Two of our bestsellers, We Olive Aged Balsamic Vinegar and Organic Meyer Lemon Olive Oil are a fan favorite for salad dressing. Here, Chef Lauren Mahlke uses the same combo in a genius marinade for seafood, chicken and veggies. This Balsamic Glazed Cedar Plank Salmon recipe is smokey, sweet and perfectly moist. Better yet, it’s quick, healthy and is truly the perfect way to grill salmon at home. Grilling fish imparts a wonderful smokey flavor but can sometimes be complicated because fish can stick to the grill and fall apart. Using a cedar plank for grilling salmon imparts that delicious smokiness and while keeping that beautiful piece of fish intact. It’s a fool proof cooking technique!
Tip: While you can find cedar planks at specialty food stores, you can head to the local hardware store and have a longer piece of cedar cut into multiple planks for a fraction of the cost.
Recipe by Lauren Mahlke
Prep Time: 10 minutes, 30 minutes to soak cedar plank
Cooking Time: 15 minutes
4-12oz skinless salmon fillets, pin bones removed
1/4 cup We Olive Meyer Lemon Olive Oil
1/2 cup We Olive Aged Balsamic Vinegar
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 un-treated cedar plank, soaked in water for 30 minutes
grill brush (designed for high temperature brushing and basting)
spray bottle with water
Preheat charcoal or gas grill to medium-high heat to a 400° on grill thermometer.
Rinse salmon under cold water and pat dry with paper towel. Brush with lemon olive oil and season both sides with salt and pepper.
Place salmon directly onto cedar plank. Place cedar plank on grill directly over the heat. Using a grill brush, glaze salmon with balsamic vinegar. Spray edges of plank with water if plank starts to flare up. Grill for 10-15 minutes depending on preferred doneness, glazing salmon every 3 minutes throughout cook time.
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