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Grilling season is fast approaching! And my generous window of caring and sharing is wide open right now! This recipe for Grilled Cedar Plank Salmon is one of the most popular dishes I have cooked for client wedding receptions, picnics with friends, and a few other people I don’t even like…kidding; I love you all. For that reason, I am giving you the only thing I have to dazzle people. Kidding again…I have plenty of tricks up my sleeve.
Whether baking, pan-searing, or grilling your salmon, you want it to be the most bomb-ass salmon, am I right? In this blog post, I will focus on the grilling method and the benefits of preparing your fish in this manner.
Why grill using a cedar plank?
It gives your salmon a chance to steam slowly while taking in the smoky, woody flavors of the cedar! This method will produce a juicy, flaky, and tender salmon.
You can usually find cedar planks in the charcoal aisle of your grocery store. When choosing a plank, you want to find one that is at least 3/8 of an inch. Soaking the plank beforehand will ensure you won’t char the wood while cooking your salmon. Believe me, burning and over-cooking your food is easy to do. Although you can reuse the planks a few more times if they are a little charred, I don’t recommend doing so.
Choosing, prepping, and grilling your best cedar plank salmon
There are options for you when it comes to salmon. Wild-caught Sockeye has a dark red hue, has higher omega-3s, and is a healthier option, but I find it a bit dry. Let’s be real. You’re not eating a loaded 15-cheese pizza, so opting for a farm-raised fish won’t kill you.
Always look for the most vibrant piece, ensuring no gaping (separation) between the flakes. I recommend buying salmon with the skin still attached. That will peel right off when serving with a spatula. When choosing your fish, ask the fishmonger to pack it in ice if you need to run other errands before getting it home.
When grilling your salmon, there is one simple thing to look for when you are wondering, “am I overcooking my fish?” That one thing is albumin. It is just coagulated protein seeping out of your fish, and eating is perfectly okay. For me, it is the alarm clock that tells me the fish is ready! The second I see it surfacing, I check my salmon’s temperature for doneness. If the look of albumin freaks you out, you can read more here on eliminating the white-ish substance.
What are the best sides for your cedar plank salmon recipe?
The best sides to serve with your Best Cedar Plank Salmon recipe are…wait for it…WHATEVER THE HELL YOU WANT TO SERVE! If you want to grill up something different and more eclectic than burgers or ribs, I am certain you have a “side dish” game! But if you don’t, here are a few ideas for you!
- Spanish Elotes-grilled corn on the cob with husks peeled back: Soak corn husks in water an hour before grilling. Once grilled, rub with mayonnaise and dredge in chopped cilantro and queso fresco. Season with chili powder
- Roasted Mini Yukon Potato and Arugula salad tossed with a zippy homemade vinaigrette and topped with crispy pancetta.
- Mediterranean Orzo Salad or a fresh layered spring pea salad.
- Tomato Avocado Salad with Za’atar Dressing
What are you waiting for? Now that you have the recipe for the best salmon, set up a nice outdoor tablescape and get your picnic on! And don’t forget to invite my ass!
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Best Grilled Cedar Plank Salmon Recipe
This cedar plank salmon recipe is so easy and delicious, it will be a grilling favorite of yours. You won’t want it any other way! The smoky earthy flavor from the cedar plank seared into the salmon will knock the flip-flops off your feet and you will be the biggest rockstar at your own picnic.
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
2 whole salmon sides, skin on, rinsed and patted dry
4 wooden cedar planks
Fiesta Brand Steak Seasoning (or other favorite seasoning)
3 lemons, sliced into rounds
1 container of fresh dill, stems on
olive oil for drizzle
kosher salt
fresh cracked pepper
Instructions
Soak wooden cedar planks in water for 1 to 2 hours.
Preheat grill for medium heat (350-400 degrees)
Working with one at a time, lay salmon onto cutting board. Slice off the thinnest part along the sides of the salmon. Trim 1/2 inch off of the ends. Cut salmon side into two equal pieces. Rub about a tbsp of olive oil over the salmon then, sprinkle with steak seasoning. Add 2-3 slices of lemons and 2-3 fresh dill sprigs on top of each salmon slice. Set aside on a baking sheet lined with parchment paper or foil (to help with clean up)
Carefully place cedar planks onto heated grill. Once they begin to smoke and crackle, carefully place salmon onto each plank using a long metal spatula. Cover and grill for 20-25 minutes or until salmon begins to seep albumin. Check doneness with a fork or thermometer to read 145 degrees. Eat immediately for best results.
- Prep Time: 15
- Cook Time: 25
- Category: dinner
- Method: grilled
- Cuisine: mediterranean
