Cedar Planked Salmon With Garlic, Lemon, and Dill

The first time I tasted cedar planked salmon was at a small family-run restaurant nestled in the San Juan Islands. The smoky aroma alone was enough to transport me to a coastal campfire. The salmon, imbued with the subtle woodsy flavor of cedar, practically melted in my mouth, punctuated by the bright, zesty notes of lemon and dill. It was an experience that forever changed my appreciation for simple, yet profoundly flavorful seafood, and I’ve been recreating that magical taste ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 8
• Yields: 3 lb Salmon
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 (3 lb) whole salmon fillet
• 6 tablespoons extra virgin olive oil
• 4 large garlic cloves, minced (generous 1 T.)
• 1⁄4 cup fresh dill, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon lemon zest
• Lemon wedge, for serving

Equipment Needed

• Untreated cedar plank (large enough to hold the salmon)
• Large container for soaking plank
• Grill (charcoal or gas)
• Meat thermometer
• Small bowl
• Spatula

Instructions

1. Begin by soaking an untreated cedar plank in water. Ensure the plank is fully submerged by weighting it down with a heavy object, like a brick or a large pot. This step is crucial because soaking the plank prevents it from catching fire on the grill and allows it to impart its signature cedar flavor to the salmon. An 8-hour soak is ideal, but you can soak it longer if you wish.

2. Prepare your grill. If using a charcoal grill, build a fire on one half of the grill. This creates a direct heat zone and an indirect heat zone. If using a gas grill, turn the burners on high for about 10 minutes to preheat the grill.

3. While the grill is heating and the plank is soaking, prepare the salmon. With the skin side facing up, score the salmon up to, but not through, the skin. Make these cuts about an inch apart, effectively dividing the salmon fillet into approximately 8 serving pieces. Scoring the skin helps the flavors penetrate the salmon and also assists with even cooking.

4. In a small bowl, combine the olive oil, minced garlic, minced fresh dill, salt, black pepper, and lemon zest. Mix well to create a flavorful marinade and rub.

5. Generously rub the olive oil mixture over the salmon, ensuring it gets into the scored areas to coat the salmon thoroughly. This step infuses the salmon with bright, aromatic flavors that complement the cedar plank.

6. Once the grill is hot, place the soaked cedar plank directly on the hot grill grate. Close the grill lid and watch carefully. The plank will start to smoke – this is what you want. It usually takes about 5 minutes for the plank to start smoking.

7. Carefully transfer the seasoned salmon fillet onto the hot, smoking cedar plank. At this point, move the plank and salmon off direct heat by either moving it to the side of the charcoal fire or turning the burners on the gas grill to low. This indirect cooking method allows the salmon to cook gently and evenly without burning.

8. Close the grill lid and cook the salmon until it is just opaque throughout. Use a meat thermometer inserted into the thickest part of the salmon to check for doneness. The internal temperature should reach 130 degrees Fahrenheit. This will typically take 20 to 25 minutes, but the exact cooking time may vary depending on the thickness of the salmon and the temperature of your grill.

9. Once the salmon is cooked through, remove the plank and salmon from the grill. Let the salmon rest on the plank for about 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

10. Transfer the salmon to plates and garnish with a lemon wedge. Squeeze fresh lemon juice over the salmon just before serving to enhance the flavors.

Expert Tips & Tricks

• To avoid flare-ups on the grill, keep a spray bottle filled with water nearby. If the plank starts to catch fire, lightly spray it with water to extinguish the flames.
• If you don’t have a cedar plank, you can use alder or maple planks as substitutes. Each type of wood will impart a slightly different flavor.
• For a richer flavor, consider adding a touch of Dijon mustard to the olive oil mixture.
• If you prefer a sweeter glaze, mix a tablespoon of honey or maple syrup into the marinade.
• Don’t be afraid to experiment with different herbs. Thyme, rosemary, or oregano can all be used in place of, or in addition to, the dill.

Serving & Storage Suggestions

Serve the cedar planked salmon immediately after cooking for the best flavor and texture. It pairs wonderfully with grilled vegetables, a fresh salad, or a simple side of rice or quinoa.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salmon in a preheated oven at 275 degrees Fahrenheit or in a microwave until heated through. Avoid overcooking when reheating to prevent the salmon from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	291 kcal	N/A
Calories from Fat	144 kcal	50%
Total Fat	16 g	24%
Saturated Fat	2.4 g	11%
Cholesterol	88.7 mg	29%
Sodium	696.4 mg	29%
Total Carbohydrate	0.8 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	34.2 g	68%

Variations & Substitutions

• For a spicier kick, add a pinch of red pepper flakes to the olive oil mixture.
• If you don’t have fresh dill, dried dill can be used as a substitute. Use about 1 teaspoon of dried dill for every tablespoon of fresh dill.
• For a different citrus flavor, use lime zest and lime juice instead of lemon.
• You can also use individual salmon fillets instead of a whole salmon fillet. Adjust the cooking time accordingly.
• To make this recipe Paleo-friendly, ensure your olive oil is a high-quality extra virgin variety and omit any non-Paleo additions.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the cedar plank?
A: Soaking the cedar plank prevents it from catching fire on the grill. The water-logged plank steams the salmon as it cooks, imparting a subtle cedar flavor and keeping the fish moist.

Q: How do I know when the salmon is done?
A: The best way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the salmon; it should register 130 degrees Fahrenheit. The salmon should also be opaque and flake easily with a fork.

Q: Can I use other types of wood planks?
A: Yes, you can use other types of wood planks, such as alder or maple. Each type of wood will impart a slightly different flavor.

Q: What if I don’t have a grill?
A: You can also cook cedar planked salmon in the oven. Preheat your oven to 400 degrees Fahrenheit and place the soaked plank with the salmon on a baking sheet. Bake for 15-20 minutes, or until the salmon is cooked through.

Q: Can I prepare the salmon ahead of time?
A: Yes, you can prepare the salmon with the olive oil mixture and store it in the refrigerator for up to 24 hours before grilling. Just be sure to keep the salmon covered tightly.

Final Thoughts

This cedar planked salmon is more than just a meal; it’s an experience. The smoky, woodsy aroma combined with the bright, fresh flavors of garlic, lemon, and dill creates a symphony of tastes that is sure to impress. I encourage you to try this recipe and share your feedback. Pair it with a crisp white wine and some grilled asparagus for a complete and unforgettable meal. Enjoy!