Name: Cedar Plank Salmon
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole cedar grilling planks; 4 fillet salmon fillets; 3 tbsp maple syrup; 2 tbsp dijon mustard; 1 tbsp soy sauce; 3 clove garlic; 2 whole lemon; 2 tbsp fresh dill; 1 tsp kosher salt; 1/2 tsp black pepper

← Recipes · Grilled · Cedar Plank Salmon

370 cal35g protein11g carbs21g fat640mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Cedar Plank Salmon

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Grilled65 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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cedar grilling planksuntreated, sold for grilling, about 12 x 6 inches2 whole

salmon filletsskin-on, about 6 oz each, pin bones removed4 fillets

maple syrup3 tbsp

dijon mustard2 tbsp

soy sauce1 tbsp

garlicminced3 cloves

lemonone zested and juiced, one sliced into thin rounds2 whole

fresh dillchopped, plus extra for serving2 tbsp

kosher salt1 tsp

black pepper1/2 tsp

Cook it to

Salmon145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Soak the cedar planks fully submerged in a baking dish or sink of water for at least 1 hour, weighing them down with a heavy plate or can so they stay under. A well-soaked plank smolders and smokes instead of catching fire.

2While the planks soak, whisk the maple syrup, dijon mustard, soy sauce, garlic, lemon zest, 1 tablespoon of the lemon juice, and the chopped dill in a small bowl. Pat the salmon dry and season the flesh side with the salt and pepper.

3Heat the grill to medium-high, about 400 to 425°F, with the lid closed. If you have a gas grill, light all burners; on charcoal, bank the coals to one side but leave room to move the planks to a cooler spot if they flare.

4Lift the planks out of the water and set them directly on the grates. Close the lid and let them heat for 3 to 5 minutes, until the undersides are lightly charred and wisps of smoke start curling out. Flip the planks over so the toasted side faces up.

5Lay the lemon rounds in a row down each hot plank and set the salmon fillets skin-side down on top of them. Spoon the glaze over each fillet in a thick layer.

6Close the lid right away to trap the smoke. Grill for 15 to 20 minutes, until the glaze is bubbling and set, the salmon flakes easily at the thickest part, and it reads 125 to 130°F for medium or 140°F for well done. If a plank flames up, mist the flames with water from a spray bottle and keep the lid closed.

7Use two spatulas or tongs to carefully slide each plank off the grill onto a heatproof tray, and let the salmon rest on the plank for 5 minutes. The fish will keep smoking gently as it sits.

8Serve straight from the plank or lift the fillets off the skin with a spatula, with the charred lemon rounds, extra dill, and a squeeze of the remaining lemon juice. The planks and lemon rounds are for flavor and presentation, not eating. When the grill is done, douse the planks with water, let them cool completely, and discard them.