Cedar-Plank Salmon
Salmon slow-roasted on a soaked cedar plank until the flesh flakes and takes on a smoky, resinous perfume.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Untreated cedar plank
- •Grill
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24
- carbs
- 6
- protein
- 38
- calories
- 410
Instructions
- 1
Soak the cedar plank in water for at least 2 hours. Weigh it down so it stays completely underwater.
- 2
Pat the salmon fillet dry. Rub it all over with olive oil, brown sugar, salt, and pepper.
- 3
Preheat your grill to medium-high heat, about 400°F.
- 4
Put the soaked plank directly on the grill grates. Heat for 3 minutes until it crackles and smokes lightly.
- 5
Place the salmon skin-side down onto the hot plank.
- 6
Close the grill lid. Cook for 20 to 25 minutes until the salmon flakes easily and reaches 130°F inside.
- 7
Top the salmon with lemon slices and fresh dill during the last 5 minutes, if using.
- 8
Slide the plank off the grill. Let the salmon rest for 5 minutes before serving it right on the wood.
Chef's tips
Keep a spray bottle of water nearby in case the plank edges catch fire. A thicker center-cut fillet cooks much more evenly than a thin tail piece.
Storage
Refrigerate leftover salmon in an airtight container for up to 2 days.
Reheating
Warm gently in a low oven at 275°F until just heated through, to avoid drying it out.
Common mistakes to avoid
- •Skipping the plank soak, which causes the wood to catch fire on the grill.
- •Cooking past 130°F inside, which makes the salmon dry.
Serving suggestions
Cooked Cedar-Plank Salmon?
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