Cedar Plank Salmon with Cucumber Dill Sauce
Elevate your grilling game with Cedar Plank Salmon topped with a refreshing Cucumber Dill Sauce—a recipe that combines smoky, tender fish with a creamy, tangy topping for the ultimate summer meal. Marinated in olive oil, lemon juice, and fresh dill, the salmon is grilled to perfection on a cedar plank, infusing it with a subtle woodsy aroma. The star of the dish is the luscious yogurt-based sauce, made with finely diced cucumber, honey, garlic, and chopped dill for a vibrant burst of flavor. This easy yet elegant dish is perfect for entertaining, offering restaurant-quality results with simple ingredients. Serve the salmon hot off the plank, garnished with fresh dill and lemon wedges for a bright, zesty finish. Whether you’re hosting a backyard barbecue or looking for a quick dinner idea, this cedar plank salmon recipe is a showstopper.
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Recipe Information
Ingredients
- 1 cedar plank (for grilling)
- 4 6-ounce pieces salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill (chopped)
- 1 cup plain Greek yogurt
- 0.5 cup cucumber (peeled, seeded, and finely diced)
- 1 clove garlic (minced)
- 1 teaspoon honey
- 1 tablespoon fresh dill (for garnish)
- 4 lemon wedges (for serving)
Instructions
Submerge the cedar plank in water and soak for at least 1 hour or up to 4 hours to prevent it from catching fire on the grill.
Preheat the grill to medium heat (around 375°F/190°C).
Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season with salt, black pepper, and lemon juice. Set aside.
In a mixing bowl, combine the Greek yogurt, diced cucumber, minced garlic, honey, 2 tablespoons of chopped dill, and a pinch of salt. Stir well and refrigerate the cucumber dill sauce until ready to serve.
Place the soaked cedar plank on the grill grates and close the grill lid. Heat the plank for 3-4 minutes until it begins to smoke.
Carefully place the seasoned salmon fillets skin-side down on the heated cedar plank. Close the grill lid and cook for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Transfer the cedar plank with the salmon to a heatproof surface or plate.
Serve the salmon hot with a generous dollop of cucumber dill sauce on top. Garnish with additional fresh dill and serve with lemon wedges on the side.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 241 mg | 5% | |
*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.
