Cedar Plank Salmon
Ingredients
- 1 plank cedar grilling plank (untreated, food-safe) – soaked
- 8 cups water
- 2 pounds salmon fillet, skin-on – patted dry
- 1 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 lemon lemon – thinly sliced
- 1 lemon lemon – cut into wedges (for serving)
- fresh dill sprigs – for serving
Instructions
1. Submerge the cedar grilling plank in 8 cups cold water for 1 hour, weighting it to keep it fully underwater; preheat the grill to medium (375–400°F) during the last 10 minutes.
2. Pat the salmon fillet dry, brush all over with olive oil, and season evenly with kosher salt and black pepper.
3. Arrange the thinly sliced lemon over the surface of the fish.
4. Shake excess water from the soaked plank, set it directly on the grill grates, and place the seasoned fish on the plank, skin side down. Close the lid and cook until the thickest part flakes easily and registers 125°F for medium, 12–18 minutes depending on thickness.
5. Transfer the plank to a heatproof surface and let the fish rest for 5 minutes to finish cooking gently.
6. Serve with lemon wedges and scatter with fresh dill sprigs.
Cedar plank salmon pairs the rich, buttery texture of salmon with the sweet, woodsy aroma of smoldering cedar. The gentle plank heat keeps the fish moist while allowing the exterior to firm up and edges to lightly caramelize. Bright lemon and fresh herbs lift the smoky flavor, making a dish that is both simple and deeply aromatic.
Rooted in the Pacific Northwest, plank-cooking salmon traces back to Indigenous coastal traditions that used boards and open fire to roast fish. The method migrated to backyard grills and restaurant kitchens, where it became a hallmark of seasonal salmon cookery. Today it remains a beloved way to honor the fish’s natural flavor while nodding to a regionally significant technique.