Photo: Napa Valley Wine Planked Salmon Recipe
Ingredients
- 1 1/4 pounds salmon fillets, 1-inch thick
- 1 cup bottled Champagne vinaigrette
- 2 tablespoons Dijon mustard
- Cedar or alder grilling plank soaked in equal parts of red wine and water for at least 2 hours
- Salt and pepper
- 1/3 cup finely chopped fresh herb leaves (parsley, oregano, basil, marjoram, etc.)
Directions
In a large zip-top bag, combine salmon, Champagne vinaigrette, and mustard. Squeeze out air and seal bag. Gently massage bag so that everything is thoroughly combined. Marinate in refrigerator for 30 minutes.
Set up grill for direct cooking over medium-high heat. Remove salmon from marinade and discard marinade. Place on wine-soaked plank, season with salt and pepper and cover
with herbs. Place planked salmon on grill. Cover grill and cook for 8 to 12 minutes or until done. Remove from grill and serve hot.
INDOOR: Marinate and prepare salmon as directed. Preheat oven to 450 degrees F. Remove salmon fillets from marinade and place on a baking sheet lined with foil. Season with salt and pepper and cover with herbs. Roast for 8 to 10 minutes, remove from oven and let stand tented with foil for 5 minutes. Serve hot.
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By MPBonehead
on June 19, 2011
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I didn't have champagne vinegarette or anything close so I made a brown ale/rice wine vinegar "vinegarette". It was heavenly.
By christinahall_1...
Las Vegas, NV
on May 14, 2009
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Do not marinade in fridge more than 30 mins, chop the herbs small to sprinkle on prior to going in the oven and cook in a small toaster oven, my new one is from Breville!
This recipe is delicious and very simple to make. My husband doesn't care for salmon but truly enjoyed this meal and I told him it tastes very French!
I will definitely make it again, thanks
By stephen.hawk_10...
sugar grove, IL
on October 30, 2008
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First, let me say I'm a fan of the wood. I like planked salmon. I like "over oaked" chardonnay. I'm even fond of retsina. So, this recipe appealed to me. But let's be clear: the cedar is the dominant element here. I didn't have bottled Champagne vinaigrette, so I used a 50/50 mix of sherry and sherry vinegar. Adding [cheap] wine to the soaking liquid made no difference that I could detect. I did like the julienned basil I put on top. My recommendation: soak the cedar in water and skip the wine; skip the marinade; plank the salmon, add salt and pepper, top with basil or the herb of your choice; finish with a layer of lemon slices to add flavor and protect the herbs from drying out too much. Yes, now it's a different recipe, but there you are.
Also, as much as I like woodiness, I would not use pine. For sure, don't buy a $30 "cooking plank" from a gourmet store or high-end market. Ten years ago I bought a two-foot length of untreated (and it must be untreated cedar for 80 cents at a lumber yard. I'm still using it.
Read all 23 reviews