Cedar Planked Sambuca Salmon

Cedar Planked Sambuca Salmon
A Smoky, Sweet, and Herbal Summer Showstopper

There’s something unforgettable about the aroma of cedar smoke mingling with the rich, buttery flavor of Copper River sockeye salmon. This recipe takes that classic grilling experience a step further with a surprising twist: a sambuca glaze. The anise-flavored liqueur is simmered into a sweet reduction with sugar and lemon juice, creating a glossy glaze that caramelizes beautifully over the salmon as it cooks on a cedar plank.

Served alongside a crisp salad of baby red potatoes, shaved fennel, and radishes tossed in a creamy avocado vinaigrette, this dish delivers both bold and refreshing summer flavors on one plate. Whether you're entertaining guests or just elevating a weeknight meal, this recipe makes a statement.

Cedar Planked Sambuca Salmon with Avocado Potato Salad

Ingredients

• 2 cedar planks, soaked in warm water for 15 minutes

• 4 (6 oz.) portions Copper River sockeye salmon, deboned

• 1/2 cup sambuca

• 1/4 cup sugar

• 1 Tbsp lemon juice

• 1 lb baby red potatoes

• 1 fennel bulb, thinly sliced

• 1/2 bunch radishes, thinly sliced

• 1/4 cup cilantro, roughly chopped

• 1/2 cup mild olive oil

• 1/4 cup white wine vinegar

• 1 ripe avocado

• Salt & pepper, to taste

Instructions

1. Preheat & Soak:
   Preheat your grill to 450°F. While heating, soak the cedar planks in warm water for at least 15 minutes to prevent burning.

2. Make the Sambuca Glaze:
   In a small saucepan, combine sambuca and sugar. Bring to a gentle simmer and let it reduce for about 10 minutes. Remove from heat, stir in lemon juice, and refrigerate until ready to use.

3. Prepare the Potatoes:
   Boil the baby red potatoes in salted water for about 10 minutes or until fork-tender. Drain and cool under cold running water. Slice into ½-inch rounds.

4. Make the Avocado Vinaigrette:
   In a food processor, add the vinegar and slowly drizzle in olive oil while blending. Add the avocado and blend until smooth. Season with salt and pepper to taste.

5. Grill the Salmon:
   Brush the salmon generously with the chilled sambuca glaze and sprinkle with salt. Place each fillet on the soaked cedar planks. Grill with the lid closed for about 15 minutes, or until the salmon is just cooked through and lightly caramelized on top.

6. Assemble the Salad:
   In a large bowl, gently combine the sliced potatoes, fennel, and radishes. Toss with the avocado vinaigrette and top with chopped cilantro.

7. Serve:
   Plate the warm cedar-planked salmon alongside a generous helping of the potato-fennel salad. Garnish with lemon wedges and an extra sprinkle of cilantro if desired.

Pro Tip:

Keep an eye on the cedar planks as they grill — flare-ups can happen! Use indirect heat if you're unsure, or keep a spray bottle of water nearby for safety.

Enjoy this bold, slightly sweet, smoky salmon that captures the essence of summer grilling.