Cedar Planked Salmon
Grilling salmon on a cedar plank infuses the fish with a delicious smoky flavor while keeping it moist and tender. This simple and elegant dish is perfect for a summer barbecue or any gathering.
Equipment
- 1 cedar plank soaked in water for at least 1 hour
- 1 grill gas or charcoal
- 1 bowl for marinade
- 1 whisk or fork
- 1 fish spatula
- 1 basting brush optional
- 1 thermometer optional
Ingredients
- 1 ½ pounds salmon fillet (skin-on)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh herbs (such as dill or parsley, for garnish)
Instructions
- Soak the cedar plank in water for at least 1 hour before grilling.
- In a bowl, combine olive oil, lemon juice, minced garlic, brown sugar, smoked paprika, salt, and black pepper. Whisk until well combined.
- Place the salmon fillet in a shallow dish and pour the marinade over it. Cover and let it marinate for about 15 minutes at room temperature.
- Preheat the grill to medium heat (about 375°F or 190°C).
- Remove the cedar plank from the water, pat it dry, and place it on the grill grates. Heat the plank for about 3-5 minutes until it starts to crackle and smoke.
- Carefully place the marinated salmon onto the cedar plank, skin-side down.
- Close the grill lid and cook the salmon for about 12-15 minutes, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Once cooked, remove the cedar plank from the grill and let the salmon rest for a few minutes.
- Carefully lift the fish off the plank using a fish spatula and garnish with fresh herbs before serving.
Notes
Adjust the seasoning in the marinade to your taste. Feel free to experiment with herbs and spices.
Serve with grilled vegetables, rice, or a fresh salad for a complete meal.
Ensure the grill is well-ventilated when using the cedar plank to avoid excessive smoke buildup.