Description
If you’re looking to elevate your salmon game, there’s no better method than Cedar Plank Salmon.
Ingredients
Scale
- 1 salmon fillet (about 1 ½ pounds, skin on)
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish (optional)
- 1 cedar plank, untreated and food-safe
Instructions
- Soak the cedar plank: At least 1–2 hours before cooking, soak the cedar plank in water. Submerge it fully in a large baking dish or sink. This step is crucial to prevent burning on the grill.
- Preheat the grill: Preheat your grill to medium heat (375–400°F). If using charcoal, build a two-zone fire so you can control direct heat.
- Prepare the salmon: Pat the salmon dry with paper towels. In a small bowl, mix the Dijon mustard, olive oil, brown sugar, lemon zest, salt, and pepper.
- Season the fish: Place the soaked plank on the hot grill grates for 2 minutes to preheat. Remove and carefully place the salmon, skin-side down, on the warmed plank. Brush the top of the salmon with the mustard mixture.
- Grill the salmon: Place the plank (with salmon) back on the grill over indirect heat. Close the lid and cook for 15–25 minutes, depending on the thickness, until the salmon is opaque and flakes easily.
- Serve and enjoy: Remove from the grill and garnish with fresh herbs and lemon wedges. Serve directly on the plank for a rustic, eye-catching presentation.
Notes
Always soak the plank to prevent it from catching fire
Use indirect heat so the plank smolders rather than burns
Don’t reuse the plank it’s a one time use item
Keep a spray bottle of water nearby in case of flare ups
Let the plank heat up first for extra smoky flavor
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 4g
- Protein: 32g
Keywords: Cedar Plank Salmon