Cedar Plank Salmon

12
Brad Nichols

By
@bmnich

The product of some lake house weekend cooking creativity. This recipe has evolved to become a family favorite - and don't underestimate the salmon salad you could make from leftovers. Enjoy!

Blue Ribbon Recipe

Cedar plank salmon is incredible and something you can make on your grill at home. You don't have to go to a restaurant to have it. Cooking salmon on the wood helps the salmon maintain its moisture. Plus, it adds a wonderful flavor to the salmon. The fish is also layered with flavors of lemon, garlic, dill, and steak seasoning. Delicious served with rice and grilled veggies. After you make this one and realize how easy it is, you will make it again and again.

Note: This is beautifully served on the board, too, if you do not want to move the salmon to a serving platter. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
15 Min
Method:
Barbecue

Ingredients

  • 1
    cedar grilling plank
  • 2-4 lb
    filet of fresh salmon or steelhead - preferably with skin
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    Montreal steak seasoning
  • 1 1/2 tsp
    garlic powder
  • 1 1/2 tsp
    dill weed

How to Make Cedar Plank Salmon

Step-by-Step

  1. Soak cedar plank in water for at least 30 mins before placing on the BBQ.
  2. Wet the non-skin side of filet with the lemon juice.
  3. Season non-skin side of filet with Montreal Steak seasoning, garlic powder, and dill weed. Even coverage is more important than using the full amount of identified seasonings. I usually do this by sight rather than measurement - so seasoning amounts are approximate!
  4. Place the soaked cedar plank onto pre-heated BBQ grill and leave until the fire exposed side of the plank begins to smoke.
  5. Flip the plank over so the smoking/charred side is facing up.
  6. Place the filet - skin side down - onto the plank and close the lid of the grill.
  7. Cooking time will vary between 10-20 mins depending on the heat level of your grill and the thickness of the filet. A great tip to manage this is to keep track of cooking time with a stopwatch or kitchen timer. Look for a bit of white residue to form on the surface of the filet - usually near the natural 'seams' in the meat. When you see this, the fish is cooked. Note the cooking time and adjust going forward to suit your preferred doneness.
  8. The skin of the fish will stick to the plank. So, using a spatula (preferably a fish spatula like the one in my profile picture!), slide the edge of the spatula the full length of the filet between the flesh and the skin to separate the meat from the skin/plank. If done carefully, the entire filet can be transferred to a serving plate in one piece! Garnish with a line of lemon slices along the length of the filet (optional).

Printable Recipe Card

About Cedar Plank Salmon

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Canadian
Collection: Grilling Favorites



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