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Cedar Plank Salmon with Grilled Cherry Tomatoes

Cedar Plank Salmon with Grilled Cherry Tomatoes
Prep Time
1h
Yields
8 - 9 servings

Succulent cedar plank-grilled salmon fillets topped with sweet cherry tomatoes.

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ingredients

3
centre-cut salmon fillets, skin and pin bones removed
Kosher salt and freshly ground black pepper
3
tsp demerara or light brown sugar
16
oz cherry tomatoes, preferably multi-colored
1
Tbsp olive oil
½
cup fresh flat-leaf parsley leaves
Juice of 1 lemon
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directions

Notes

Special equipment: 3 large cedar planks for grilling, a grill basket and an instant-read thermometer

Step 1

Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.

Step 2

Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135°F with an instant-read thermometer, 25 to 30 minutes.

Step 3

Meanwhile, toss the cherry tomatoes with the olive oil and some salt.

Step 4

When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.

Step 5

Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, ½ teaspoon salt and a few grinds of pepper.

Step 6

Spoon the tomato mixture over the salmon and serve immediately.

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