Cedar Plank Braided Salmon with Apple Butter Sauce
Elevate your seafood game with this show-stopping Cedar Plank Braided Salmon with Apple Butter Sauce. Perfectly tender salmon is carefully braided for a stunning presentation, then seasoned with a blend of spices and cooked on a cedar plank to infuse a subtle smoky aroma. The highlight? A luscious apple butter sauce made with honey, Dijon mustard, and apple cider vinegar, delivering a luxurious balance of sweet and tangy flavors. This recipe is as delightful to prepare as it is to devour, making it an ideal choice for dinner parties or a special family meal. Serve with fresh thyme for an elegant finishing touch and watch this dish become the centerpiece of your table!
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Recipe Information
Ingredients
- 1.5 lbs Salmon filet (skinless, boneless)
- 1 piece Cedar plank
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Paprika
- 2 tbsp Olive oil
- 0.5 cup Apple butter
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 2 sprigs Fresh thyme (optional garnish)
Instructions
Soak the cedar plank in water for at least 2 hours or up to 6 hours to prevent it from burning on the grill or in the oven.
Preheat your grill or oven to 375°F (190°C). If using a grill, prepare for indirect heat cooking.
Cut the salmon filet into three long, even strips lengthwise. Ensure the strips are still attached at one end to allow braiding.
Season the salmon strips with salt, black pepper, garlic powder, and paprika. Drizzle olive oil over the fish to enhance moisture.
Carefully braid the three salmon strips together. Secure the ends with a toothpick if necessary to hold the braid in place.
Place the braided salmon onto the soaked cedar plank and set it aside while preparing the apple butter sauce.
In a small saucepan over medium heat, combine apple butter, apple cider vinegar, honey, and Dijon mustard. Stir and simmer for 5 minutes until the mixture thickens slightly. Remove from heat and set aside.
Place the cedar plank with the salmon directly onto the grill grates or oven rack. Close the lid or door and cook for 20–25 minutes, or until the salmon reaches an internal temperature of 145°F (63°C), checking periodically.
Brush the braided salmon generously with the apple butter sauce in the last 5 minutes of cooking to allow the flavors to set.
Carefully remove the cedar plank from the heat and let the salmon rest for 5 minutes. Garnish with fresh thyme sprigs if desired.
Serve warm with extra apple butter sauce on the side for dipping or drizzling.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 46.1 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 89.5 mcg | 447% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2557 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
