Grilled Cedar Plank Salmon with Yellow Pepper Saffr

Name: Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours; 4 salmon fillets (6 ounces each); 2 tablespoons olive oil; Salt and freshly ground pepper; 2 yellow peppers, charred on the grill, seeded and coarsely chopped; 1/3 cup rice wine vinegar; 6 cloves garlic, coarsely chopped; Pinch of saffron threads; 1 tablespoon honey; 1 teaspoon Dijon mustard; 3/4 cup pure olive oil; Salt and freshly ground pepper

Servings: persons

4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours
4 salmon fillets (6 ounces each)
2 tablespoons olive oil
Salt and freshly ground pepper
2 yellow peppers, charred on the grill, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch of saffron threads
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper

1
Preheat grill.
2
Remove the planks from the water and place on the grill until hot.
3
Have ready 4 sheets of aluminum foil cut into 16 by 16-inch sheets.
4
Remove the planks with tongs and place 1 plank in the center of each piece of foil.
5
Brush the salmon on both sides with olive oil and season with salt and pepper to taste.
6
Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium well doneness.
7
Remove each fillet from the plank and drizzle with the sauce.
8
In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds.
9
With the motor running, slowly add the oil until it emulsifies.
10
Season to taste with salt and pepper.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours, 4 salmon fillets (6 ounces each), 2 tablespoons olive oil, Salt and freshly ground pepper, and more.

Yes, Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions