Cedar-Planked Columbia River Salmon
Wild-caught Columbia River salmon slow-roasted on a soaked cedar plank for smoky, moist results.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Cedar plank
- •Grill
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 25
- carbs
- 6
- protein
- 38
- calories
- 410
Instructions
- 1
Soak the cedar plank in water for at least 1 hour. Weigh it down so it stays completely underwater.
- 2
Preheat your grill to medium-high heat. Keep the lid closed.
- 3
Pat the salmon dry with paper towels. Season it with salt, pepper, and minced garlic.
- 4
Whisk the maple syrup with a squeeze of lemon juice. Brush the mixture over the fillet.
- 5
Place the plank on the grill. Let it heat until it starts to smoke and crackle.
- 6
Lay the salmon skin-side down on the plank. Close the grill lid.
- 7
Cook for 18-22 minutes. The salmon is done when it flakes easily with a fork.
- 8
Scatter fresh dill and lemon slices over the top. Serve directly from the plank.
Chef's tips
Keep a spray bottle of water nearby in case the plank edges catch fire. Choose a thick center-cut fillet so it cooks evenly.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Warm gently in a low oven at 275°F to avoid drying out the fish.
Common mistakes to avoid
- •Using a dry plank that was not soaked, which can catch fire.
- •Overcooking the salmon past an internal temperature of 145°F.
Serving suggestions
Cooked Cedar-Planked Columbia River Salmon?
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