Cedar Planked Salmon
Ingredients
The Basics
  • 2 1/2 – 3pounds Salmon filletswith skin on
  • 1tablespoon olive oil
  • 1/4teaspoon sea salt
  • fresh black pepperdon’t be shy – use a bunch*
  • 1 lemonjuice and zest from ½ of the lemon ½ thinly sliced
  • 1tablespoon fresh dillminced
  • 1tablespoon fresh parsleyminced
  • 2 – 3tablespoons white wineor whatever you’re using to soak the planks with.
For the Grill
  • white wine, Madeira, sake, or cider (enough to soak the planks).
  • cedar planks big enough to accommodate your fillets*
Instructions
  1. In a shallow dish, soak the cedar planks for at least one hour before grilling, preferably two.
  2. In a jar with a tight sealing lid, combine all the ingredients except the salmon and shake well.
  3. 15 minutes before your grill is ready, place the salmon in a shallow baking dish and pour the grilling sauce over the top to marinate lightly.
  4. Heat your barbeque to 350 degrees F.
  5. Lay the soaked planks on the grill, with a bit of room between them.
  6. Brush the salmon with the grilling sauce on the non-skin side, and lay on the planks with skin side down and garnish along the top with lemon slices. Close the lid.
  7. Cook covered for 10 – 15 minutes, small fillets will cook quicker. They’re ready when the tip of a knife inserted into the center of the meatiest part flakes apart easily and they’re a uniform, opaque pink.
Recipe Notes

*Fresh ground black pepper is one of the best investments that you can make for your basic spice selections. See Foodal’s top recommended pepper grinders for more information.

**Look for cedar planks in the seafood section of your grocer’s, the fish market or where BBQ’s and smokers are sold or order a few from Amazon.

Planks can be reused until they become too charred. Just wash up with your BBQ tools and remove any skin that’s stuck to the surface, rinse and air dry before storing.

See Foodal’s Guide to Plank Grilling for more information on this technique.

Planked Grilled Salmon Recipe | Foodal.com