Cedar Plank Salmon

Name: Cedar Plank Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, center-cut, pin bones removed); 1 pcs cedar plank (food-grade, soaked in water for 1 hour); 3 tbsp butter (unsalted, softened); 1 pcs lemon (zested and juiced); 2 pcs garlic (cloves, minced); 2 tbsp dill (fresh, chopped); 1 tbsp parsley (fresh, chopped); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

4.6/5(185)

TASTE SCORE

8/10

A beautifully smoky, tender salmon fillet grilled on a cedar plank, infused with woody aroma and topped with a zesty herb butter. The plank shields the fish from direct heat, keeping it impossibly moist and flaky. Perfect for weekend cookouts and weeknight dinners alike, ready in under 30 minutes.

PREP

10m

COOK

15m

SERVES

100 G

400 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gsalmon fillet · skin-on, center-cut, pin bones removed1 pcscedar plank · food-grade, soaked in water for 1 hour3 tbspbutter · unsalted, softened1 pcslemon · zested and juiced2 pcsgarlic · cloves, minced2 tbspdill · fresh, chopped1 tbspparsley · fresh, chopped1 pinchsalt1 pinchblack pepper · freshly ground

EQUIPMENT

cedar plank

NUTRITION · PER SERVING

400

CALORIES · 100 G

Protein31g · 31%

Carbs3g · 3%

Fat29g · 65%

Fiber1g

Sugar1g

Saturated fat10g

Cholesterol105mg

Sodium194mg

Potassium587mg

Phosphorus373mg

How we calculate →

METHOD · 6 STEPS

prep
Soak the cedar plank.
Submerge the food-grade cedar plank in water and let it soak for at least 1 hour. Use a heavy can to keep it fully submerged.
TIPSoaking prevents the plank from catching fire and creates gentle steam for the fish.
prep
Preheat the grill to medium-high.
Set up a gas or charcoal grill for two-zone cooking. Aim for a steady temperature of 190°C (375°F).
mix · ~2 min
Make the herb butter.
1.In a small bowl, combine softened butter, minced garlic, lemon zest, chopped dill, and parsley.
2.Mix with a fork until well blended.
3.Season with a pinch of salt and black pepper.
TIPThe butter can be made a day ahead and stored in the fridge.
prep · ~2 min
Season the salmon.
1.Pat the salmon fillet dry with paper towels.
2.Spread the herb butter evenly over the flesh side of the salmon.
TIPBring the salmon to room temperature for 15 minutes before grilling for even cooking.
grill · ~15 min
Grill the salmon on the plank.
1.Place the soaked cedar plank on the hot grill grate and close the lid. Heat for 3 minutes until it begins to crackle.
2.Place the salmon, skin-side down, directly on the heated plank.
3.Close the lid and grill for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
TIPKeep a spray bottle nearby to mist any flame-ups on the plank edges.
serve · ~5 min
Rest and serve.
Carefully remove the entire plank from the grill using tongs. Let the salmon rest directly on the hot plank for 5 minutes. Squeeze fresh lemon juice over the top and garnish with lemon slices.
TIPResting allows the juices to redistribute for a perfectly moist fillet.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the cedar plank for at least 1 hour, weighing it down with a can to prevent floating.
2
Pat the salmon dry before applying herb butter for better seasoning adherence.
3
Let the salmon rest at room temperature for 15 minutes before grilling for even cooking.
4
Heat the plank on the grill for 3 minutes until it crackles before placing the fish.
5
Use a spray bottle with water to tame any minor flare-ups along the plank edges.
6
Check doneness with an instant-read thermometer; target 63°C (145°F) at the thickest part.
7
Rest the salmon on the hot plank for 5 minutes after grilling to lock in moisture.