Penn Herb Wellness Guide
Cedar Plank Salmon with Orange Glaze
- 1 cedar plank (6 by 14 inches)
- 1 orange
- 1/3 cup orange marmalade or apricot preserves
- 1 teaspoon Dijon mustard
- 12 fresh mint leaves, cut into thin strips
- 5 6-ounce skinless salmon fillets or 1 large salmon fillet (about 2 pounds)
- 1/2 teaspoon kosher salt
- Freshly ground pepper
- 1/4 cup sliced almonds, optional
- Soak the cedar plank in water for at least two hours and then drain. Set the grill for indirect cooking and heat to medium-high. Place the cedar plank in the center of the hot grate, and heat for 10 minutes.
- While the plank is heating, use a zester or the small holes on a box grater and remove about one teaspoon of the outer skin of the orange and combine with the marmalade, mustard, and mint leaves. Slice the orange into thin slices, removing the outer peel, and set aside.
- Carefully lay the salmon fillets (on what was skin-side down) on the hot plank, sprinkle with salt and pepper, and top with the orange glaze. Place the orange slices and almonds if desired on top and cook, with grill covered, until the salmon flakes, about 30 minutes.
- Note: There may be some crackling and smoking while the salmon cooks. Keep a water bottle handy and mist the edges of the plank with water if they begin to flame.
Cooking Tip: Cedar planks for grilling can be found at houseware and gourmet food stores. They impart a deliciously smoky flavor and keep the fish moist.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.