| Level: | Intermediate |
| Total: | 2 hr 57 min |
| Prep: | 15 min |
| Inactive: | 2 hr 30 min |
| Cook: | 12 min |
| Yield: | 4 servings |
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.)
Instructions
- 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.
Reviews
I didn’t have champagne vinegarette or anything close so I made a brown ale/rice wine vinegar “vinegarette”. It was heavenly.
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
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
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.
I made this for my husband and he and I both agree it’s the best salmon recipe ever. I try new ones but this is the best by far. I will keep making this for a long time!
Made this for one of my girlfriends and myself in California! SO GOOD. The champagne vinegarette and dijon mustard are a perfect combo. 30 min, no more for the marinade. The salmon is flaky and flavorful. Will eat again and again….
Just so you know, I do not watch cooking shows, but last night I was flipping through channels and saw this show with the “relatively easy” menu…. I went to the store and purchased all the ingredients and make myself one of the most outstanding meals I have ever “made in MY kitchen”… I am “hooked” forever. I never liked cooking-probably because I did not know where to begin… Thank YOU !!!!!
The picture looks like cat food! If you cook this salmon correctly, it will not look like cat food. It will look much better. Do not use the cedar plank if you want to eat it though.
Make it for company. Elegant, subtle flavor. Follow the directions as is. Must do it again
The gave this recipe 4 stars instead of 5. The change I made was adding just regular drinking champagne to the mustard. I had plenty left from Christmas but no champagne vinegar. The champagne tenderized the salmon to melt in your mouth! I didn’t even use a plank….just a foil lined pan in the oven at 350. Yes, it’s tweaked, but Sandra gave me the inspiration and that is what cooking is all about.
That you cant even take most of the reviews about this show seriously. This is a nice dressing for salmon, and cedar plank cooking–which is very common and well known–adds good flavor.