Description
Delight in perfectly grilled cedar plank salmon that is infused with subtle smoky flavors and enhanced by fresh herbs. This easy-to-make recipe uses skin-on salmon fillets seared on a soaked cedar plank atop a hot grill, resulting in moist, tender fish with a hint of citrus from fresh lemon juice.
Ingredients
Scale
Salmon and Seasoning
- 1.5 pounds Salmon Fillets (Skin-on fillets recommended for moisture)
- 2 tablespoons Olive Oil (Extra virgin olive oil for coating the salmon)
- 1 teaspoon Salt (Coarse sea salt or kosher salt for seasoning)
- 0.5 teaspoon Pepper (Freshly cracked black pepper for flavor)
- 0.5 piece Lemon (Juice squeezed over salmon before grilling)
Garnish
- 2 tablespoons Fresh Herbs (Chopped dill or parsley for garnish)
Grilling Equipment
- 1 piece Cedar Plank (Untreated cedar plank, soaked in water for at least an hour)
Instructions
- Soak the Cedar Plank: Soak the cedar plank in water for at least one hour to prevent burning during grilling and to impart subtle smoky flavor to the salmon.
- Prepare the Salmon: Pat the salmon fillets dry thoroughly using paper towels to ensure the olive oil and seasoning adhere well.
- Mix Seasoning: In a small bowl, combine olive oil, salt, and freshly cracked black pepper, creating a flavorful coating for the salmon.
- Coat the Salmon: Evenly coat the salmon fillets with the olive oil mixture on all sides to enhance moisture and taste.
- Preheat the Cedar Plank: Remove the cedar plank from soaking water, pat dry, and place it on the grill to heat for approximately 5 minutes until it begins to release aroma.
- Place Salmon on Plank: Position the seasoned salmon fillets skin-side down on the hot cedar plank to start cooking gently and absorb the wood flavor.
- Add Lemon Juice: Squeeze fresh lemon juice over the salmon fillets to add brightness and a slight tang.
- Grill the Salmon: Close the grill lid and cook the salmon for 15 to 20 minutes, allowing it to cook evenly through and absorb smokiness from the plank.
- Garnish: During the last few minutes of cooking, sprinkle the chopped fresh herbs such as dill or parsley over the salmon to add freshness and color.
- Rest the Salmon: Carefully remove the cedar plank from the grill and let the salmon rest for a couple of minutes, allowing juices to redistribute for optimal tenderness.
- Serve: Serve the salmon directly from the cedar plank for a rustic and aromatic presentation that enhances the eating experience.
Notes
- Always use an untreated cedar plank to avoid harmful chemicals while grilling.
- Soaking the plank for at least one hour prevents it from catching fire and adds moisture to the cooking process.
- Skin-on salmon helps retain moisture during grilling and is easier to lift off the plank.
- Use fresh herbs like dill or parsley to brighten the flavor just before serving.
- Monitor the grill temperature to avoid overcooking—salmon is best when flaky but still moist.
- If cedar planks are not available, you can replicate a smoky flavor by adding wood chips to the grill instead.
