Recipes > Cedar Plank Salmon
Cedar Plank Salmon
- 3 pounds of salmon fillets with skin on
- 6 tablespoons extra-virgin olive oil
- 4 large garlic cloves, minced
- 1/4 cup fresh dill, minced (or 2 tablespoons dried dill)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest, plus lemon wedges for serving
- Cedar plank (or planks) large enough to hold your fillets
- Soak cedar plank(s) in water for 30 minutes, weighing them
down so they don't float.
- Start charcoal or turn gas burners on high for 10 minutes.
- Mix olive oil, garlic, dill, salt, pepper, and lemon zest.
- Score flesh sides of the fillets into serving sized pieces.
Cut down to the skin but not through the skin.
- Rub mixture onto salmon fillets and into scored areas to
- Place cedar planks onto hot grill grate, close lid, and
watch until wood starts to smoke - about 5 minutes. Move
planks off of direct heat or turn gas burners to low.
Place salmon to hot planks and cook until it flakes easily with
a fork (160 degrees on a meat thermometer inserted at the
- Let sit 5 minutes and serve with lemon wedges.
- This is to be cooked in an enclosed outdoor barbeque or
grill - not an over or stovetop!
- With thin fillets from landlocked salmon like kokanee or
chinooks, the cooking time will be closer to ten minutes.