Serves 6
35 min
Cedar-Planked Salmon with Fresh Sorrel Sauce
Recipe GLPR72ea9914481f5b
Elegant grilled salmon fillets cooked on aromatic cedar planks, topped with a bright, tangy sorrel sauce made with Greek yogurt, garlic scapes, and Dijon mustard. The delicate herbaceous flavor of sorrel complements the rich salmon beautifully, while the cedar imparts a subtle smoky complexity.
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Ingredients
Cedar planks
3 cups Fresh sorrel leaves
½ tsp Dijon mustard
¼ cup Finely chopped garlic scapes
½ cup Greek yogurt
½ tsp Fresh ground black pepper
2 tbsp Extra virgin olive oil
6 fillets (6 oz each) Skin-on salmon fillets
½ tsp Sea salt
Directions
About 1 hour before grilling, submerge the cedar planks in a large pan of water to soak. This prevents them from charring and allows them to infuse the salmon with subtle cedar flavor.
Remove the stems from the sorrel leaves and discard. Finely chiffonade (slice into thin ribbons) the sorrel leaves.
In a food processor, combine the sorrel chiffonade, Dijon mustard, chopped garlic scapes, and Greek yogurt. Pulse until the sauce is smooth and well combined. Taste and adjust seasoning with additional salt and pepper if needed.
Preheat your grill to medium-high heat.
Brush both sides of each salmon fillet with olive oil and season generously with salt and fresh ground black pepper.
Place the soaked cedar planks on the grill grates. Arrange the salmon fillets skin-side down on the planks, spacing them at least 1 inch apart. Close the grill lid.
Cook for 10 to 15 minutes, until the salmon is opaque throughout and flakes easily when tested with a fork. The internal temperature should reach 145°F at the thickest point.
Carefully transfer each salmon fillet onto individual serving plates. Top each fillet with a generous spoonful of the sorrel sauce and serve immediately.
