Cedar Plank Salmon Recipe

Soak planks

Place cedar planks in cold water and weigh down with a plate. Soak at least 1 hour (up to 3 hours) to prevent burning on the grill or oven.

Pat salmon fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 2 tsp minced garlic, 1 tbs lemon zest, 2 tbs lemon juice, 1 tbs chopped dill, 1 tsp salt and 1 tsp black pepper. Brush marinade over both sides of the salmon (skin side down). Let sit at room temperature while preparing other components, 15 minutes.

Preheat grill to medium heat (about 375–400°F / 190–200°C). If using an oven, preheat to 425°F (220°C) and line a rimmed baking sheet with foil.

Remove cedar planks from water, pat dry on one side. Place planks on the grill grates (or on the baking sheet if using oven) and heat for 2–3 minutes until they begin to smoke and char lightly.

Place salmon fillets skin-side down on the pre-heated, lightly-charred side of the cedar planks. Close grill lid and cook 10–14 minutes, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. If baking, place plank on the baking sheet in the oven and roast for the same time frame. Avoid overcooking; salmon will carry-over cook while resting.

When salmon is done, remove planks from heat and let rest 3–4 minutes before serving.

While planks soak and grill preheats, toss halved baby potatoes with 1.5 tbs olive oil, 1 tsp chopped rosemary (or thyme), 1/2 tsp salt and 1/2 tsp pepper. Spread in a single layer on a rimmed baking sheet.

Roast in the oven at 425°F (220°C) for 20–25 minutes, turning once halfway, until golden and tender. If using the grill and space allows, potatoes can roast in a cast-iron pan over indirect heat for the same time.

Trim and prepare vegetables (snap ends of asparagus, peel baby carrots as needed). Toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper.

For quick roasting: add vegetables to the oven with the potatoes for the last 10–12 minutes (depending on vegetable). For grilling: place vegetables in a grill basket or on a sheet pan over indirect heat and cook 8–12 minutes until tender-crisp, turning once.

In a small saucepan over medium heat, melt 1 tbs butter. Add the minced shallot and cook 1–2 minutes until softened but not browned. Add 1 tsp minced garlic and cook 30 seconds more.

Deglaze with 1 tbs white wine or vegetable stock and simmer for 1 minute to reduce slightly.

Lower heat to medium-low and add 1/2 cup heavy cream. Stir in 1 tbs lemon juice, 1/2 tsp lemon zest, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Simmer gently for 2–3 minutes until sauce coats the back of a spoon. Do not boil hard.

Taste and adjust seasoning. Stir in 1 tsp chopped chives just before serving and keep warm (low heat) until plating.

On each cedar plank (or on a warmed plate if removing salmon from plank), arrange a portion of roasted baby potatoes and seasonal vegetables alongside a salmon fillet.

Spoon 1–2 tablespoons of warm lemon cream sauce over the salmon and a little onto the vegetables. Top with a small handful (about 2 tablespoons) of microgreens and serve with a lemon wedge on the side.