Why You’ll Love This
Grilled Cedar Plank Salmon is a flavorful and elegant dish that combines the rich taste of salmon with the subtle smoky aroma of cedar wood. Cooking salmon on a cedar plank keeps the fish moist and infuses it with a delicate woodsy flavor. This method is simple yet impressive, making it perfect for summer grilling, dinner parties, or a special weeknight meal.
Ingredients
● 1½–2 lb salmon fillet (skin-on preferred)
● 1 cedar grilling plank (untreated, food-safe)
● 2 tablespoons olive oil
● 2 tablespoons maple syrup or honey
● 1 tablespoon Dijon mustard
● 2 cloves garlic, minced
● 1 tablespoon fresh lemon juice
● ½ teaspoon salt
● ½ teaspoon black pepper
● 1 tablespoon fresh dill or parsley, chopped
● Lemon slices (for garnish)
Preparation Instructions
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Soak the Cedar Plank
Submerge the cedar plank in water for at least 1–2 hours before grilling. This prevents it from burning and allows it to produce aromatic smoke. -
Preheat the Grill
Preheat your grill to medium heat (about 375°F / 190°C). -
Prepare the Salmon
Pat the salmon fillet dry with paper towels and place it skin-side down. -
Make the Glaze
In a small bowl, whisk together olive oil, maple syrup (or honey), Dijon mustard, garlic, lemon juice, salt, and black pepper. -
Season the Salmon
Brush the glaze evenly over the salmon. -
Place Salmon on the Plank
Put the soaked cedar plank directly on the grill grates for about 2–3 minutes until it begins to lightly smoke. Then place the salmon on top of the plank. -
Grill the Salmon
Close the grill lid and cook for 15–20 minutes, or until the salmon flakes easily with a fork. -
Garnish and Serve
Remove the plank from the grill, sprinkle with fresh dill or parsley, and garnish with lemon slices before serving.
Kitchen Tools You’ll Need
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Grill
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Cedar grilling plank
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Small mixing bowl
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Basting brush
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Tongs or grill spatula
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Knife and cutting board
Tips
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Use untreated cedar planks: Make sure the plank is specifically labeled for grilling.
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Keep a spray bottle of water nearby: This helps control flare-ups if the plank begins to char too much.
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Choose fresh salmon: Wild-caught salmon often has the best flavor and texture.
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Add extra flavor: Top the salmon with thin lemon slices or fresh herbs before grilling.
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Check doneness: Salmon is done when it reaches an internal temperature of 125–130°F (52–54°C) for medium.
Serving Suggestions
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Serve with grilled asparagus or roasted vegetables.
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Pair with wild rice or quinoa.
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Add a side of fresh green salad or cucumber salad.
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Enjoy with lemon wedges and crusty bread.
Storage
Refrigerator:
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Freezer:
Cooked salmon can be frozen for up to 2 months.
Reheating:
Reheat gently in the oven at 300°F (150°C) for 10–12 minutes, or enjoy cold in salads.
FAQs
1. Can I bake cedar plank salmon in the oven?
Yes. Place the soaked plank with salmon on a baking sheet and bake at 375°F (190°C) for about 18–20 minutes.
2. Do I have to remove the salmon skin before grilling?
No. Keeping the skin on helps hold the fish together and prevents it from sticking.
3. Can I reuse a cedar plank?
Sometimes, if it hasn’t burned too much. Scrub it clean and dry thoroughly before storing.
Conclusion
Grilled Cedar Plank Salmon is a delicious and impressive dish that brings smoky, aromatic flavor to perfectly tender fish. With minimal preparation and a simple glaze, this grilling technique produces restaurant-quality salmon at home. It’s an excellent recipe for outdoor cooking and special occasions.
Nutrition Information (Approximate per serving)
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Calories: 340 kcal
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Protein: 34 g
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Carbohydrates: 6 g
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Fat: 20 g
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Sugar: 4 g
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Sodium: 320 mg
Nutrition values may vary depending on ingredients used. 🐟🔥🌲
