Simple Cedar Plank Salmon

Enjoy a restaurant experience at home with this surprisingly simple recipe. The cedar plank infuses the salmon with heavenly notes of woodsmoke while keeping it moist and tender. And the summer-fresh medley of lemon and seasonings makes it a must-try, must-repeat meal family and guests will adore.

Prep time:

20 minutes + 1–3 hours marinating time
Cook time:

15–20 minutes
Makes:

4 servings

Ingredients

Cedar plank(s), food-grade or untreated
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (5 g) fresh dill, roughly chopped
5 tsp (20 ml) pure maple syrup (or honey)
1 tbsp (15 ml) lemon juice
1 tbsp (6 g) lemon zest, finely grated
2 tsp (2 pcs / 6 g) garlic, minced
½ to 1 tsp (3 to 6 g) salt
½ tsp (1 g) black pepper, preferably freshly ground
2 tsp (6 g) capers, roughly chopped
1 whole side of salmon (16–24 oz / 452–680 g) OR 4 pcs salmon fillets (4–6 oz / 113–170 g per piece) preferably skin on, pat dry
Optional:
Lemon slices
Fresh dill
Garnishes:
2 lemons, cut in half
Maldon salt (optional)

Soak a food-grade or untreated cedar plank(s) in water for at least 1 hour. (Check for manufacturer’s recommendation if using a store-bought plank.) Ensure the plank is large enough to hold the side of salmon or salmon fillets. To prevent the plank(s) from floating, weigh the plank(s) down with cans or a pot filled with water.
In a small bowl, use a fork to whisk together olive oil, chopped dill, maple syrup, lemon juice, lemon zest, garlic, salt, and black pepper until the salt dissolves. Reserve 1–2 tablespoons of the marinade and stir in the chopped capers; set aside.
Place the remaining marinade into a dish large enough to fit the salmon. Place salmon into the marinade, massage and flip to ensure all sides are coated; place flesh down to finish. Cover and place into the fridge to allow flavours to meld; 1–3 hours.
Remove dish from fridge about 30 minutes before grilling to allow salmon to come to room temperature.
Preheat grill to medium-high heat (350–450°F). Maintain a temperature between 400–450°F range.
Place the soaked cedar plank(s) onto the grill and close the lid; 5 to 10 minutes or until the plank(s) begins to smoke and gets slightly charred.
Flip the plank(s) over and place the room temperature salmon, skin side down, onto the charred side of the plank. If desired, lay lemon slices and additional fresh dill over the salmon.
Close the lid and grill until salmon is just cooked through and flakes easily when the thickest part is tested with a fork; 15 to 20 minutes. Note that the grilling time will depend on the thickness and size of the salmon and the temperature of the grill. The internal temperature of the salmon should be between 125–135°F. The salmon will continue to cook when it comes off the grill.
At the 10-minute mark, quickly open the lid and place the lemon halves, cut side down, onto the grill to char. This is also a good time to check the temperature of the salmon or gently test it with a fork. The fish is ready when it flakes easily when lightly prodded with a fork.
When salmon is done, use tongs and/or large, sturdy heatproof spatulas to carefully remove the plank(s) from the grill and place them onto a heatproof work surface or rimmed baking sheet. Remove the charred lemon halves from the grill. Let salmon rest for about 3 to 5 minutes before serving.
Spoon the reserved lemon-dill caper sauce over the salmon. Serve the salmon on the plank(s) with the charred lemon halves. Or portion (with or without the skin) and place onto individual plates. If desired, allow guests to season their salmon with Maldon salt to taste.

Other fish that taste great grilled on cedar planks, and can be used instead of the salmon in this recipe, are trout or pickerel (walleye).
Ideally, the cedar plank(s) should be at least ½-inch thick. This prevents the wood from catching on fire and allows you to reuse the planks.
Allow your salmon to come to room temperature before grilling. This will ensure the salmon cooks more evenly.
To check the temperature of your salmon, insert the probe into the thickest part. Remove the salmon from the grill when it is between 125–135°F as the residual heat will continue to raise the internal temperature of the fish as it rests.
Serve the salmon alongside a bed of rice, salad, or warm bread.