Cedar Planked Salmon – Smoky Tender and Perfectly Grilled
Cedar Planked Salmon features fresh salmon fillets grilled over soaked cedar wood planks, seasoned with herbs, lemon, and spices. The result is a smoky, tender, and beautifully aromatic dish that’s both healthy and elegant. Whether served with grilled vegetables or wild rice, this recipe delivers a burst of natural flavors that celebrate the best of fire-grilled seafood.
Ingredients
- 1 large salmon fillet (about 1.5 lbs)
- 1 untreated cedar plank (soaked in water for at least 1 hour)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped
Instructions
- Soak the cedar plank: Submerge the plank in water for at least one hour to prevent burning.
- Prepare the grill: Preheat the grill to medium heat (around 375°F/190°C).
- Season the salmon: Brush the fillet with olive oil, lemon juice, garlic, salt, and pepper. Sprinkle with fresh dill.
- Grill on the plank: Place the soaked plank on the grill for 2–3 minutes until it starts to smoke. Lay the salmon skin-side down on the plank.
- Cook: Close the grill lid and cook for 15–20 minutes or until the salmon flakes easily with a fork.
- Serve: Garnish with lemon slices and serve hot with your favorite sides.
Notes
- Always use untreated, food-safe cedar planks.
- Soaking the plank prevents flare-ups and helps create fragrant smoke.
- You can reuse planks if they aren’t too charred.
- For added flavour, soak the plank in apple cider, wine, or beer.
- Serve directly from the plank for a rustic presentation.