Seasons 52 is easily one of my favorite restaurants. They have delicious, healthy food, a great wine selection, and an elegant ambience. I’ve had many excellent dinners there, but my all time favorite has to be the cedar plank roasted salmon. When I discovered on Pinterest that they had posted the recipe, I immediately had to make it. However, when I followed that recipe, it wasn’t the same as in the restaurant so I have to wonder if the chef at the particular Seasons 52 I frequented made some adjustments. If he didn’t I began to.
I started adding and removing a tiny bit of extras to the sauce until I felt I had reached the best flavor (according to my taste buds). The final result really just adds Worcestershire sauce and dill–because the sauce I got on my plate in Seasons 52 definitely had dill in it.
If you’re looking for a nice restaurant quality dinner that is beyond easy to make and much more affordable than eating out, I highly recommend this roasted salmon. You don’t have to go all out and roast it on a cedar plank (I certainly don’t all the time) but it does add some extra flavor to the fish. I sometimes cook on a budget and wild salmon can get really expensive, plus I’m not overly concerned with eating farmed fish and I actually prefer the taste and texture over wild salmon (I know, I know), so I just buy the cheaper salmon in the grocery store. We do have a great seafood store down the street from where I live that carries really fresh fish, so when I feel like splurging and being health-cautious I’ll go there and get some fresh, wild salmon.
I usually serve my roasted salmon with a roasted acorn squash or other roasted veggies and sometimes rice. My sister has a coconut rice recipe she swiped off an ex bf that goes really well with this dish too. (I’ll post that rice on here soon if I can get the recipe from her 🙂 ) Steamed veggies would go well with this too, and a dry, or sweet white wine pair nicely with it if you’re a wine drinker.
So, if you’re looking for a ridiculously easy restaurant quality dinner, and you like salmon, this is the dinner for you!
Copycat Seasons 52 Cedar Plank Roasted Salmon
- 4 6-8oz, boneless and skinless salmon filets
- 2 tablespoons dijon mustard
- 1 teaspoon malt vinegar (white or balsamic vinegars work too)
- 1 1/2 teaspoon soy sauce
- 1 teaspoon Worcestershire Sauce
- juice of 1 lemon (or 2 tablespoons if you’re like me and buy the pre-squeezed juice)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dry dill
- salt and pepper to sprinkle over filets
- Prepare your cedar plank(s) according to the instructions…I usually soak mine in water for a few hours, but you can also buy pre-soaked planks.
- In a bowl or cup, whisk together the dijon mustard, vinegar, soy sauce, Worcestershire sauce, lemon juice and olive oil until they are thoroughly combined (a tiny bit of separation is OK, but add more lemon juice if it doesn’t combine). Once the sauce is smooth, add in the dry dill. I have a fennel plant and sometimes I’ll use the fennel instead of the dill.
- Coat the cedar plank(s) in some olive oil and lay the filets out on them. Pour the sauce over the filets coating them completely. Sprinkle them with salt and pepper and let marinate for 20+ minutes.
- Preheat your oven to 450ºF. Place the salmon (on the planks) in the oven and cook for about 15 minutes or until they’ve reached your desired doneness.
- Serve immediately and enjoy!