September 23rd, 2013

Crock Pot Cedar Plank Salmon

 

 

One of our favorite on-the-grill recipes is Cedar Plank Salmon,  so when I spied this Crock Pot version I was immediately reeled in, and now I am totally hooked!  {pun intended}   This salmon comes out melt-in-your-mouth tender and is topped off with the most amazing simple sauce made with maple syrup, butter and a little grainy mustard.  This is easy, easy to make and is absolutely on our favorite list now!

To get that great cedar flavor even in the dead of winter, all you need is to cut a Cedar Plank to fit your crock pot – a small hand saw will do {if you don’t have one, invite a friend with the saw to dinner . . . it’s a fair exchange- I promise}.  After you’ve got it cut to fit, use tongs to hold the plank and char it for a couple minutes on both sides over an open flame (your gas stove, gas grill or a cooking torch) -you’re looking for that toasty smell and nutty brown color.   {You could skip the cedar plank and still make this recipe, but I highly recommend it – plus if you clean it well, you can reuse the plank.}.

Be sure to allow time to soak the plank for at least 2 hours or up to overnight – weight it down with a can out of the pantry or a cup of water.  If you are really on top of things you can soak your plank overnight and freeze it in a plastic bag until you are ready to use it.  Just thaw the board in hot water for 10 minutes.

In less than 2 hours in the crock pot you have an amazing dinner – try it with rice pilaf or some roasted red potatoes.

 

Crock Pot Cedar Plank Salmon

Ingredients

1 cedar plank

1 1/2 pound salmon fillet
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1- 2 lemons, sliced
1 tablespoon grainy mustard
2 tablespoons maple syrup
1 tablespoon butter
1 teaspoon finely minced fresh parsley

Directions

Prepare a cedar plank to fit your crock pot (as instructed above).

Place plank inside slow cooker.  Season salmon with salt and pepper on both sides and place on top of the cedar plank. Scatter lemon slices on top of salmon.  Cook on high for 1 1/2 hours.*

 

 

 

Discard lemons.  {Note:  Slow-cooked salmon will always have some white protein on surface.}

In a microwave-safe bowl, melt the butter , mustard, and maple syrup.  Pour over salmon. Garnish with parsley.  Get ready for an incredible bite!

 

 

* Here’s my disclaimer.  Not all crock pots (slow cookers) cook the same.  My does nothing on low- I always use high.  Also, not all salmon is the same thickness.  I cooked this salmon fillet  1 1/2 hours on high.  And it was so tender and moist – we loved it.   The recipe at Bon Appétit suggested 2 hours on low.  Watch it the first time so you know how long it takes in your cooker.)

recipe adapted slightly  from Bon Appétit

 

 

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