Prep 9 hrs
Cook 15 mins
You will need 2 (15 x 6-inch) cedar grilling planks, and plan ahead the planks must be soaked in water for a minimum of 9 hours! This is a never fail recipe with complete instructions for the best tasting cedar-plank salmon you will ever have! Try to use seasoned salt for this, it really brings out tons of flavor! This salmon is even delicious without the lemon topping, adjust all ingredients to taste for the topping.
- 4 (6 ounce) fresh salmon fillets (about 6-ounces each)
- seasoning salt
- black pepper
- 2 tablespoons fresh dill (or to taste or use dried dill)
- 2 tablespoons fresh parsley
- 3 tablespoons lemon juice
- 2 tablespoons oil
- 1⁄2 teaspoon black pepper
- white salt (optional)
- Do this 9 hours or more ahead; place the cedar planks in water to completely cover them (use a heavy object to place on top of them to weigh down the planks).
- When ready to grill, for the topping; in a bowl combine the dill, parsley, lemon juice, oil and minced fresh garlic; set aside.
- Sprinkle the salmon with the seasoned salt and black pepper.
- Set grill to about 350 - 400°F.
- Remove the planks from water and place the planks on the cooking grate and grill covered for 2 minutes or until the planks begin to LIGHTLY smoke.
- Place 2 fillets on each of the cedar planks; cover with grill lid and cook for 15-18 minutes or until the fish flakes with a fork.
- Using a heat-proof spatula remove the fish from planks and transfer to serving plates.
- Carefully remove the planks from the grill using long tongs.
- Spoon the herb mixture over the fish and serve immediately.
Delicious Recipe! Even my 3 kids loved it and they don't usually like fish! In addition to the recipe I sprinkled some lemon juice over the seasoning salt and the pepper on the fish before grilling it. Thank you for sharing the recipe! We will be using it often!!
Simple, easy, yum! I have a bunch of 12x12x2" western red cedar cutoffs from a project, and was looking for a good recipe to use them. This was it! It was March in the Northern Midwest, so in lieu of grilling I used my oven set at 375. Smelled wonderfully throughout my house, although cooking time was higher for me; could be oven, could be 2" thick plank, could be thick salmon filets. Definitely will cook this again, especially in summer when garden has fresh parsley and dill!
A nice recipe for salmon. I'd not used cedar planks before and was curious to try them out. Our fillets were not that thick (less than 6 oz each) so I only cooked them for about 12 or 13 minutes. The topping added a nice flavor (I had to use dried dill...would have preferred fresh). I don't know why, but we didn't detect really any "cedar" flavor in the fish. Due to the expense of the cedar planks, I would probably not make salmon this particular way again.