Cedarwood
Infuse your next seafood feast with the irresistible aroma of wood-fired cooking using this Cedarwood Salmon recipe. Featuring tender, flaky fillets of salmon grilled on a cedarwood plank, this dish delivers a perfect harmony of smoky, citrusy, and savory flavors. The fish is brushed with olive oil and seasoned with a tantalizing blend of smoked paprika, garlic powder, salt, and pepper, then topped with fresh lemon slices for a zesty finish. The cedarwood plank not only imparts a rich, earthy smokiness but also keeps the salmon moist as it grills to perfection. Quick to prep and bursting with flavor, this recipe is perfect for backyard barbecues or a sophisticated al fresco dinner. Garnish with a touch of fresh dill for an elegant presentation, and pair with your favorite grilled vegetables or a light salad for a complete, restaurant-quality meal at home. Keywords: cedarwood salmon, grilled salmon, smoky salmon recipe, cedar plank cooking, easy salmon dinner.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on)
- 1 piece cedarwood plank
- 2 tablespoons olive oil
- 1 piece lemon
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons fresh dill (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Submerge the cedarwood plank in water and let it soak for at least 1 hour. This prevents burning and enhances the smoky flavor.
Preheat your grill to medium heat (approximately 375°F or 190°C).
Pat the salmon fillets dry with paper towels and brush each fillet with olive oil on both sides.
Season the fillets with salt, black pepper, smoked paprika, and garlic powder. Rub the seasoning gently into the flesh.
Cut the lemon in half. Squeeze the juice of one half over the fillets and slice the other half into thin rounds for grilling.
Remove the cedarwood plank from the water and place it on the preheated grill grates. Close the grill lid and heat the plank for 3–4 minutes until it begins to smoke and crackle slightly.
Carefully place the salmon fillets skin side down onto the smoking plank. Lay a lemon slice on top of each fillet.
Close the grill lid and let the salmon cook for 15–20 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
Using tongs or a spatula, carefully remove the cedar plank with the salmon from the grill. Let it rest for a minute before serving.
Garnish with fresh dill, if desired, and serve alongside your favorite side dishes.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.8 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1646 mg | 35% | |
*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.
