Roasted Brussel Sprouts and Salmon on a Cedar Plank

My son loves brussel sprouts and salmon. Not bad for a boy of 7. These are not your mom’s sprouts. They come out a little crispy, caramelized and sweet. The recipe is very simple. Wash and trim the sprouts.

Trimming Brussel Sprouts

Place in a glass baking dish and add a generous sprinkle of salt, pepper and garlic powder. Add about 2 Tbsp of olive oil and mix everything to coat the sprouts evenly.

Ingredients & Brussel Sprouts

Use a baking dish large enough for a single layer of sprouts. Bake at 350 degrees for 45 minutes. They come out a little crispy and very sweet, soft and flavorful.

Sprouts, close up

The salmon on a cedar plank is also very easy. first, soak the plank underwater for about 1 hour.

Plank Soaking

Rinse the salmon fillets in water and marinate in a Ziploc bag containing equal parts soy, teriyaki and ponzu sauce. Add a splash of Worcestershire just for good measure.

Marinade Ingredients

Refrigerate for about 30 minutes. Remove the fish and lay on the cedar plank. Generously season the fish with salt, pepper and brown sugar.

Ready to Grill

Pre-heat the grill to high (about 500 degrees). Cook the planked fish for about 5 minutes. The edge of the plank may burn a little. Douse any flames with a spray bottle of water. Turn the BBQ off and let the salmon cook and smoke for an additional 15 minutes.

On the grill

Remove the fish when it is just about cooked through. Serve the salmon and brussel sprouts with a nice chardonnay.

Salmon and Sprouts, Ready to Eat

I’ve used frozen brussel sprouts and they work just fine. Mmm… bite, sip, repeat. This is a quick easy recipe that kids and adults will enjoy

7 thoughts on “Roasted Brussel Sprouts and Salmon on a Cedar Plank”

  • Yum — all I need to do is add the brussel sprouts to my shopping list and my menu is ready for Monday. Can’t believe the Coop liked the veggies — good for him!!!! xxxooo Mom

  • I’m sure the Doctor doesn’t mind. I made some mixed, roasted vegetables, including brussel sprouts. I’ll be posting that entry soon…

  • Going to have to try this one Doctor, looks delicious. I am addicted to Lea & Perrins, I’d eat just about anything cooked in it!

    Try boiling some button mushrooms in L&P for a bit. It goes well with beef, I generally make it anytime I grill.

  • Hey, Derek. I love Worcestershire sauce, too. I could just about drink it. Sometimes I even put some on my scrambled eggs. Found that tip out by accident when eating steak and eggs.

    I love mushrooms with steak. Usually I just sauté them in garlic and butter. I’ll try some L&P next time. Hey, aren’t we overdue for a Phở luncheon?

  • Thanks, Kim. It’s fun doing something to satisfy my culinary urges. We were using the gas grill at Dr. Steve’s house that day, so no charcoal. I’m one of those people who has a gas grill and a Weber charcoal grill. They both have their uses. How are things with you? How’s the baby?

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