Cedar Plank Salmon

This restaurant-quality cedar plank salmon transforms your backyard barbecue into a gourmet experience. The cedar plank infuses the fish with a subtle smoky flavor while keeping it incredibly moist and tender. With aromatic herbs, garlic-infused oil, and a perfect peppercorn crust, this impressive dish is surprisingly simple to master.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: American

Keyword: Fish

Prep Time: 1

Cook Time: 12

Soaking Time: 1

Total Time: 1 1 12

Servings:

Calories: 285kcal

Equipment

BBQ

Ingredients

1 cedar plank 10 inches long, 6-8 inches wide, 3/4 inch thick, construction grade
4 6 ounce fresh Atlantic salmon fillets, about 1 inch thick, skin removed
4 tablespoons roast garlic infused olive oil
4 tablespoons finely chopped shallots or red onions
Fresh dill sprigs
1 lemon cut in half
Coarsely crushed black peppercorns
Coarsely crushed pink peppercorns
Coarse salt

Instructions

Soak the cedar plank in water for at least 24 hours before cooking, weighing it down with cans to keep it fully submerged.
Start your barbecue and heat it to high temperature.
Rub the salmon fillets all over with the garlic-infused olive oil.
Sprinkle each fillet with chopped shallots and top with fresh dill sprigs.
Squeeze lemon juice over each fillet and finish with crushed black and pink peppercorns.
Place the soaked plank on the BBQ and sprinkle with coarse salt.
Close the cover for 2 minutes or until the top of the plank is nearly dry.
Place the seasoned salmon fillets on top of the plank.
If using a two-burner BBQ, turn off the burner beneath the plank. For single burner, reduce heat to lowest setting.
Close the cover and cook for 10-12 minutes until fish is nearly cooked through.
Squeeze additional lemon juice over the cooked salmon before serving.

Notes

Always keep a spray bottle of water nearby in case the cedar plank starts to burn or flame up.
Cedar planks can only be used once, so confirm it's completely extinguished before disposal.
Look for construction-grade cedar planks at hardware stores, which are often more affordable than specialty cooking planks.
The salmon is done when it flakes easily with a fork but still appears slightly translucent in the center.
Let the plank dry on top for the full 2 minutes before adding fish to prevent sticking and confirm proper smoking.
Substitute shallots with red onions for a stronger flavor, or use green onions for a milder taste.
Make-ahead tip: Season the salmon up to 2 hours before cooking and refrigerate covered.

Nutrition