Description
Grilled salmon on cedar planks that are soaked in white wine and elegantly served with peach pico de gallo.
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
You may also use a large cedar plank for a whole salmon fillet (about 2 pounds) for this recipe.
Nutrition
- Serving Size: 1
- Calories: 319
- Sugar: 2g
- Sodium: 324mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 0g
- Protein: 29.4g
- Cholesterol: 67mg
