I know that I’ve been posting tons of salmon recipes lately, but I just can’t help myself. With every recipe, I tell myself that I have found my new favorite. This salmon recipe is definitely another favorite. It’s perfect as an easy weeknight meal.
Cooking with cedar planks is a great way to infuse salmon with a lush, smoky flavor. The salmon is succulent and doesn’t need many additional seasonings. I added a few slices of lemon and sprigs of dill to keep this dish light and fresh.
It is important to soak the cedar grilling planks for a couple of hours before placing them on the grill. Otherwise, your planks will just go up in flames. For extra flavor, soak the planks in wine or cider.
Also, don’t place the planks directly over the flames. Since we use a charcoal grill, I placed all of the hot briquettes off to one side. This creates a hot and cool side of the grill, preventing the planks from burning. Then, just close the lid until the salmon is flaky and cooked to your liking.
If your planks don’t burn, you can use the same ones all summer long!
I always keep a little spray bottle filled with water on hand when cooking with cedar planks. If I see any small flames, I can extinguish them immediately. However, keeping the hot coals away from the planks almost eliminates the need for the water.
After grilling, soak the planks in water to make sure that they are not still smoldering. A trashcan in flames is a quick way to ruin dinner.
I served this cedar plank salmon with a light horseradish dill sauce. You may leave out the horseradish if you don’t want a spicy sauce.
If you have any leftover salmon, it makes the perfect addition to a light salad. Remove the skin and serve it cold over a bed of lettuce. You can even use the horseradish dill sauce as a dressing!
- 2 cedar planks
- 4 6 oz. salmon fillets
- 1 lemon, sliced
- 4 sprigs baby dill
- salt and pepper, to taste
- 1 cup sour cream
- juice of 1 lemon
- 2 bunches baby dill, finely chopped
- 1 tbsp prepared horseradish, more to taste
- 1 large shallot, diced
- Soak the cedar planks in water for two hours, then pat dry.
- Heat the grill over medium-high heat. While the grill is warming up, prepare the salmon. Add a generous sprinkle of salt and pepper to the salmon. Cover with a few slices of lemon and a sprig of dill. Set aside.
- Add the wet cedar planks to the grill, away from any flames. Once the planks are hot, flip the planks over and add the salmon, skin-side-down. Cover and grill until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare (USDA recommends a safe internal temperature of 145 degrees Fahrenheit). Serve with a drizzle of horseradish dill sauce.
- In a small bowl, mix all of the ingredients together. Refrigerate until ready for use.