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The method of cooking salmon on a cedar plank over an open flame goes way back. Soaking the plank first helps to ensure that the fish remains moist and tender, and it steams slowly, absorbing subtle smokiness from the wood itself, as well as any herbs or spices you use. This recipe is quite simple, calling for just some salt and pepper and optional dill and lemon.
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Ingredients
For 6 Serving(s)
grilled-salmon-on-a-cedar-plank
- 4 T olive oil
- 1 T lemon zest
- 2 T minced fresh dill
- 1/2 t salt
- 1/2 t pepper
- 1 salmon fillet
Grilled Salmon on a Cedar Plank Directions
- Submerge a cedar plank large enough for the salmon fillet in water for 2 hours before starting to cook.
- Heat gas or charcoal grill to medium (about 350°F). If using a charcoal grill, open the vents on the bottom and on the lid.
- In a small bowl, combine the olive oil with lemon zest (if using), dill (if using), and salt and pepper. Brush the flesh-side of the salmon fillets with the mixture and let rest for 15 minutes at room temperature. Set the salmon skin-side down on the plank. Set on the grill and cover with the lid. Grill for 12-15 minutes, until the salmon is just cooked through, and the center is uniformly pink. Let sit for 5 minutes on the plank before serving.