Last year, I got introduced to cedar plank for the first time in my life. We were in Jacksonville, FL where my brother-in-law, Felix taught me how to grill like a boss.
Needless to say, the best way to grill fish is to put it on a cedar plank, which allows the fish to stay incredibly tender and moist while grilling. And it picks up the woodsy flavors from the cedar along with the smoky flavors from the grill.
You know I love cooking with wine, so when I learned the idea of soaking cedar plank in wine instead of water, I got so freaking excited! Why didn’t I think of this earlier? Now that I feel like I’ve opened a new chapter in my life, we shall experiment it more. For example, we can soak our planks in Sherry, sake, beer or cider. It makes perfect sense since the fish is going to pick up the flavor from whatever we soak our planks in, right?
You might think this kind of cooking gets expensive. Actually, you don’t have to use pricey wine. A two-buck chuck works absolutely fine. The difference it makes, however, is magnificent! Your fish is going to taste so much better with this simple technique. I don’t think I can ever go back to soaking my cedar planks in water ever again. Wine it is!
If you don’t have a gas or charcoal grill to complete your fish masterpiece, don’t forget your oven has a broiling function, which performs pretty much like an upside-down grill. To cook cedar plank fish in an oven, start with baking and finish it off with broiling. It’s just as good, I promise.
Now, let’s talk about this salmon recipe, shall we?
When I shared this peach pico de gallo recipe, I suggested a bunch of ways to enjoy it. Well, pairing it with fish is one of them. This salmon recipe is a typical example.
The salmon is simply seasoned with salt, pepper, a little brown sugar, and dill weed. The peach pico as a topping brings some extensive refreshing flavors to the salmon. It is a great combination that I highly recommend you give it a try.
Again, if you do a little meal prep ahead of time including making the pico, you can wrap up this deliciously gorgeous meal in just 20 minutes. Whether you make it for one or cook it for a crowd, this recipe is a pleaser. Make it and let me know how you like it in the comments below or show me your sexy fish through Instagram by using our hashtag #DelishPlanner. I’d love to hear from you, as always.
Cedar Plank Salmon with Peach Pico De Gallo
Grilled salmon on cedar planks that are soaked in white wine and elegantly served with peach pico de gallo.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main, Seafood, Gluten Free, Pescatarian
- Cuisine: American
- 2 cedar planks
- 2–3 cups of white wine
- 2 1-pound salmon fillets, skin removed
- 2 tablespoons olive oil
- Kosher salt and freshly cracked pepper, to taste
- 1/2 teaspoon dried dill weed
- 2 tablespoons brown sugar
- 1 cup peach pico de gallo
- Soak cedar planks in white wine for 2-4 hours.
- Preheat your gas grill to medium heat, around 350°F. If using oven, preheat oven to 375°F.
- Place each salmon fillet on each cedar plank. Brush salmon with olive oil. Season generously with salt and pepper. Sprinkle dill weed and brown sugar evenly on the fillets.
- Place the cedar plank on the grill and cover. Grill for about 12-15 minutes and check for doneness. If using oven, bake at 375°F for 15 minutes. Switch to broil and broil on high for an additional 5 minutes until the surface of the fish is slightly browned.
- Using tongs and oven mitts, remove the cedar plank salmon and transfer to a flat surface to rest.
- Top with peach pico de gallo and serve.
You may also use a large cedar plank for a whole salmon fillet (about 2 pounds) for this recipe.
- Serving Size: 1
- Calories: 319
- Sugar: 2g
- Sodium: 324mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 0g
- Protein: 29.4g
- Cholesterol: 67mg