that enhances the natural taste without overpowering it. Your copycat Cedar-Plank Roasted Salmon from Seasons 52 will capture the essence of the original with these ingredient essentials.
Instructions
- Instructions:
- Soak cedar planks in water for at least 1 hour.
- Preheat oven to 400°F (204°C).
- Pat salmon fillets dry with paper towels.
- In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, chopped thyme, dill, parsley, kosher salt, black pepper, and lemon zest.
- Brush marinade over both sides of salmon fillets.
- Place soaked cedar planks on a baking sheet.
- Arrange salmon fillets on cedar planks, skin-side down.
- Roast in oven for 12–15 minutes, until salmon is tender and flakes easily.
- Remove from oven and garnish with additional fresh herbs and lemon slices if desired.
- Serve immediately.
Substitution
Cedar-Plank Roasted Salmon from Seasons 52 copycat menu offers a delicious way to enjoy salmon with a distinct smoky flavor imparted by the cedar plank. If cedar planks are unavailable, you can substitute with alder or maple wood planks, or soak a wooden cutting board in water to create a similar effect. Make sure to soak the plank for at least one hour to prevent burning during roasting. When handling raw salmon, always use separate utensils like a clean chef's knife and cutting board to avoid cross-contamination. Your final dish will capture the fresh herb aromas and tender texture even if you adjust some ingredients due to availability.
Tips
Soaking the cedar planks for at least an hour prevents them from catching fire and ensures that they release a subtle smoky aroma into the salmon. Patting the salmon dry before applying the marinade helps the flavors adhere better and promotes even cooking. Be sure to place the salmon skin-side down on the plank to protect the flesh and maintain moisture during roasting. You'll know the salmon is done when it flakes easily with a fork and reaches an internal temperature of 145degF (63degC).
Nutritions
Cedar-Plank Roasted Salmon is rich in high-quality protein and omega-3 fatty acids, which support heart health and brain function. Olive oil in the recipe adds monounsaturated fats that help reduce inflammation and improve cholesterol levels. Fresh herbs like thyme, dill, and parsley contribute antioxidants and essential vitamins such as vitamin K and vitamin C. Your meal offers a nutritious balance of healthy fats, protein, and micronutrients, promoting overall wellness.
Storage
Store leftover cedar-plank roasted salmon in an airtight container in the refrigerator for up to 3 days to maintain freshness. Ensure your salmon is cooled to room temperature before sealing tightly to prevent moisture buildup and preserve flavor. For longer storage, you can freeze the salmon fillets wrapped in plastic wrap and aluminum foil, lasting up to 2 months.
Variation or Alternatives
If cedar planks are unavailable, you can substitute with aluminum foil balls underneath the salmon to simulate indirect heat and retain moisture. Swap fresh herbs like thyme and dill with dried versions, adjusting quantities to about one-third of the fresh amount, for a pantry-friendly option. Marinate the salmon overnight to intensify the flavor profile and enhance tenderness. You might also grill the salmon directly on cedar planks over medium heat for smoky charring instead of baking in the oven.
Allergies
Salmon is a common allergen that can trigger reactions ranging from mild hives to severe anaphylaxis in susceptible individuals. Fresh herbs like dill, parsley, and thyme are generally safe but occasionally cause allergic responses in sensitive people. If You have a known seafood or fish allergy, avoid this dish to prevent potentially serious allergic reactions.
Why this recipe?
Cedar-Plank Roasted Salmon at Seasons 52 is celebrated for its rich, smoky flavor that infuses the fish with a subtle, aromatic essence from the cedar plank. The dish highlights perfectly cooked salmon, maintaining moistness and a tender texture that tantalizes the palate. Its health-conscious preparation appeals to those seeking a nutritious yet indulgent dining experience. Trying your hand at a copycat recipe allows you to enjoy restaurant-quality flavors with the satisfaction of a homemade, customizable meal.