Incredibly flavorful, surprisingly healthful and great on the grill, salmon has gone from a Northwestern specialty food to one of America’s favorite meals. But to really bring out this seafood’s bold essences, as well as protect its delicate flesh from overcooking, grilling gurus know to cook cedar plank grilled salmon.
Cedar plank grilled salmon recipe
- 1 cedar wood plank, look for them at your local grocery store
- wine, beer, sake or cider (for soaking your wood plank)
- 2 1/2 lbs salmon fillet, with skin attached
- sea salt and pepper, to taste
- 3/4 cup brown sugar
- 1 tsp cayenne pepper
- 1 tsp lemon juice
- slices lemon, for garnish
- dill, for garnish
- Soak cedar plank in wine, cider, etc. for a minimum of 3 hours. Set a heavy pot on top of the plank to keep it submerged.
- Light your grill and set temperature to 350 degrees.
- Rub salt, pepper, brown sugar and cayenne pepper onto the flesh side of your salmon. Place fish, skin side down, on the wiped-dry plank then drizzle fish with lemon juice.
- Place plank on grill grate and close cover. Cook for 10–12 minutes. Check for doneness by carefully piercing with a grill fork and looking for a uniformly pink center.
- Remove salmon from grill and transfer to a cutting board. Peel off skin and garnish with dill and lemon slices.
Soaking your board will not only prevent your plank from burning, it will also infuse the salmon with steamy moistness as it cooks.