Cedar Plank Salmon from Smokey Bones features tender, flaky salmon fillets infused with smoky cedar aroma, grilled to perfection on a cedar plank, and garnished with fresh lemon and herbs for a flavorful, aromatic dining experience.
Equipments
- Cedar plank
- Grill
- Tongs
- Fish spatula
- Basting brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Serving platter
Ingredients
- 4 (6 oz) salmon fillets
- 1 cedar plank (food-grade, soaked in water)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt
- Black pepper
- 1 lemon, thinly sliced
- Fresh dill sprigs, for garnish
Using a food-grade cedar plank soaked in water is essential to prevent burning while grilling and to infuse the salmon with a subtle smoky flavor. Fresh herbs like dill and parsley significantly enhance the dish's aroma and overall taste, so prioritizing fresh over dried herbs is recommended. Garlic, lemon juice, and zest provide a balanced layer of citrusy and savory notes that complement the natural richness of the salmon. Measuring ingredients accurately, especially mustard and olive oil, ensures a consistent marinade that helps retain moisture and tenderness in your fillets. Your replication of the Cedar Plank Salmon from Smokey Bones copycat menu will reach authentic flavor profiles by following these ingredient guidelines closely.
Instructions
- Soak cedar plank in water for at least 1 hour.
- Preheat grill to medium-high heat (about 400°F).
- Pat salmon fillets dry with paper towels.
- In mixing bowl, combine olive oil, Dijon mustard, garlic, lemon juice, lemon zest, dill, parsley, salt, and black pepper.
- Brush salmon fillets with marinade mixture using basting brush.
- Place soaked cedar plank on grill, close lid, and heat for 3-5 minutes until it begins to crackle and smoke.
- Using tongs, carefully arrange salmon fillets skin-side down on cedar plank.
- Top salmon fillets with lemon slices.
- Close grill lid and cook salmon for 12-18 minutes, until salmon flakes easily with a fork.
- Remove plank from grill with tongs and transfer salmon to serving platter using fish spatula.
- Garnish with fresh dill sprigs and serve with additional lemon slices.
Substitution
Cedar Plank Salmon from Smokey Bones copycat menu offers a smoky, tender flavor mimicking the restaurant's signature dish using cedar plank grilling. If you don't have a cedar plank, you can substitute with a grill-safe cast iron grill pan or wrap the salmon in foil with wood chips inside for a smoky effect. Soaking the plank adequately in water is crucial to prevent burning and to infuse the salmon with the aromatic cedar essence. When handling the salmon, use a fish spatula for easy flipping without breaking the fillets. Your choice of herbs and lemon slices can be adjusted to suit personal taste preferences while keeping the dish fresh and vibrant.
Tips
Ensure your cedar plank is fully soaked for at least 1 hour to prevent burning and produce the signature smoky aroma. Preheat the grill to around 400degF before placing the plank on it to create the perfect crackling sound that infuses flavor into your salmon. When brushing the marinade on your salmon, coat each fillet evenly to enhance taste and moisture during grilling. Use a fish spatula to gently lift the cooked fillets off the plank, preserving the flaky texture and preventing your salmon from breaking apart.
Nutritions
Cedar Plank Salmon offers a rich source of high-quality protein and heart-healthy omega-3 fatty acids, essential for cardiovascular health and brain function. Each 6-ounce fillet provides significant amounts of vitamin D, B vitamins, and selenium, which support immune function and energy metabolism. The inclusion of olive oil adds beneficial monounsaturated fats, while fresh herbs and lemon juice contribute antioxidants and enhance anti-inflammatory properties. This nutrient-dense meal supports overall wellbeing and fits perfectly into a balanced diet for optimal health.
Storage
Store any leftover Cedar Plank Salmon in an airtight container in the refrigerator to maintain its moisture and flavor. Consume within 2 days for optimal taste and texture. When reheating, use a low heat setting or gently warm in the oven to preserve the salmon's delicate flaky texture and smoky aroma.
Variation or Alternatives
If cedar planks are unavailable, you can use aluminum foil with soaked wood chips underneath for a smoky flavor. Instead of Dijon mustard, try substituting with whole grain mustard or a touch of honey mustard for a sweeter glaze. To enhance your dish, consider adding a splash of white wine to the marinade or finishing the cooked salmon with a drizzle of herb-infused olive oil. Using a digital meat thermometer ensures your salmon reaches an ideal internal temperature of 145degF for perfectly cooked fish every time.
Allergies
Cedar Plank Salmon contains fish, a common allergen that may cause reactions in sensitive individuals. The recipe also includes garlic and mustard, which can trigger allergies or intolerances in some people. You should always check each ingredient carefully if you have food allergies to avoid any adverse reactions.
Why this recipe?
Smokey Bones' Cedar Plank Salmon is loved for its rich, smoky flavor infused by the cedar plank cooking method, which enhances the natural taste of the salmon. The dish offers a perfect balance of tender, flaky fish with a subtle woody aroma that distinguishes it from typical salmon recipes. You can recreate this restaurant-quality meal at home, enjoying both the freshness and gourmet experience while customizing seasonings to suit your palate. Trying the copycat recipe allows you to savor a healthy, flavorful dish that feels indulgent without the restaurant price.