Cedar Grilled Salmon


Saturday nights here in the Chef on the Side household are typically reserved for going out to eat, but since we went out last night, and we are going to be on vacation next weekend, my husband and I decided to stay in and cook for ourselves. We really love salmon and eat it about once or twice a week really because it’s so inexpensive and there are so many ways to cook it. (You’ll start seeing more of my salmon recipes on here as the summer carries on.) This method of cooking salmon is my husband’s favorite, I think it’s due to the fact that he gets to grill it, but maybe it’s the flavor those cedar planks put off. If you’ve never cooked anything on a cedar plank, you’ve really been missing out on the incredible smokey flavor that it adds to fish and pork. He also puts this spice rub on the salmon and drizzles honey over it before they hit the grill. The combination of all of these flavors are almost indescribable because they are so delicious. A few simple spices and a seemingly easy method of cooking will make you feel like you’ve just gone to a four-star bistro for dinner. My favorite part of this meal is the price tag. I serve it with some broccoli and rice which cost about $2.50, and the salmon filets cost me a grand total of $7.75. So for about $10 you have a fabulous meal for two, that would easily have cost you $20 per PERSON anywhere else. Let me know if you end up trying this, I’m curious to know what you think!!

Cedar Grilled Salmon


Rub Recipe:

  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon black pepper


  • 2 – 6 ounce salmon filets
  • Honey, to drizzle on salmon
  • 1 Cedar plank, soaked


Soak cedar plank in water for at least 1 hour prior to grilling. Combine rub ingredients in small bowl, then rub over salmon filets. Drizzle honey over filets. Place salmon, skin side down, on cedar plank, then place on grill that has been preheated to medium heat. Grill for about 20 minutes or until fish easily flakes with a fork.


This has quickly become one of my favorite salmon recipes and I hope it becomes one of yours! Have a good weekend everyone! I’m off to give my Netflix a workout!


Stuffed Chicken Breast with Orange Beurre Blanc Sauce


I hope everyone is having a great week so far! Tomorrow is already Wednesday and I feel like this week is flying by. But when your calendar is 80% full during the day, you really lose track of time. Anyhow! Tonight’s dinner was a little on the fancy side, but it definitely something you make when you want a restaurant quality meal, without the restaurant price. My husband also made the comment that this is a great comfort food meal to make on a cold winter night, but not a 90 degree and humid summer night. Duly noted honey, duly noted. We had a prosciutto and mozzarella stuffed chicken breast with an orange beurre blanc sauce over garlic mashed potatoes. (Whew! That was a long title!) You don’t have to have this chicken with mashed potatoes, you could really serve it with any side dish that you want, I just happen to love using this sauce over the mashed potatoes for a delicious combination that makes my dinner just sing. This takes about 75 minutes to prep and cook, so don’t come home starving before making this dinner. Although this is a fairly easy recipe to follow, no one will ever know you didn’t go to culinary school.

Prosciutto and Mozzarella Stuffed Chicken Breast with an Orange Beurre Blanc


  • 4 Chicken Breasts
  • 4 Prosciutto Slices
  • 4 ounces Mozzarella Cheese, Shredded
  • Olive Oil
  • Salt
  • Pepper
  • 1/2 cup Dry White Wine
  • 1 cup Pulp Free Orange Juice
  • 1 cup Heavy Whipping Cream
  • 1 tablespoon Parsley, Finely Chopped
  • 1/2 stick, Unsalted Butter, cut into cubes


Pre-heat over to 350 degrees. Cut a pocket into each chicken breast in the thickest part of the chicken breast. Stuff with prosciutto and mozzarella and then use wooden, non-colored toothpicks to hold the sides together. (Cooking twine works too Brush with olive oil and then season with salt and pepper. Bake for 45-50 minutes, or until internal temperature is 160 degrees. While that is cooking, add orange juice and white wine to a medium-sized sauce pan and heat over medium heat until it has a slow boil. Once the liquid has reduced by half, whisk in the heavy whipping cream, bring to a boil over medium, and then simmer over low until sauce has thickened. Add parsley and keep warm. Right before serving, whisk in butter until melted. When chicken is ready, remove toothpicks and pour sauce over chicken. Serve with your favorite starch for a good comfort meal, or with a steamed veggie if you’re looking for a lighter meal.

Finished Chicken BreastsRaw Chicken Breasts


Sorry for the lack of pictures tonight, when you have your hands all over raw chicken breasts, the last thing you want to touch is a camera!