How to Make Cedar Plank Salmon & Veggies In The Oven – honey dijon salmon and herb roasted vegetables oven roasted on cedar boards for an unbeatable flavor.
Happy Monday out there friends! Before we got to today’s post, I just want to remind you to hug your families before you leave today or shoot them a text and tell them you love them. You never know when something could change in an instance.
Over the weekend some friends of ours escaped an apartment fire (the fire started above them) with their two baby boys and Labrador. It put into perspective for me how important it is to enjoy life and be grateful for everything you have. We spend so much time thinking we don’t have enough, how would you feel if you lost everything you had in a fire today?
Okay, just had to share that, now on to today’s post. So, I impulsed purchased these cedar boards at Costco a month or so ago because I thought they would make great backgrounds for my photos.
To be completely and totally transparent, I had no idea what they were for until I got them home and read the pamphlet that came with them.
When I learned they were for grilling; my first question was: can I use them in the oven? We’ve got an old crappy charcoal grill that won’t even fit one of the boards on it, so I knew that wasn’t going to happen.
(We are thinking about upgrading our grill for this summer, but Mr. Hungry is very particular on which grill. If it were me, we would have brought home the one at Costco, and that would be it, but the research king has different thoughts. Whatever, he will be operating it 99% of the time anyway.)
I looked it up, and it turns out you can use the boards in the oven! Hooray! The problem? Regardless of whether you use them on the grill or in the oven, they must be soaked in water first. The directions say 20 minutes, but when it comes to the oven you need 2 hours minimum.
It took me weeks of having these fillets on my meal plan to get around to making them. I don’t know what I thought was so hard about submerging the boards in the water.
I just filled the sink with water and stuck two large mason jars on top to keep them down. I started my morning then I walked the dog, and when I came back the house was totally filled with the fresh smell of cedar boards, it was quite pleasant!
I also read that you can pre-soak your boards and then freeze them, so that is something you could try if you wanted. After the boards had been soaked, I prepped the salmon and veggies.
So I know this is one dish Monday and you are probably thinking, that has more than one dish. I disagree, I only used one bowl in the making of this recipe.
One to mix the potatoes with the herbs and oil, then I wiped out that bowl and used it to mix the honey dijon sauce. Do you count the cutting board?
I don’t because that baby goes in the dishwasher but whatever, it’s still very minimal dishes. Anyways, I skipped the part about oiling the boards and placed them on sheet pans and in the oven.
That’s pretty much all she wrote, once the fish is flaky and all vegetables are tender it’s ready to go. I was honestly surprised by how much flavor the cedar imparted in the salmon and veggies, especially the broccoli!
I had something similar at Seasons 52 a few weekends back, and I think my version had ten times as much flavor, so that’s a huge win for me!
I threw away the boards because the salmon one had all the sauce on it and the potato one was charred on the bottom from being in the oven so long. I could have kept the broccoli board but I didn’t.
Cedar Plank Salmon Recipe
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How To Make Cedar Plan Salmon & Veggies in the Oven
Ingredients
For the salmon:
- 1 lb fresh or thawed salmon fillet or fillets
- 1 lemon
- 2 T honey
- 2 T Dijon mustard
For potatoes:
- 1 lb fingerling potatoes
- 1 T avocado oil
- 1 tsp crushed rosemary
- 1/2 tsp garlic powder
For broccoli:
- cooking spray Avocado oil spray or misto
- Sprinkle lemon pepper
- 16 ounces’ broccoli florets
Instructions
- Soak cedar plank boards for at least 2 hours. (I’ve read that you can soak and freeze boards to use later, but have not tried this method.)
- Preheat oven to 375F.
- Lay salmon on first board. Cut lemon in half. Mix 1T lemon juice with honey and mustard. Brush salmon with sauce and if desired, top with a lemon slice.
- Wash and cut potatoes into wedges.
- Mix potatoes with oil and seasonings. Spread them out evenly on the second board.
- Lay broccoli on the third board, spray liberally with a misto or cooking spray, sprinkle with lemon pepper.
- Put boards on top of a cookie sheet and place in the oven. Bake for 5 minutes before turning down the oven to 350F for 30-40 minutes. Check meal frequently, likely the broccoli will be done at the same time as the salmon. My potatoes required an extra 15 minutes.
Video
Notes
- Some sites say to oil the boards prior to adding food.
- Some sites recommended boards heat up with the oven.
Nutrition
Looking for more ways to cook Salmon?
Garlic Dill Salmon with Herb Butter
Sheet Pan Jamaican Jerk Salmon & Zucchini
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Wow, that looks really tasty. I am not much of a chef, but I am really eager to try this one. I personally love working out at gym, but we all know that healthy food is the key here! I hope my wife is gonna lend me a hand with this one.
I’ve seen so many salmon recipes lately! Must be spring weather making everyone crave fresh fish! This recipe looks delicious- love how you can make it in the oven!
Salmon is definitely my favorite protein!
This looks great, the cedar plank salmon and veggies is my favorite at Seasons 52.
Then you definitely have to try this!
Thanks for the recipe. It looks yummy and healthy. I’ll must try this one.
I have never tried Salmon before but this recipe surely makes me wants to taste it so badly <3
Did it really take 30-40 minutes for the salmon to cook? Tgat seems like an awfully long time to me, but maybe my point of view is skewed.
You are right! Actually, the oven is at a lower temp then I would typically bake Salmon & the oven was quite full of broccoli and potatoes so it did take a little longer. That being said, some people like their fish a little rarer than I like mine. We live in AZ so I like to cook my fish pretty well because I know it’s not even close to fresh. Feel free to reduce the cooking time to meet your preferences! Just make sure your fish reaches an internal temperature of 145F.