Cedar Plank Salmon
Infuse your next meal with smoky, herbal goodness by preparing this irresistible cedar plank salmon recipe. Perfectly marinated in a zesty blend of olive oil, fresh lemon juice, honey, and Dijon mustard, the salmon is elevated with the earthy aroma of a cedar plank, which imparts a subtle, woodsy flavor as it grills or bakes. Topped with thin slices of lemon and fresh dill, this dish is both visually stunning and packed with vibrant, citrusy notes. Whether you're hosting a backyard barbecue or looking for a gourmet yet approachable dinner idea, this recipe delivers tender, flaky salmon with minimal effort. Plus, the cedar plank makes for an impressive presentation, turning an already delicious dish into a showstopper. Ideal for pairing with roasted vegetables or wild rice, this recipe is your ticket to creating a truly memorable dining experience.
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Recipe Information
Ingredients
- 1 piece Cedar plank
- 1.5 pounds Salmon fillet (skin-on)
- 2 tablespoons Olive oil
- 1.5 tablespoons Lemon juice
- 2 cloves Garlic (minced)
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 lemon (thinly sliced) Lemon slices
Instructions
Begin by soaking the cedar plank in water for at least 1 hour. Fully submerge the plank to prevent it from burning during cooking.
Prepare the marinade by combining olive oil, lemon juice, garlic, honey, Dijon mustard, dill, salt, and black pepper in a small bowl. Mix well until fully incorporated.
Place the salmon fillet in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring it’s evenly coated. Cover and refrigerate for 30-45 minutes to allow the flavors to develop.
Preheat your grill to medium heat, approximately 375°F (190°C). If using an oven, preheat to 375°F (190°C).
Remove the cedar plank from the water and pat it dry with a towel. Lightly oil the surface of the plank to prevent sticking.
Place the marinated salmon fillet, skin-side down, on the cedar plank. Arrange the lemon slices on top of the salmon for an extra burst of citrus flavor.
Transfer the cedar plank with the salmon onto the grill grates (or onto a baking sheet if using the oven). Close the grill lid or oven door and cook for about 15-20 minutes, or until the salmon is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
Carefully remove the cedar plank from the grill or oven, using heatproof gloves or tongs.
Serve the cedar plank salmon immediately, garnished with additional dill if desired, and enjoy with sides like roasted vegetables or wild rice.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 19.3 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
