A cedar plank is a little surfboard that carries a filet of salmon across the waves of flavor and into your mouth. This sweet chili variety is a beach party in your mouth, so grab some planks and get grilling before the tide comes in.
Tips / Suggestions
- If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
- 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.
- 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.
Sweet Chili Cedar Planked Salmon
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalorieskcal
Cedar planked salmon coated in a sweet chili sauce and top with lime slices and chopped cilantro. This will be your next go to salmon dish.
Ingredients
1 1 whole salmon filet
1 1 cedar plank - large
1 1 lime cut into slices
2 tbsp 2 olive oil
3 tbsp 3 seafood seasoning of choice
1 cup 1 sweet chili sauce
2 tbsp 2 chopped cilantro
Directions
- Soak the cedar plank in water for 1 hours.
- Heat your grill to 400 degrees F direct.
- Using a torch, char both sides of the cedar plank so that it's fairly burned. If you don't have a torch, set the plank on the grill to achieve similar results. Typically 2-3 minutes per side.
- Place the salmon on the cedar plank, rub on the olive oil, and coat the entire fish with the seasoning. Then add lime slices all the way down the middle of the salmon.
- Put the plank on the grill and cook till the internal temperature reaches 125 degrees F internal or until your desired doneness. This takes roughly 20 minutes. About 15 minutes into the cook I add the sweet chili sauce to coat the entire fish.
- Remove the salmon from the grill, top with the cilantro, and dig in.
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