What is an easy salmon recipe?

Following is a tasty, healthy recipe for cedar-plank salmon with tomato feta salad.


  • 2lbs. salmon
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper

For the salad:

  • 2 Tbsp. extra virgin olive oil
  • 2 tsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1 Tbsp. diced red onion
  • 3 cups cherry tomatoes, sliced in half
  • 1/4 cup chopped fresh basil
  • 1/4 cup finely chopped fresh tarragon
  • 1/4 cup crumbled feta

Because the flavor of a Mediterranean feta in your salads is much bolder than traditional American cheese, you can easily cut your usage and calories.

Soak cedar plank in water for at least 1 hour.

Heat grill for direct and indirect cooking, with medium heat.

Place planks over direct heat and close the lid to the grill, allow the planks to char, turn the planks over and slide the planks to the indirect side of the grill. Season salmon with salt and pepper. Place salmon on planks, and cook until salmon reaches an internal temperature of 145 degrees, about 15 minutes.

In a medium bowl, whisk together olive oil, vinegar, and mustard. Add in remaining ingredients and toss together.

Remove salmon from the grill, and serve with feta and tomato salad.

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As sophisticated as it sounds, this dish is deceptively easy to prepare—and surprisingly healthy. The soy sauce and Chinese spices in the marinade give the omega-3-rich salmon Asian flare, and the carrots and leeks count as a serving of vegetables.

Asian-Style Salmon with Sautéed Carrots and Leeks 
Makes: 4 servings

Prep Time: 20 min.
Cook Time: 45 min.


  • 1/2 cup reduced sodium soy sauce, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon Chinese-style mustard
  • 1/2 teaspoon Chinese five-spice powder
  • 4 salmon fillets (6 ounces each), skinned
  • Canola oil spray
  • 1 tablespoon sesame seeds
  • 2 small carrots, peeled and julienned
  • 1 leek (white part only), rinsed well and julienned
  • 1 cup fat-free, reduced sodium chicken or vegetable broth or water
  • 1 teaspoon toasted sesame oil


  1. In a small bowl, combine 1/4 cup of the soy sauce, the lemon juice, mustard and five-spice powder.
  2. Put the salmon fillets in a shallow dish and brush the soy sauce mixture over both sides of the fish. Cover with plastic wrap and refrigerate for 30 minutes. Turn fillets, re-cover and refrigerate for another 30 minutes.
  3. Coat a medium skillet with canola oil spray and place over medium heat. Add the sesame seeds and sauté, stirring constantly, until golden, about 1 to 2 minutes. Transfer the sesame seeds to a small dish.
  4. In the same skillet, sauté the carrots and leeks until tender, about 5 minutes.
  5. Add the broth, the remaining 1/4 cup soy sauce and the sesame oil. Bring to a boil, reduce heat and simmer until no liquid remains, about 10 to 15 minutes.
  6. Place the salmon on a heated broiler pan and broil, 4 inches from the heat, until the fish is just cooked through, about 10 minutes per inch thickness of fish. Salmon continues to cook once removed from heat.
  7. Spoon 1/4 of the leek mixture onto each of 4 plates. Arrange the salmon on top of the leek mixture and sprinkle with the sesame seeds. Serve immediately.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.