Cedar Plank Salmon Recipe

Soak cedar planks in cold water for at least 1 hour and up to 3 hours. Place a heavy plate or pan on top to keep them submerged. This prevents the wood from catching fire and produces the best smoke infusion.

When ready to cook, preheat oven to 400°F (200°C). If using a grill, preheat to medium-high with one side for indirect heat.

Prepare

Wash and scrub sweet potatoes. Cut each into 8 wedges (halve lengthwise, then cut each half into quarters).

Toss wedges in a bowl with 2 tbs olive oil, smoked paprika, garlic powder, 3/4 tsp salt and 1/2 tsp black pepper until evenly coated.

Arrange wedges in a single layer on a rimmed baking sheet lined with parchment. Place in the preheated oven and roast for 25–30 minutes, turning once halfway, until tender and lightly caramelized.

While wedges roast, toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest. Spread on a second rimmed baking sheet in a single layer.

Roast in the oven alongside the sweet potato wedges for 12–15 minutes, until bright green and just tender with lightly browned edges. Remove and keep warm.

Pat salmon fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp pepper distributed across fillets (adjust if preferred).

In a small bowl, whisk together 2 tbs olive oil, 2 tbs maple syrup, 1 tbs Dijon mustard, 1 tbs lemon juice, 2 tbs chopped fresh dill and 2 tsp minced garlic until emulsified.

Place each soaked cedar plank on a baking sheet. Pat planks dry on top with a towel. Lay 4 lemon slices and 2 dill sprigs directly where each fillet will sit to create a aromatic bed.

Place salmon fillets on top of the lemon slices, skin-side down. Brush each fillet generously with the maple-dill marinade, reserving a tablespoon for finishing.

Transfer the baking sheet with planks to the preheated oven (or place planks over indirect heat on the grill). Bake for 12–18 minutes depending on thickness: aim for an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Thicker fillets may need up to 18 minutes.

Optionally, in the last 1–2 minutes, switch on the oven broiler (or move planks closer to grill heat) to lightly caramelize the glaze—watch carefully to avoid burning the cedar.

Remove planks from the oven/grill. Let rest for 3 minutes. Brush with the reserved marinade, garnish with additional dill sprigs and remaining lemon slices.