Cedar Planked Salmon Tacos Recipe

September 7, 2021September 7, 2021

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Michigan took care of business in its season opener, topping a Western Michigan squad that is considered the frontrunner in the Mid-American Conference, 47-14.

Now, the Wolverines host Washington in a nationally televised primetime matchup. However, the game lost its luster when the Huskies lost in humiliating fashion to Montana on Saturday night. Still, it’s a big game for Michigan against a power-5 non-conference opponent.

When I think of food from Washington state, the first thing that comes to mind is salmon. Believe it or not, Washington is one of the few states I have yet to visit. However, I have been to Portland and eaten at the Brigham Fish Market in Cascade Locks, Oregon. I still dream about that place.

I love salmon. It’s pretty versatile in how you can cook it and the flavors you can add to it. So for this week’s Tailgate Tuesday, here’s my favorite salmon tacos recipe.

The Details of this Recipe

There are several ways to cook salmon. You can pan sear it, you can bake it in the oven, you can cook it in foil on the grill, you can poach it, and you can sous vide it, to name a few.

My favorite method is on a cedar plank. By soaking the plank in water ahead of time, you keep it from catching on fire on the grill and it creates an indirect heat on the salmon. As the moisture in the wood steams out, it infuses the salmon with a subtle woody cedar flavor as it cooks.

It doesn’t take long to cook, but it’s a fun method to use and it makes for a nice presentation when you pull it off the grill. The plank also keeps the salmon from sticking to your grill and the slaw and tortillas make this salmon tacos recipe easy to eat.

The Cedar Planked Salmon Tacos Recipe

First, you want to soak your cedar planks in water for at least an hour. Find a large foil pan or other pan big enough to fit them and submerge the planks completely. You will likely need to place a bowl on top of them to hold them under.

While those are soaking, go ahead and make your slaw. If you want, you can do this step first, even the night before, to let the flavors really meld together.

You can use the bagged pre-shredded slaw mix if you want to do less work, but if you don’t mind chopping the cabbage yourself, I like it better. I also prefer it to be chopped, rather than in strips.

Chop up a head of green cabbage and half a head of red cabbage. Also chop up a few carrots and a red onion. Add all of that to a large bowl and mix together. Add in 1/2 cup of white vinegar, 1/2 cup of Duke’s mayo, 1/2 cup of yellow mustard, and 2 tablespoons of vegetable oil. Mix it well. Add 1/2 cup of granulated sugar, 2 teaspoons of Kosher salt, 1 tablespoon of dry mustard, and 1 teaspoon of cumin. Mix well until everything is incorporated.

Make sure to taste so you can adjust as needed. It should be tangy, sweet, and slightly but not overly creamy. Once you have the taste you want, cover and place in the fridge to meld.

When you’re ready to cook your salmon, fire up your smoker to 250. Since you’re using the cedar planks, you can do direct or indirect, depending on your setup. I used the Big Green Egg, and I kept the plate setter in for indirect. Since you’re cooking fish, you want to use a milder wood like a fruit wood. I used cherry for this one.

Remove your cedar planks from the water. Slice your salmon into 2-inch strips and place onto the cedar planks. Season with your Down With the Swine rub. Once your smoker is up to temperature, place the planks onto the grate and close the lid. This will only take about 30 minutes, maybe less.

While it’s cooking, mix together 1/4 cup maple syrup and 1/4 cup dijon mustard. When your salmon is almost done, brush it with your maple dijon glaze and let go until the fish reaches 145 degrees internally and flakes easily with a fork.

You will want to serve it immediately. Get a flour tortilla, place one 2-inch section of salmon into the tortilla and shred it up. Top it with your slaw and eat!