Editors' Pick
Grilled Cedar Plank Salmon With Lemon-Dill Topping
photo by DianaEatingRichly
- Ready In:
- 9hrs 15mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 4 (6 ounce) fresh salmon fillets (about 6-ounces each)
- seasoning salt
- black pepper
-
LEMON TOPPING
- 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)
directions
- 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!
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Reviews
-
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!
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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.
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Awesome recipe! Another winner from Kittencal. Salmon recipes should be fairly simple with not a lot of ingredients, you don't want to hide the flavour. I used fresh sockeye and today felt like a trying a more traditional recipe. I had to rush the cedar planks and could only soak for 3-4 hrs. worked out fine, a little charring on the sides and corners. Also, I poured the marinade over the fish right before placing on the planks. It infused a wonderful, smoky lemon and dill flavour, will make this one again!
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