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Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette

October 20, 2017 by Pat Nyswonger 14 Comments

This post may contain affiliate links. Please read our disclosure policy.
Prepare your tastebuds for the wonderful flavors of this Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette.   The salmon fillets are moist, tender and every bite is infused with the sweet, smoky flavor of the cedar plank.  Next, spoon the luxurious hazelnut vinaigrette over these fillets and you have a dinner fit for a King!

Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette

Where to Buy a Cedar Plank:

The cedar plank is not a new method of cooking and here in the Pacific Northwest the natives have been roasting their salmon like this for eons.  Cedar planks are relatively inexpensive and readily available at hardware stores, lumber yards or anywhere outdoor grilling supplies are sold. 

Preparing the Cedar Plank:

Cedar planks are dry and flammable wood so they need a good two-hour soaking to keep them from catching fire during the cooking process.  After the soak the plank gets really hot in the oven and it begins to steam and releases that wonderful woodsy flavor of cedar that just permeates into the salmon. 

Choices to Soak your Cedar Plank With:

  • Water
  • Apple Cider
  • White Wine

Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette

Why Soak the Salmon in a Salt-Water Solution?

Our sockeye salmon fillets also get a little soaking.  It is so disappointing to pull a gorgeous cut of salmon out of the oven and see white stuff in places.  Yes, it is a natural process and it is called albumin but it can be eliminated or controlled.  It is caused by protein in the flesh that is pushed out of the muscles during the cooking process.   A short ten-minute soak in a salt-water brine is the secret to eliminating all or most it.   That briny soak will also firm up the salmon and make it more moist and flavorful.

How Long Should a Salmon Fillet Cook?

Calculate four minutes for each one-half inch of thickness.  Try to purchase fillets that are at least one inch in thickness.   Remove from the oven when it is firm and barely opaque all the way through or if using an instant-read thermometer to a temperature of 140 degrees.

Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette

What are Hazelnuts?

Hazelnuts are the star in this flavorful vinaigrette.  Hazelnuts are products of the Filbert tree and have a dark colored skin that some people like to remove after roasting.  However, we like the flavor that the roasted skin imparts to the nuts and our vinaigrette.  

Making the vinaigrette is an easy combination of:

  • freshly squeezed lemon juice
  • minced shallots
  •  Dijon mustard
  •  honey
  • olive oil
  • chopped toasted hazelnuts
  • fresh thyme leaves
  • salt and freshly ground black pepper

The ground toasted hazelnuts add a unique flavor-burst that you will love when spooned over the salmon fillets.

Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette

If you have not yet tried salmon roasted, baked or grilled on a cedar plank, you just do not know what you have been missing.  It is really worth it!

You might also like:

  • Ginger-Miso Glazed Salmon
  • Mascarpone and Smoked Salmon Bruschetta
  • Wild Alaskan King Salmon with Blueberry Sauce

This recipe for Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette is adapted from Ivar’s Seafood Cookbook

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Yield: 4 servings

Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette

Cedar-Plank Sockeye Salmon with Hazelnut Vinaigrette
Oven-baked Cedar Plank Sockeye Salmon with Hazelnut Vinaigrette fillets are easy to prepare and one of the most flavorful methods of cooking salmon. Each bite is infused with the sweet, woodsy flavor of the cedar plank. A luxurious hazelnut vinaigrette is spooned over the fillets adding a unique flavor-burst
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 1 Cedar grilling plank, soaked in cold water *(see notes)
  • 4 tablespoons salt, 4 cups cold water
  • 4 (6-ounce) fresh wild-caught sockeye salmon fillets with skin
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon course ground black pepper

Hazelnut Vinaigrette:

  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon minced shallots
  • 1-1/2 teaspoon Dijon mustard
  • 1-1/2 teaspoon honey
  • 1/2 cup light olive oil or avocado oil
  • 1 tablespoon finely chopped toasted hazelnuts
  • 1 tablespoon fresh thyme leaves
  • salt and freshly ground black pepper

Instructions

  1. Soak the cedar plank in water for at least 2 hours (see notes)
  2. While the cedar plank is soaking prepare the vinaigrette and save for later:

To make the vinaigrette:

  1. Into a food processor or blender, whirl the lemon juice, shallots, mustard and honey until smooth. With the motor running, slowly add the olive oil, processing until well combined, then transfer the mixture to a small bowl. Whisk in the hazelnuts and thyme leaves. Salt and pepper to taste.

To cook the salmon:

  1. Preheat your oven to 400°F 
  2. Place the cedar plank on a baking sheet and transfer to the oven to preheat for 15 minutes. 

Brine the Salmon Fillets:

  1. Dissolve the 4 tablespoons of salt with 4 cups of water
  2. Place the salmon fillets in a casserole dish, in one layer, skin side down and pour the salt water brine over them. Allow them to soak for 10-minutes. After 10 minutes, remove the fillets to a plate and pat dry with paper towels. Reserve until the cedar plank is ready.

