Grilled Cedar Plank Salmon With Lemon-Dill Topping

The first time I tasted cedar plank salmon, I was skeptical. Grilling on wood? It sounded messy, complicated, maybe even a little… rustic. But then the smoky aroma hit me, followed by the first bite of the impossibly tender, flavorful fish. I was hooked. It was at a small cabin overlooking a lake in the Pacific Northwest, the sunset painting the water in hues of orange and pink. This recipe brings me right back to that moment, recreating the magic of simplicity and pure, delicious flavor.

Recipe Overview

• Prep Time: 9 hours 15 minutes (includes soaking time)
• Cook Time: 20 minutes
• Total Time: 9 hours 35 minutes
• Servings: 2-4
• Yield: 2-4 servings
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 4 (6-ounce) fresh salmon fillets (about 6-ounces each)
• Seasoning salt
• Black pepper

LEMON-DILL TOPPING

• 2 tablespoons fresh dill (or to taste or use dried dill)
• 2 tablespoons fresh parsley
• 3 tablespoons lemon juice
• 2 tablespoons oil
• ½ teaspoon black pepper
• White salt (optional)

YOU WILL ALSO NEED

• 2 (15 x 6-inch) cedar grilling planks

Equipment Needed

• Grill
• Large container for soaking planks
• Heavy object to weigh down planks (e.g., a brick or large can)
• Small bowl
• Spatula
• Long tongs

Instructions

1. Begin at least 9 hours ahead of grilling. Submerge the cedar planks completely in water. To ensure they stay submerged, place a heavy object on top of them to weigh them down. Proper soaking is crucial to prevent the planks from catching fire on the grill.

2. When ready to grill, prepare the lemon-dill topping. In a small bowl, combine the fresh dill, fresh parsley, lemon juice, oil, and black pepper. If desired, add a pinch of white salt to taste. Mix well and set aside. This vibrant topping perfectly complements the richness of the salmon.

3. Prepare the salmon fillets. Sprinkle both sides of each fillet generously with seasoning salt and black pepper. Be sure to evenly coat the fish to enhance its natural flavors.

4. Preheat your grill to medium heat, aiming for a temperature between 350 – 400°F. A consistent temperature is key for even cooking.

5. Remove the soaked cedar planks from the water. Place the wet planks directly on the preheated cooking grate of the grill. Close the grill lid and grill the planks, covered, for about 2 minutes, or until the planks begin to lightly smoke. This step infuses the planks with a smoky flavor that will transfer to the salmon.

6. Carefully place 2 salmon fillets on each of the smoking cedar planks. Arrange the fillets so they are evenly spaced on the plank.

7. Close the grill lid and cook for 15-18 minutes, or until the salmon is cooked through and easily flakes with a fork. The exact cooking time will depend on the thickness of the fillets and the grill temperature. It is important not to overcook the salmon, as it will become dry. To test for doneness, gently insert a fork into the thickest part of a fillet and twist. If the fish separates easily into flakes, it is ready.

8. Once the salmon is cooked, use a heat-proof spatula to carefully remove the salmon from the planks and transfer it to serving plates. Avoid breaking the fillets during the transfer.

9. Using long tongs, carefully remove the cedar planks from the grill. They will be hot, so use caution. Discard the planks after use.

10. Spoon the prepared lemon-dill topping generously over the cooked salmon fillets. Serve immediately and enjoy! The bright, herbaceous topping adds a refreshing contrast to the smoky, savory salmon.

Expert Tips & Tricks

• Soaking Time: Don’t skimp on the soaking time! The longer the planks soak, the less likely they are to catch fire. If you’re short on time, you can try microwaving the planks in water for a few minutes to speed up the process.
• Plank Prep: For enhanced flavor, consider soaking the planks in wine, apple cider, or even beer instead of water. This will impart subtle notes to the salmon.
• Grill Temperature: Maintaining a consistent grill temperature is crucial. If the grill gets too hot, the planks may char or catch fire. If it’s too cool, the salmon will take longer to cook.
• Salmon Skin: You can grill the salmon with the skin on or off, depending on your preference. If grilling skin-side down, the skin will become crispy and delicious.
• Topping Variations: Feel free to experiment with different herbs and spices in the topping. Garlic, capers, or a touch of red pepper flakes can add a unique twist.
• Prevent Sticking: Lightly oil the cedar plank before placing the salmon on it to help prevent sticking.

Serving & Storage Suggestions

Serve the Grilled Cedar Plank Salmon immediately after cooking for the best flavor and texture. It pairs perfectly with grilled vegetables like asparagus, zucchini, or bell peppers. A side of quinoa, rice, or couscous also complements the dish nicely.

Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 300°F or in a microwave. Be careful not to overcook the salmon during reheating, as it can become dry. The lemon-dill topping is best enjoyed fresh, but can also be stored in the refrigerator for up to a day. It is not recommended to freeze cooked salmon.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	555.8 kcal	N/A
Calories from Fat	256 g	46%
Total Fat	28.5 g	43%
Saturated Fat	4.5 g	22%
Cholesterol	154.8 mg	51%
Sodium	255.3 mg	10%
Total Carbohydrate	2.2 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.6 g	2%
Protein	69.3 g	138%

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

Variations & Substitutions

• Herb Variations: If you don’t have fresh dill or parsley, you can substitute with other fresh herbs like chives, tarragon, or oregano. Dried herbs can also be used, but use about half the amount as fresh herbs.
• Citrus Twist: Experiment with different citrus juices in the topping, such as lime or orange juice. This can add a unique flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes to the topping for a touch of heat.
• Maple Glaze: For a sweeter flavor, brush the salmon with maple syrup during the last few minutes of grilling.
• Wood Choice: While cedar is the most common wood for plank grilling, you can also use alder, maple, or cherry planks for different flavor nuances.
• Salmon Alternative: If you don’t have salmon, you can use other types of fish like trout, cod, or halibut. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use dried dill instead of fresh dill?
A: Yes, you can use dried dill. Use about half the amount of dried dill as you would fresh dill, as dried herbs are more concentrated in flavor.

Q: How do I know when the salmon is cooked through?
A: The salmon is cooked through when it easily flakes with a fork. Gently insert a fork into the thickest part of a fillet and twist. If the fish separates easily into flakes, it is ready.

Q: Can I prepare the lemon-dill topping ahead of time?
A: Yes, you can prepare the lemon-dill topping up to a day ahead of time and store it in the refrigerator. The flavors will meld together, enhancing the taste.

Q: What if my cedar plank catches fire?
A: If your cedar plank catches fire, carefully remove it from the grill using long tongs. Make sure the planks are thoroughly soaked before grilling to prevent them from catching fire. Keep a spray bottle filled with water nearby to extinguish any flames.

Q: Can I use this recipe in the oven if I don’t have a grill?
A: Yes, you can bake the salmon on the cedar plank in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the salmon is cooked through.

Final Thoughts

This Grilled Cedar Plank Salmon with Lemon-Dill Topping is more than just a recipe; it’s an experience. The smoky aroma, the tender, flavorful fish, and the vibrant topping all come together to create a truly memorable dish. Don’t be intimidated by the grilling technique – it’s easier than you think, and the results are well worth the effort. Gather your friends and family, fire up the grill, and enjoy the taste of summer with this unforgettable recipe. I would love to hear your feedback and see your creations, so please share your experience and photos. Consider pairing this salmon with a crisp white wine or a refreshing cucumber salad for the perfect meal!