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Cedar Plank Salmon With Hollandaise Dill Sauce: A Symphony of Smoky Flavor

The first time I tasted cedar plank salmon, it was at a summer barbecue overlooking Puget Sound. The air, thick with the scent of pine and saltwater, mingled perfectly with the smoky aroma of the cooking fish. The salmon, flaky and moist, practically melted in my mouth, and the creamy hollandaise, brightened with fresh dill, was the perfect counterpoint. It wasn’t just a meal; it was an experience, a taste of the Pacific Northwest that I’ve been chasing ever since. Now, I’m eager to share with you my take on this iconic dish, bringing those same flavors and memories to your table.

Recipe Overview

Prep Time: 4 hours 15 minutes
Cook Time: 20 minutes
Total Time: 4 hours 35 minutes
Servings: 8
Dietary Type: Pescatarian

Ingredients

8 salmon fillets, skinless
2 cedar planks (use food grade only)
Sea salt
1 large lemon
Your favorite Hollandaise sauce (prepared), or a mix such as Knorr
Dill weed, to taste

Equipment Needed

Grill
Large container for soaking planks
Spray bottle filled with water (optional)

Instructions

Soak the cedar planks in water for 4 to 6 hours. This is crucial to ensure the planks don’t catch fire on the grill, so don’t skimp on this step! Place the planks in a large container and weigh them down with something heavy to keep them submerged. I often use a large pot filled with water.
Preheat your grill to high heat. Ensure the grates are clean before preheating.
Season the soaked planks with sea salt. This will help to infuse a subtle flavor into the salmon.
Place the seasoned planks on the preheated grill for 3 to 5 minutes with the lid closed. You’ll know they’re ready when they begin to crackle and smoke. This step preps the planks and releases some of their aromatic oils.
Carefully place the salmon fillets on the preheated cooking planks, placing the skin side of the fish down on the plank. This prevents the salmon from sticking and allows it to absorb the cedar flavor.
Close the grill lid and bake the fillets for 12-15 minutes. The cooking time will depend on the thickness of your fillets.
Check the planks periodically to make sure they haven’t caught fire. While unlikely if they’ve been soaked properly, it’s always a good idea to keep an eye on them.
Keep a spray bottle of water on hand to spritz the planks in case they do catch fire. A quick spritz is usually enough to control any flames.
Remove the cooking planks from the grill once the salmon is cooked through. The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Squeeze fresh lemon juice over the cooked salmon fillets. This adds brightness and acidity, complementing the rich flavors of the salmon and cedar.
Top off with your favorite prepared Hollandaise sauce or a mix. If using a mix like Knorr, prepare it according to the package directions.
Stir in dill weed to the Hollandaise sauce. This adds a fresh, herbaceous note that pairs beautifully with salmon.

Expert Tips & Tricks

Soaking Time is Key: Never underestimate the importance of soaking the cedar planks for the recommended time. If you’re short on time, you can try boiling the planks for about 30 minutes to expedite the process.
Wood Choice: While cedar is traditional, you can experiment with other wood planks like alder or maple for subtle variations in flavor.
Grill Temperature Control: Monitor the grill temperature closely. If it gets too hot, the planks may char too quickly. Adjust the burners or move the planks to a cooler part of the grill if needed.
Doneness Test: The easiest way to check if the salmon is done is to insert a fork into the thickest part of the fillet and gently twist. If the fish flakes easily, it’s ready.
Hollandaise Hack: For a richer, homemade hollandaise, whisk egg yolks with lemon juice and slowly drizzle in melted butter while constantly whisking until emulsified. Season with salt, pepper, and a pinch of cayenne pepper.

Serving & Storage Suggestions

Serve the cedar plank salmon immediately while it’s hot and flaky. The smoky aroma and creamy hollandaise are best enjoyed fresh. Garnish with extra dill and a lemon wedge for added visual appeal.

For storage, leftover salmon can be refrigerated in an airtight container for up to 3 days. To reheat, gently warm the salmon in a low-temperature oven (around 275°F or 135°C) to prevent it from drying out. Avoid microwaving, as this can make the fish rubbery. The hollandaise sauce is best consumed fresh but can be refrigerated for up to 24 hours, although the texture may change slightly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	372 kcal	19%
Total Fat	11 g	14%
Saturated Fat	1.8 g	9%
Cholesterol	165 mg	55%
Sodium	214 mg	9%
Total Carbohydrate	1.4 g	0%
Dietary Fiber	0.6 g	2%
Sugars	0 g	0%
Protein	64 g	128%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice it Up: Add a pinch of red pepper flakes to the hollandaise sauce for a touch of heat.
Citrus Zest: Enhance the lemon flavor by adding lemon zest to the salmon before cooking.
Herb Infusion: Experiment with other herbs besides dill, such as chives, parsley, or tarragon, in the hollandaise sauce.
Maple Glaze: For a sweeter flavor profile, brush the salmon with a maple glaze during the last few minutes of cooking. Combine equal parts maple syrup, soy sauce, and Dijon mustard for a simple glaze.
Vegetable Accompaniments: Grilled asparagus, roasted vegetables, or a fresh salad make excellent side dishes for cedar plank salmon.

FAQs (Frequently Asked Questions)

Q: Can I use a gas grill or do I need to use charcoal?
A: You can use either a gas or charcoal grill for this recipe. The key is to maintain a consistent temperature and monitor the planks closely.

Q: What if my cedar planks start to burn?
A: Have a spray bottle filled with water on hand and spritz the planks if they start to catch fire. Make sure the planks are well-soaked beforehand to minimize this risk.

Q: Can I reuse the cedar planks?
A: While it is not recommended to reuse cedar planks, you can if they are still intact after cooking. Ensure they are thoroughly cleaned and dried before storing. However, the flavor imparted by the plank will diminish with each use.

Q: How do I know when the salmon is cooked perfectly?
A: The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Overcooking will result in dry salmon.

Q: Can I prepare the hollandaise sauce in advance?
A: Hollandaise sauce is best served fresh, but you can prepare it up to 24 hours in advance and store it in the refrigerator. Gently reheat it over low heat, whisking constantly, before serving.

Final Thoughts

Cedar plank salmon with hollandaise dill sauce is more than just a meal; it’s an experience that brings the smoky flavors of the outdoors to your table. Don’t be intimidated by the cedar planks – with a little preparation, you’ll be rewarded with incredibly moist and flavorful salmon. I encourage you to try this recipe and make it your own. Feel free to experiment with different herbs and seasonings to customize the flavor to your liking. Serve it with your favorite side dishes and enjoy a delightful culinary adventure! I can’t wait to hear about your creations and the memories you make while sharing this dish with your loved ones.

Cedar Plank Salmon With Hollandaise Dill Sauce Recipe