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Smoky Sweet Cedar Plank Salmon with Sesame Asparagus Recipe

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This Smoky Sweet Cedar Plank Salmon with Sesame Asparagus recipe offers a deliciously tender and flavorful salmon grilled on cedar planks, infused with a smoky and sweet spice blend. Paired with crisp-tender asparagus tossed in toasted sesame oil and sprinkled with sesame seeds, this dish makes an elegant and satisfying meal perfect for summer grilling or any special occasion.

Ingredients

For the Salmon

  • 2 cedar planks (soaked for 30 to 60 minutes)
  • 1.5 to 2 pounds fresh salmon
  • ¼ cup Dijon mustard
  • 3 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh chives (for topping)

For the Asparagus

  • 2 pounds asparagus spears (woody stems removed)
  • 2 tablespoons toasted sesame oil
  • Kosher salt and black pepper (to taste)
  • ½ teaspoon garlic powder
  • 1 to 2 tablespoons toasted sesame seeds

Instructions

  1. Soak Cedar Planks: Soak the cedar planks in water for at least 30 to 60 minutes to prevent burning during grilling. Longer soaking is fine. Keep them soaking until you are ready to place the salmon on top.
  2. Preheat the Grill: Preheat your grill to the highest temperature setting to get it hot and ready for cooking.
  3. Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. Trim if necessary so the fillets fit on the cedar planks. Brush the tops of the fillets evenly with Dijon mustard. In a small bowl, whisk together brown sugar, smoked paprika, garlic powder, salt, and pepper. Sprinkle this spice mixture all over the mustard-coated salmon to cover the fillets evenly. Place the salmon on the soaked cedar planks if you have not done so.
  4. Prepare the Asparagus: Toss the asparagus spears with toasted sesame oil, a generous sprinkle of kosher salt, black pepper, and garlic powder to coat evenly.
  5. Grill the Salmon: Turn the grill heat down to medium-high. Place the cedar planks with salmon directly on the grill grates. Close the grill lid and cook for 15 to 18 minutes, until the salmon is opaque and flakes easily with a fork.
  6. Grill the Asparagus: When the salmon has about 6 to 8 minutes remaining, add the asparagus directly to the grill grates. If preferred, use a grill basket or grill pan for easier handling. Grill the asparagus with the grill lid closed, turning once or twice, cooking for 6 to 8 minutes until nicely charred and tender. For very thin asparagus spears, reduce grilling time to 3 to 5 minutes accordingly.
  7. Remove and Garnish: Using tongs, carefully remove the cedar planks with the salmon from the grill and place them on a baking sheet to transfer inside. Transfer the grilled asparagus to a serving plate and sprinkle with toasted sesame seeds. Garnish the salmon fillets with fresh chopped chives.
  8. Serve Immediately: Serve the smoky sweet cedar plank salmon alongside the sesame asparagus immediately while hot for best texture and flavor.

Notes

  • Soaking cedar planks is essential to avoid burning and to impart a subtle smoky flavor.
  • Make sure the asparagus is trimmed of woody ends for even cooking and pleasing texture.
  • Adjust grilling times based on the thickness of the salmon fillets and the size of asparagus spears.
  • Using a grill basket for asparagus is helpful if you prefer not to place delicate spears directly on grates.
  • This recipe is adaptable for stovetop grilling pans if an outdoor grill is unavailable.

Find it online: https://cozyplatter.com/smoky-sweet-cedar-plank-salmon-with-sesame-asparagus-recipe/