Cedar Plank Salmon

Name: Cedar Plank Salmon
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cedar grilling plank (untreated, food-grade), soaked for 4 hours; 2 lbs salmon fillets, skin-on; 2 tbsp extra virgin olive oil; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 2 tbsp pure maple syrup; 1 tbsp Dijon mustard; 2 garlic cloves, minced; 1 lemon, half for juice, half sliced; 2 tbsp fresh dill, chopped

Succulent salmon fillets infused with aromatic cedar smoke and glazed with maple and mustard. This fire-cooking method imparts a unique woodsy flavor that enhances the richness of the fish.

255 minMediumServes 4320 cal/serving

AmericanDinnerOpen FirePescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cedar grilling plank (untreated, food-grade), soaked for 4 hours
2 lbs salmon fillets, skin-on
2 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp pure maple syrup
1 tbsp Dijon mustard
2 garlic cloves, minced
1 lemon, half for juice, half sliced
2 tbsp fresh dill, chopped

Instructions

1

At least 4 hours before cooking, submerge 1 soaked for 4 hours cedar grilling plank (untreated, food-grade) in water, weighing it down if necessary to keep it fully immersed. This prevents the wood from burning too quickly on the fire.
2

Prepare your open fire or grill for medium-high heat cooking (about 375-400°F). Position the grate 4-6 inches above the flames.
3

While the fire is heating, pat 2 lbs salmon fillets, skin-on dry with paper towels and place skin-side down on a cutting board.
4

In a small bowl, whisk together 2 tbsp extra virgin olive oil, 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, 2 minced garlic cloves, juice from half the 1 half for juice, half sliced lemon, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
5

Brush the salmon generously with the maple-mustard mixture, reserving some for basting during cooking.
6

Place the soaked cedar plank on the grill grate directly over the fire for 3-5 minutes, until it begins to smoke and crackle slightly.
7

Carefully place the seasoned salmon skin-side down on the hot cedar plank, spacing the fillets evenly.
8

Close the grill or partially cover the cooking area if possible, allowing some smoke to escape.
9

Cook for 12-15 minutes until the salmon reaches an internal temperature of 135°F (57°C) for medium doneness. The fish should flake easily with a fork but still be moist in the center.
10

During cooking, brush the salmon once or twice with the remaining maple-mustard mixture.
11

If the edges of the plank catch fire, spritz them with water from a spray bottle to control the flames.
12

Just before removing from the fire, sprinkle 2 tbsp chopped fresh dill over the salmon and arrange thin slices from the remaining lemon on top.
13

Carefully transfer the cedar plank with the salmon to a heat-safe serving platter. Serve directly from the plank for a rustic presentation.
14

The salmon should rest for 3-5 minutes before serving to allow the juices to redistribute.

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Questions

What internal temperature should Cedar Plank Salmon reach?

The grill runs at about 400 F (about 205 C) in step 2. The longest stretch at that heat is 4 hours, in step 1. The target internal temperature is 135 F (about 55 C), given in step 9. A probe thermometer removes the guesswork.

Why pat it dry first in Cedar Plank Salmon?

Step 3 reads: "While the fire is heating, pat 2 lbs salmon fillets, skin-on dry with paper towels and place skin-side down on a cutting board." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is there a substitute for maple syrup in Cedar Plank Salmon?

The entry for Cedar Plank Salmon calls for 2 tbsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Can I use another fish instead of salmon in Cedar Plank Salmon?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Cedar Plank Salmon uses 2 lbs salmon fillets, skin-on.

Does Cedar Plank Salmon contain fish?

Yes: 2 lbs salmon fillets, skin-on. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Cedar Plank Salmon?

One serving (the recipe makes 4) has 45 g of protein in about 320 calories, alongside 8 g carbohydrate and 15 g fat, plus 2 g fiber and 972 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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