Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill Recipe - Allrecipes.com
Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill Recipe
  • READY IN ABOUT hrs

Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

Recipe by  

"Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!"

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Ingredients Edit and Save

Original recipe makes 8 (6-ounce) servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
  2. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
  3. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
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Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2007

I made this recipe for guests last night and it turned out great. I am not even a seafood lover, and I liked it. The lemon, garlic, and dill was the perfect flavoring for the salmon. I had never heard of using a cedar plank to grill meat, but I absolutely recommend it especially if you have a gas grill (which does not give the meat as much flavor as a charcoal grill. The cedar plank gave it a slightly smoky flavor. The salmon was wonderful and I will definitely make it again. Just a few things I learned--I would recommend getting the "wild" salmon from Whole Foods--especially for people that typically do not like seafood. It is a little more expensive, but it is worth it. The salmon was very fresh and not "fishy" smelling, and in addition Whole Foods have quality meat there without additives or growth hormone. The plank was very easy to work with(thanks to the reviewer who said they got an untreated cedar plank at Home Depot). I soaked it in water for about 4 hours (make sure to get a brick to hold the plank down--I used a pot and the plank kept going up to the surface.) It took a little bit longer to cook than the recipe said--about 35 minutes. It is hard to tell by the color that the salmon is done, so the meat thermometer is essential. When the salmon got to 130 F it was perfect (medium). Hope this helps, you won't be disappointed with the results!

 
Most Helpful Critical Review
Aug 05, 2010

Do not do this if you have a stainless steel grill. I will turn it black. Layers of tar will build up in the lid of your grill if you smoke food in it often, a fire hazard.

 
Jun 13, 2007

Absolutely, no doubt-about-it, 5-star recipe all the way! Finally found my untreated cedar plank at Home Depot. Soaked it in water for about 4 hours, laid it on the gas grill for 10 minutes at high heat, placed a beautiful Alaskan Copper River sockeye salmon filet on the plank, with the sauce, on the grill at low heat for 25-30 minutes, and it came out utterly moist and SO tender and delicious! Definitely company-worthy. (I would reduce the salt just EVER so slightly, in the future.) Thanks for the great recipe & clear, simple instructions, Pam!

 
Aug 04, 2006

This recipe is the best salmon I've ever had or made. So easy too! We thought it was too saltly so the next time I used about half of what was called for. I purchased my planks and salmon at Costco. Their frozen skinless fillets were great. I would use 6 fillets for this recipe. My husband loved this!

 
Aug 08, 2007

This was my first time planking but did we love it. Soaked the plank fro about 6 hours. Substituted the dill for rosemary (chopped up). Cooking time was 18 minutes. (I only peeked once and had to spray a bit of water on the plank to make sure it wouldn't flare up) As I needed to serve 4 (2 adults and 2 kids) I only had 1.5Lbs of salmon but I could just as well bought 3lbs. When I brought the fish in the house my wife said it smelled like a real restaurant. The kids asked if I could make it again tomorrow and the day after and the day after.

 
Jul 18, 2006

This can only be described as excellent. My husband, who is not the biggest fan of salmon, said that it was the best he'd ever had. I love salmon and thought the same thing. I am so happy to have found a recipe that we both love...now we can have salmon more often! THANKS!!

 
Jun 20, 2008

This was fantastic! The topping was delicious along with the smoke from the cedar plank. I soaked mine for 2 hours and didn't have any problems with it catching fire. It did buckle a little and the bottom got charred but the salmon cooked beautifully. The lemon zest is much more flavorful than simply using lemon juice. Delicious!

 
Jul 15, 2006

Yum-O and finally, a recipe that discusses how to properly prepare the cedar planks! Bravo! Great recipe with a spectacular presentation.

 

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 662 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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