Tips / Suggestions
- While charring the cedar plank, you may hear some popping. This is perfectly normal. The wood is drying / contracting from the heat.
- Keep a small spray bottle of water to put out any flare ups on the cedar plank in case they happen. For me it hasn’t happened very often, but you want to be prepared.
- It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
- I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
Blueberry Jam Cedar Planked Salmon
Servings
3
servingsPrep time
2
hours15
minutesCooking time
15
minutesCalorieskcal
Cedar planked salmon smothered with blueberry jam and topped with lime slices.
Ingredients
1 filet 1 salmon (roughly 1-1.5 lbs)
1 1 cedar plank
1 1 lime sliced
2 tbsp 2 bbq seasoning of choice
1 cup 1 blueberry jam
Directions
- Soak cedar plank in water for 1-2 hours.
- Heat your grill to 375 degrees direct. Place the cedar plank on the grill for 2-3 minutes and then flip over for another 2-3 minutes until the plank is slightly charred on both sides. Remove the plank from the grill.
- Place the salmon on the cedar plank (skin side down, if skin is attached), dust with a bbq seasoning of choice, and top with a line of lime slices down the entire length of the fish. Place the plank / salmon on the grill. Additionally, pour the blueberry jam in a sauce pot and place on the grill.
- After the salmon has cooked long enough to nearly reach your desired internal temperature (mine is 120 F for fresh caught) baste with the blueberry jam covering the entire filet.
- Once the salmon is done cooking, remove from the grill, and dig in. Don't bother trying to remove from the plank. It's much easier just to leave it on the plank and eat from there.
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