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Cedar Plank Chardonnay Salmon with Cranberry Chipotle Sauce

Super Simple Cedar Plank Tips:

Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, sake, cider, or water.

Heat the Grill: Heat your gas or charcoal grill to about 350°F or a medium heat-setting.

Lay the Planks on the Grill: Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.

Lay the Salmon on Top: Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill. Cook for 12 - 15 Minutes. Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center!

For the Sauce:

1 cup cranberry jam, relish, or preserves (I use a cranberry fig combo)

1/4 cup balsamic glaze or vinegar sauce

1 canned chipotle pepper, minced

1/2 teaspoon chili powder

1/2 teaspoon ground paprika

1-2 tsp olive oil

Salt to taste


Combine all your ingredients together in a bowl. Warm in microwave or on stove for a few minutes, just so it mixes well. Then add to your salmon before grilling or top it after grilling, your choice. Season with salt to taste.



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