Tips / Suggestions
- Feel free to make any adjustments to the guacamole. I used lemon, but you could use lime. In general, any type of guacamole will taste great with the salmon.
- If you don’t have time to soak the plank for an hour, just rinse with cold water, and pat dry. Keep a spray bottle filled with water in case the plank catches fire.
- You may hearing popping noises when the plank is being charred. This is perfectly normal as water is evaporating. Soon, you’ll be smelling that incredible cedar smoke.
Cedar Planked Salmon with Guacamole
Servings
2
servingsPrep time
1
hourCooking time
20
minutesCalorieskcal
Cedar planked salmon topped with chopped lemon guacamole. You won't want to eat salmon any other way.
Ingredients
2 portions 2 salmon
seafood seasoning of choice
2 tbsp 2 avocado oil
1 1 cedar plank
- Lemon Guacamole
1 1 avocado chopped
1/2 cup 1/2 onions chopped
1/4 cup 1/4 cilantro chopped
2 tbsp 2 avocado oil
1/2 cup 1/2 tomatoes chopped
1 tbsp 1 seafood seasoning
1 1 lemon quarter juiced
Directions
- Soak the cedar plank in water for 1 hour. While the plank is soaking combine all of the ingredients to make the chopped guacamole.
- Heat 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. It might make popping noises during this time, which is perfectly ok.
- Coat the salmon with avocado oil and dust with the seafood seasoning.
- Remove the plank from the grill, place the salmon portions on top of the plank, place back on the grill, and cook until the internal temperature of the salmon reaches 120 degrees (for wild caught). If you'd like the salmon more done feel free to cook longer, I just think this is the perfect temp for delicious salmon.
- Remove the salmon from the grill, (I leave it on the plank when serving as it creates too much mess to try and remove from the plank), top with the guacamole, and dig in.
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