Cedar Plank Salmon Recipe with Sweet Potatoes & Roasted Garlic
Lighten up your menu without going light on flavor. This adventurous dish uses a cedar plank as a secret weapon to add a taste of the great outdoors to your dining experience.
Let's get grilling
Prepare a pellet grill for cooking by filling the hopper with Kingsford® Signature Flavors Hardwood Pellets - Garlic Onion Paprika and set the temperature to 350°F. Soak the cedar plank in a pan of water for 35 minutes.
Pull out a large length of foil, double it into a square, and turn the edges up to form a bowl. Put the sweet potatoes, garlic cloves and lemon pepper on the foil. Pour the oil, orange juice and soy sauce over the ingredients and close the foil in a tight packet. Put the packet over indirect heat and cook for 35 minutes.
Remove the pouch from the grill, open the foil, and let cool slightly. Squeeze the garlic cloves from their skins into a food processor and in the remaining foil pouch contents. Blend together into a paste.
Lay the salmon on the cedar plank, skin side down. Spoon the sweet potato and roasted garlic paste evenly onto the exposed flesh of the salmon. Lay a single layer of lemon slices on top of the salmon. Put the cedar plank on the grill over indirect heat and close the lid. Cook until the fish is flaky and reaches an internal temperature of 145°F, about 25 minutes.
Remove the cedar plank from the grill and let the salmon rest on the plank for 3 minutes before serving.
Kingsford® Signature Flavors Hardwood Pellets - Garlic Onion Paprika
grated sweet potatoes
skin-on, center-cut salmon fillet (2 to 2½ pound)
lemon, very thin, ⅛-inch thick
Recipe created by World Champion Pitmaster Chris Lilly behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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