As soon as the weather turns warm, we are on an all-grilling-all-the-time dinner kick! I’ve been making grilled chicken, charring up steaks, skewering shrimp, and kabob-ing just about every vegetable under the sun for the past few weeks. After all of these delicious grilled meals, I’ve been thinking of ways to push myself outside my comfort zone and experiment with some new dishes that are packed with flavor from this cooking method. Every time I pass the fish counter at my grocery store, I notice a display of cedar planks and finally decided to give them a try with this new dish: cedar grilled salmon and potatoes with creamy lemon Dijon.I think the key to this dish, and why I’ll be making it again often, is the sauce! I made one sauce – a creamy lemon Dijon vinaigrette – out of a few simple ingredients like Hood Light Cream, a good Dijon mustard, fresh lemon juice, and some red vinegar. Then I used that sauce throughout the meal to tie all of the elements together – it marinated the salmon, dressed the salad, and is drizzled on top of the crispy new potatoes. The Hood Light Cream gives the sauce the creamy, smooth texture, and the tart citrus of the lemon juice balances out the bold taste of the Dijon mustard. It also has lots of cracked black pepper in it, and a bit of sugar to balance all of the flavor notes.After pulling the quick creamy lemon-Dijon sauce together, there are just a few steps to completing the dish! Marinate the salmon in the sauce and transfer it to the cedar plank, season the potatoes and wrap them up in a foil packet, and get the grill heating up to cook the meal. The potatoes roast and steam in their packet for about 25 minutes, and the salmon should take about 15 minutes to cook through. While everything is on the grill I prepped our plates with some mixed greens, fresh cut chives, and the remaining dressing to drizzle over the salad and potatoes. It’s a meal that feels restaurant-quality, but comes together quickly for easy entertaining or a delicious weeknight dinner! Get the full recipe below:
- ¼ Cup of Hood Light Cream
- 1 Tbsp. of Dijon Mustard
- 1 Tbsp. of Lemon Juice
- 1 Tbsp. of Red Wine Vinegar
- 1 Tsp. of Sugar
- 1 Lb. Salmon Filet
- 2 Cups of New Potatoes
- 1 Shallot
- 1 Tbsp. of Olive Oil
- Mixed Greens
- Fresh Chives
- Salt and Pepper
- In a small bowl, combine the Hood Light Cream, Dijon mustard, lemon juice, red wine vinegar, and sugar. Stir until fully combined, and season to taste with salt and pepper.
- Spread about ⅓ of the Dijon sauce over the salmon and let it marinate for 20 minutes.
- While the fish marinates, put the potatoes in a large piece of foil, drizzle with olive oil, salt and pepper. Close up the foil to create a packet.
- Pre-heat the grill for about 10 minutes, until it reaches 350-400 degrees.
- Add the potato packet to the grill and cook for 25 minutes in total. After the first 10 minutes, place the salmon on a cedar plank on the grill and cook for the remaining 15 minutes (cooking time is approximate, based on the thickness of your fish).
- Remove potatoes and salmon from the grill once they are done cooking, and set aside to rest for 2-3 minutes.
- Plate the fish over mixed greens, add potatoes to the salad, and drizzle with the remaining Dijon sauce. Season with additional black pepper and sprinkle with freshly cut chives before serving.
This post was created in partnership with Hood Cream. All opinions, images, and content are my own. Thank you for supporting brands that support this site!
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