Smoky Sweet Cedar Plank Salmon with Sesame Asparagus
User Reviews
5
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Smoky Sweet Cedar Plank Salmon with Sesame Asparagus
Description
This recipe features fresh salmon filets coated with a mixture of Dijon mustard, brown sugar, smoked paprika, garlic powder, salt, and pepper. After soaking cedar planks in water, the salmon is placed on them and grilled with the lid closed over medium-high heat. The cedar planks add a subtle smoky flavor while the sugar and spices create a sweet and smoky crust as the salmon cooks until opaque and flaky.
Asparagus spears are tossed with toasted sesame oil, garlic powder, kosher salt, black pepper, and toasted sesame seeds. They are grilled alongside the salmon, resulting in a lightly crisp yet tender vegetable with a nutty flavor that complements the fish.
This dish pairs well with simple rice or potatoes to balance the rich salmon and nutty asparagus. The grilling method highlights the sweet and smoky seasoning against the natural flavor of the fish, making it suitable for a relaxed but flavorful meal.
Ingredients
salmon
- 2 cedar plank soaked for 30 to 60 minutes
- 1.5 to 2 pounds salmon fresh
- ¼ cup Dijon mustard
- 3 tablespoons brown sugar
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chives for topping, fresh
asparagus
- 2 pounds asparagus woody stems removed, spears
- 2 tablespoons sesame oil toasted
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon garlic powder
- 1 to 2 tablespoons sesame seeds toasted
Instructions
- Soak the cedar planks in water for at least 30 to 60 minutes. You can soak longer if you wish. Soak until you place the salmon on top.
- Preheat your grill to the highest setting.
- Pat the salmon filets completely dry with a paper towel. If needed, cut the pieces so they will all fit on the cedar planks. Brush the top of the filets with mustard. In a bowl, whisk together the sugar, smoked paprika, garlic powder, salt and pepper. Sprinkle the spices on top of the mustard, covering the salmon all over. Place the salmon on the cedar planks if you haven’t already.
- Toss the asparagus with the toasted sesame oil, a big sprinkle of salt and pepper and the garlic powder.
- Turn the heat on the grill down to medium-high. Place the cedar planks on the grill. You want to grill the salmon with the top closed anywhere from 15 to 18 minutes, until it’s opaque and flakes with a fork.
- If you have room on the grill, throw the asparagus on too when the salmon has 6 to 8 minutes left. You can use a grill basket or grill pan if it’s easier, but with asparagus I usually toss the spears right on! Grill with the top closed for 6 to 8 minutes, tossing once or twice during cook time, until charred. If you have SUPER skinny asparagus spears, you may want to cut the grill time down to 3 to 5 minutes. It just depends on the spear size!
- Carefully remove the cedar planks with tongs and place them on a baking sheet to transfer inside. Place the asparagus on a plate and sprinkle with the sesame seeds. Sprinkle the salmon with chives.
- Serve the salmon and asparagus immediately!
User Reviews
Overall Rating
5
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