Cedar Plank Salmon with Dijon Cream Sauce


prep 0:30      


4 servings




Cedar Plank(s), several - or
one lg. enough for all the salmon.
Salmon filet or
steaks (for 4)
1/4 cup butter
2 tbsp. Olive oil
12 asparagus
1 dash of coarse-salt


1/3 cup sour cream
2 tbsp. Dijon mustard
1 tbsp. Dill (chopped)
2 cloves of garlic (pressed or
2 tsp. Lemon Juice


Soak Cedar plank in hot water (totally submerged for at least 30 minutes)

Cut salmon filet into 4 portions.
Melt butter in microwave and coat the salmon in the liquid butter. Set aside.

Drizzle asparagus with olive oil and sprinkle with coarse salt.

Preheat oven or BBQ to 350-400 degrees. BBQ works better because it will char the cedar a bit, releasing a bit of smoke.

Place salmon on cedar plank, and roast on BBQ (or in oven). If using BBQ, ensure that cedar does not catch on fire, by using indirect heat (do not place the plank directly over the flame) - and have a small spray bottle of water handy. cook for 15 minutes or until done. Do not over-cook.

When salmon is finished, grill or roast Asparagus on very high heat for 3-5 minutes.

To serve:
Transfer salmon from the plank onto a plate. Place 3 asparagus side by side over top of the salmon (let it hang over the edges). Pour sauce over the asparagus and salmon - in the middle, letting the sauce spread a bit naturally (do not cover the salmon and the asparagus in the sauce).

In a small sauce pan, combine the sauce ingredients, stir, and warm up. Do not bring to a boil.

Author's Comments

Works well with many side dishes. My favourite is cream-cheese mashed potatoes.

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