Description
Cedar Plank Salmon is an easy yet elegant dish that infuses fresh salmon with a subtle smoky flavor and locks in moisture for a tender, juicy result. Grilled on a soaked cedar plank, this recipe delivers a balanced, healthy meal rich in omega-3 fatty acids and protein, perfect for weeknights or entertaining guests.
Ingredients
Scale
Main Ingredients
- 1 wild-caught fresh salmon fillet (skin-on, about 1.5 to 2 pounds)
- 1 food-grade cedar plank (soaked in water for at least 1 hour)
- 2 tablespoons olive oil or melted butter
- 1 lemon, sliced or juiced
- Fresh herbs like dill, parsley, or thyme (a small handful)
- Salt, to taste
- Black pepper, to taste
Optional Variations
- Maple syrup and mustard for maple-glazed salmon
- Cayenne pepper or chili flakes for spice
- Soy sauce, ginger, and garlic for Asian-inspired marinade
- Breadcrumbs mixed with chopped herbs for herb crust topping
Instructions
- Soak the Cedar Plank: Soak your cedar plank in water for at least 1 hour to prevent burning and to allow the wood to release its aromatic oils during cooking.
- Prepare the Salmon: Pat the salmon fillet dry with paper towels. Lightly brush both sides with olive oil or melted butter. Season generously with salt and pepper. Top with fresh herbs and lemon slices or squeeze lemon juice over the fish.
- Preheat the Grill: Heat your grill to medium-high, approximately 375 to 400°F, ensuring even heat for cooking and to develop a smoky flavor.
- Grill on the Cedar Plank: Place the soaked cedar plank on the grill grates and let it heat for 2 to 3 minutes until it starts to crackle and emit smoke. Place the salmon on the plank, cover the grill, and cook for 12 to 15 minutes or until the salmon flakes easily with a fork.
- Rest and Serve: Remove the cedar plank with salmon from the grill and let it rest for a few minutes. This allows the salmon to finish cooking gently and absorb smoky flavors before serving.
Notes
- Soak the cedar plank fully for at least an hour to prevent burning and enhance flavor.
- Use fresh, wild-caught salmon with skin on for best texture and to keep the fillet intact.
- Maintain medium heat on the grill to avoid overcooking or burning the plank.
- Remove salmon from heat once it flakes easily with a fork to ensure juiciness.
- Allow salmon to rest after grilling for optimal tenderness and flavor distribution.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12-15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of fillet (about 6 ounces)
- Calories: 350
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 80 mg