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Pomegranate Glazed Cedar Plank Salmon

Pomegranate Glazed Cedar Plank Salmon

Course Main Course
Cuisine American, Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

Pomegranate Glazed Salmon

  • 2-3 pound Salmon Filet, skinned
  • 2/3 cup Pomegranate Molasses, store bought or homemade (homemade instructions in the notes)
  • 1/2 cup Walnuts, toasted & chopped
  • 1/4 cup Fresh Mint Leaves, chopped
  • 2 Jalapenos, sliced (about 1/4 cup)
  • Salt and Pepper to taste

Middle Eastern Cucumber Salad

  • 1 cup Italian Cucumber, diced
  • 1 cup Bell Peppers, diced (I used orange & yellow)
  • 1 cup Tomato, diced
  • 1/2 cup Red Onion, diced
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Fresh Mint Leaves, chopped
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper to taste

Garnish

  • 1 cup Pomegranate Arils
  • 1 Tablespoon Fresh Mint Leaves, chopped
  • 1/3 cup Pomegranate Molasses

Instructions

Pomegranate Glazed Cedar Plank Salmon

(See the recipe notes for Oven Cooking Instructions)

  1. Soak the cedar plank in warm water for 30 minutes to 1 hour. Remove the cedar plank form the water and dry it off with a towel, and heat the grill. Set the grill on medium to low heat with a temperature of 300°F with the lid closed.

  2. Place the salmon filet on the cedar plank, Trim the tail end so that the salmon fits on the plank with at least 1 inch on each side. Trim the skirt of the filet as well. Season the filet with salt and pepper to taste.

  3. Option 1: Top the filet in this order: walnuts, mint, jalapenos if you want to add some spice, then the pomegranate molasses.

  4. Option 2: Place the walnuts, mint, jalapenos, and the pomegranate molasses in a mixing bowl and mix thoroughly. Pour the mixture over the salmon and spread out evenly.

  5. Place the cedar plank with the salmon on it on the grill and let it cook about 5 minutes over direct heat until the wood starts to steam. Turn off Move

Grilling Instructions

(Some instructions may vary depending on how many burners your grill has or if you are using a charcoal grill)

  1. Heat your grill with a temperature of 300ºF with the lid closed. Place the cedar plank with the fish and topping on it directly over the burners on high. Leave it there for 5 minutes to get the plank heated up.

  2. (My grill has 3 burners so here is what I do. You might need to adjust this if you have only 2 burners.)

    Shut off 1 burner and turn the plank so that the long way is going front to back. Turn down the other burners and close the lid. You want to be around 300ºF.

  3. Cook of 8-12 minutes until you reach an internal temperature of 125°F for medium. Remove it from the grill.

Middle Eastern Cucumber Salad

  1. In a medium or large mixing bowl combine the cucumber, bell pepper, tomatoes, red onions, lemon juice, mint leaves, garlic powder, salt and pepper. Mix thoroughly and place in the refrigerator until ready to serve.

Garnish

  1. To garnish, pour some pomegranate molasses over the salmon and top with chopped mint leaves and pomegranate arils. Or add the arils to the Mediterranean Cucumber Salad.

Recipe Notes

Oven Instructions: 

  1. Heat the oven to 300ºF.
  2. Place the cedar plank in the oven until it begins to smoke.
  3. Take it out of the oven and put the food on it as per the recipe.
  4. Put it pack in the oven and cook it for 8-12 minutes with an internal temperature of 125º F for medium.

Pomegranate Molasses

Ingredients:

  • 4 cup Pomegranate Juice 
  • 1/2 cup Sugar
  • 2 Tablespoons Lemon Juice

Instructions: In a medium saucepan, add all the ingredients. Turn the heat to high. Stir until the sugar is dissolved. As soon as the liquid starts to boil, turn it down to a slow simmer. Stir it periodically for 1-2 hour. You want to reduce it down to 1 cup total