Cedar Plank Salmon
Grilling salmon on a soaked cedar plank infuses every bite with a gentle smoky woodsy aroma. The plank insulates the fish for perfectly moist and flavorful results.
Smoky cedar-infused grilled salmon with a sweet herb glaze.
Nutrition per serving
Ingredients
protein
equipment
glaze
herbs
seasoning
garnish
Instructions
Soak the Cedar Plank
Fully submerge the cedar plank in water for at least one hour before grilling. Use a heavy pot or bowl to weigh it down so it stays fully submerged. A longer soak of up to two hours produces even more steam and reduces charring.
Prepare the Glaze and Salmon
In a small bowl mix brown sugar, Dijon mustard, soy sauce, and minced garlic until combined. Pat the salmon dry with paper towels and season the flesh side with black pepper. Spread the glaze evenly over the top of the fillet.
Preheat the Grill
Heat your grill to medium-high heat, around 400 to 425 degrees Fahrenheit. Place the soaked cedar plank directly on the grill grates and close the lid. Heat the plank for three to four minutes until it begins to smoke and crackle.
Grill the Salmon
Place the glazed salmon skin side down onto the hot cedar plank. Close the lid and grill for 14 to 18 minutes depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. Do not flip the salmon.
Rest and Serve
Carefully remove the plank from the grill using heat-resistant gloves. Let the salmon rest on the plank for three minutes before serving. Top with fresh dill and lemon slices and serve directly from the plank for dramatic presentation.
Substitutions
Common mistakes
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