Site icon adeliciousexperience by Cordell the Culinary Diva

Cedar Plank Salmon with melting Cherry Tomatoes

Shaping Futures Logo


Good olive oil

1 cup diced sweet onion, such as Vidalia

2 teaspoons minced garlic (2 cloves) or more if you like garlic

2 cups (1 pint) cherry or grape tomatoes, halved through the stem

Kosher salt and freshly ground black pepper

1 1/2 tablespoons good balsamic vinegar

1-2 splashes of chicken or vegetable stock

1 (2-pound) salmon fillet, cut crosswise into 4 pieces


  1. Preheat the oven to 425 degrees F. or place salmon on a cedar plank (best flavor)
  2. Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, add stock, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar.
  3. Meanwhile, Place the salmon on a cedar plank. Season both sides with salt and pepper. Place on a hot grill, cover and let it cook for 7-10 min. Or place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.

  1. Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
Exit mobile version