Bake the Salmon:

  1. Remove the baking sheet/plank from the oven and arrange the salmon fillets on the preheated plank, skin side down and brush with olive oil, sprinkle with salt and pepper. Transfer to the middle rack of the oven and cook for 8-12 minutes, depending on the thickness. *See Notes
  2. After the salmon has cooked for about 8 minutes, check for doneness by cutting into the thickest part of the salmon. Remove from the oven when it is firm and barely opaque all the way through (about 140°), transfer to a serving plate, drizzle with the vinaigrette, garnish with fresh thyme leaves and serve immediately.

Notes

  1. To keep the cedar plank fully immersed, elevate it slightly by setting it on a can, such as tuna fish and place another object heavy enough to keep the plank weighted so it doesn’t float. We placed a jar of marinara sauce on the plank.
  2. To determine how long to cook the salmon: Measuring at the thickest part, calculate 4 minutes for each one-half inch thickness. Try to purchase fillets of at least 1-inch thick.
  3. You can purchase cedar planks just about any place they sell BBQ grill equipment but you will pay about $8 for two planks of about 5”x12”. Or…. you can go to your local lumber yard and purchase untreated cedar siding board for about $10 and cut a bunch of them yourself.
  4. With proper care you should be able to reuse your plank several times before tossing it in the woodstove. Just scrub your plank with coarse salt, cold water and lemon juice. This will help to keep it smelling fresh. Do not use soap, as it will leave a trace of flavor.
  5. Nutrition values represent salmon only....the vinaigrette will make approximately one cup and provide for every 2 tablespoon serving: Cals, 153, fat, 17.28, sfat, 2.4

Recommended Products

  • Cedar Grilling Planks - 12 Pack
    Cedar Grilling Planks - 12 Pack

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4

Serving Size

1

Amount Per ServingCalories 255 Total Fat 14g Saturated Fat 2g Cholesterol 75mg Sodium 300mg Protein 33g
© Pat Nyswonger
Cuisine: American / Category: Main Dish
Cedar Plank Sockeye Salmon with Hazelnut Vinaigrette. The salmon fillets are moist, tender and every bite is infused with the sweet, smoky flavor of the cedar plank.

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Sovrn

Filed Under: Main Dish Tagged With: gluten free, salmon

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Reader Interactions

Comments

  1. Carla Patterson

    November 12, 2017 at 1:14 PM

    Ay, this looks so extremely tasty <3 Thanks a lot for sharing it with us. I love recipes like that, even though I eat them so rarely.

    Reply
    • Pat

      November 12, 2017 at 9:35 PM

      Hi, Carla….Thanks for your comments….This is delicious! Salmon is so good any way it is prepared. 🙂

      Reply
  2. John/Kitchen Riffs

    October 25, 2017 at 7:30 AM

    I love salmon cooked any which way, but it’s always special on a cedar plank. Fun recipe! Thanks so much.

    Reply
    • Pat

      October 25, 2017 at 9:57 AM

      Hi, John….You are right, the plank makes this ‘special’ and I do not use it nearly as often as I should. 🙂

      Reply
  3. Deanna

    October 22, 2017 at 1:26 PM

    Love salmon!!! This looks amazing!!!

    Reply
    • Pat

      October 22, 2017 at 9:58 PM

      Thank you, Deanna 🙂

      Reply
  4. rika

    October 22, 2017 at 1:08 PM

    Very beautiful salmon recipe! I love seafood, salmon is very healthy, my family always eat it twice a week.

    Reply
    • Pat

      October 22, 2017 at 9:59 PM

      Thank you, Rika….I, too, love seafood! I’m always looking for new ways to cook salmon. 🙂

      Reply
  5. Liz @ I Heart Vegetables

    October 22, 2017 at 11:04 AM

    That hazelnut vinaigrette sounds amazing. Usually my husband just does a lemon dressing on his salmon but I bet he’d LOVE this!

    Reply
    • Pat

      October 22, 2017 at 10:01 PM

      Hi, Liz….this is a really nice vinaigrette with salmon but that lemon dressing sounds wonderful! 🙂

      Reply
  6. Tina

    October 22, 2017 at 10:43 AM

    This is so clever and your pictures a quite beautiful! Can’t wait to try this:)

    Reply
    • Pat

      October 22, 2017 at 10:01 PM

      Thanks, Tina…I hope you like this as much as we do! 🙂

      Reply
  7. Lisa | Garlic & Zest

    October 22, 2017 at 10:20 AM

    I make a cedar planked salmon too and it’s one of our favorites. That sauce looks incredible. I want to lick the screen.

    Reply
    • Pat

      October 22, 2017 at 10:04 PM

      Ha, ha, Lisa….my screen need a good cleaning! Thanks for the comments. The sauce is a delicious addition to the salmon! 🙂

      Reply

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