Mobile Menu
Grilled Cedar-Planked Salmon With Achiote Hollandaise

Grilled Cedar-Planked Salmon With Achiote Hollandaise

A bold, savory sauce made with Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce and Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce serves as the ideal topper for salmon grilled on a cedar plank. Serve with colorful roasted vegetables to create a memorable entrée.

What You'll Need

Recipe Ingredients

Yield: 4 servings

¾ cup Achiote Hollandaise (sub-recipe)
4 ea. Cedar Plank Salmon (sub-recipe)
4 cups Roasted vegetables (sub-recipe)
  Achiote Hollandaise​ (sub-recipe)
½ cup Custom Culinary® Hollandaise Sauce
¼ cup Custom Culinary® Latin Citrus Chili Sauce
  Cedar Plank Salmon​ (sub-recipe)
1 ea. Cedar Plank, 16"x8", soaked for 2 days
1½ - 2 lb. Salmon, skin-on, side
¼ c. Salmon Seasoning (sub-recipe)
  Salmon Seasoning​ (sub-recipe)
2 T. Whole Grain Mustard
2 T. Honey
1 T. Rosemary, minced
1 T. Lemon Zest
½ t. Kosher Salt 
½ t. Fresh Ground Black Pepper
  Roasted Vegetables (sub-recipe)
½ cup Fingerling Potatoes, multi-colored, cut in half
½ cup Asparagus, ½" pieces
¼ cup Broccoli, ½" florettes
¼ cup Purple Cauliflower, ½" florettes
1 t. Kosher salt
½ t. Fresh Ground Black Pepper
2 T. Olive Oil

Grilled Cedar Planked Salmon with Achiote Hollandaise
  1. Portion 1 cup of roasted vegetable mixture onto each plate.
  2. Place one portion of salmon over the roasted vegetables and pour 3 Tablespoons of Achiote Hollandaise over cooked salmon.
  3. Serve immediately
Achiote Hollandaise
  1. Whisk sauces together until fully combined.
  2. Reheat sauce in a medium sauce pan over medium heat. Stir often.
Cedar Plank Salmon
  1. Baste salmon with seasoning, let marinate for 2 hours.
  2. Heat cedar plank over a charcoal or gas grill until it begins to char.
  3. Place seasoned salmon skin-side down and cook for approximately 13-15 minutes until edges begin to brown.
  4. Remove from grill-let stand for 4-5 minutes.
Salmon Seasoning
  1. Whisk to combine.
Roasted Vegetables
  1. In a medium bowl, toss the vegetables with salt and pepper, and olive oil.
  2. Spread evenly on a foil lined baking sheet and bake at 350 for 25 to 30 minutes or until the vegetables are golden brown.