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Cedar Plank Chardonnay Salmon with Cranberry Chipotle Sauce

by Lindsay Cotter August 28, 2014

Cedar Plank Chardonnay Salmon with Cranberry Chipotle Sauce

Cedar Plank Chardonnay Salmon with Cranberry Chipotle Sauce

 

I do hope by now, we are all well aware that cedar plank salmon is delicious, and hopefully all aware of the need to soak said planks before grilling. What, you didn’t start a small bonfire on your first try? You’re missing out on some summer time fun. I digress, cedar plank salmon is a truly simple and elegant, technique. The salmon acquires a lovely woodsy flavor and a little smoke flavor from the grill. Another key reason to grill on a cedar plank is that it retains moisture from the steaming soaked plank. Now imagine all of this salmon greatness, except the steam I speak of is from the moisture of WINE, a CHARDONNAY steam to be precise. Mind. Blown.  

 

I know because I had it recently and it was some of the best salmon I’ve put in my mouth. And don’t worry, the heat is low enough that the alcohol from the soaking liquid will not catch fire.  

  

Super Simple Cedar Plank Tips :  

  1. Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, sake, cider, or water. 
  2. Heat the Grill: Heat your gas or charcoal grill to about 350°F or a medium heat-setting. 
  3. Lay the Planks on the Grill: Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow. 
  4. Lay the Salmon on Top: Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill. Cook for 12 - 15 Minutes. Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center!

For the Sauce:

  • 1 cup cranberry jam, relish, or preserves (I use a cranberry fig combo)
  • 1/4 cup balsamic glaze or vinegar sauce
  • 1 canned chipotle pepper, minced 
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground paprika
  • 1-2 tsp olive oil
  • Salt to taste

Preparation

  1. Combine all your ingredients together in a bowl. Warm in microwave or on stove for a few minutes, just so it mixes well. Then add to your salmon before grilling or top it after grilling, your choice. Season with salt to taste.

We hope you try it out this Holiday weekend! Have a safe and fun Labor day!

 

Lindsay and Abby

Sizzlefish Recipe Creators

Nutrition Specialist



Lindsay Cotter
Lindsay Cotter

Author


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