Half Avocado

Sliced Avocado

Pat the salmon dry with paper towels. If desired for slightly firmer texture and seasoning, sprinkle 1/2 tsp of the salt evenly over the flesh side and let sit 10 minutes, then gently blot off any moisture that accumulates.

Prepare and brine (optional quick salt)

In a small bowl whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, chopped dill, the remaining 1/2 tsp salt, and 1 tsp black pepper until emulsified.

Make the marinade

Place the salmon fillet, skin-side down, in a shallow dish or rimmed tray. Pour about two-thirds of the marinade over the top, reserving the rest for basting. Use a brush or spatula to evenly coat the flesh. Cover and refrigerate 20–30 minutes (no more than 30 minutes so acid doesn't 'cook' the flesh). Remove from fridge and bring to near room temperature for 15 minutes before grilling.

Marinate the salmon

Submerge the cedar plank in water for at least 1 hour to reduce flare-ups and encourage steaming. If short on time, soak 30 minutes, but longer is better. Optionally add a little lemon juice to the soak water for aroma.

Soak the cedar plank

Prepare a gas or charcoal grill for medium heat (about 350–375°F / 175–190°C). Create indirect heat if possible: for gas, light one side and leave the other side off; for charcoal, bank coals to one side. Aim for a grill temperature that will cook the salmon through without burning the plank.

Preheat the grill

Remove the soaked plank from water and pat the top lightly so it's not dripping. Brush the plank's top with 1 tsp olive oil to prevent sticking. Place a layer of lemon slices on the plank where the salmon will sit. Lay the salmon, skin-side down, on top of the lemon slices. Spoon the reserved marinade over the flesh and spread gently to coat evenly (do not pour excess).

Oil plank and arrange salmon

Place the plank directly on the grill grates over the area of indirect heat (not directly over hot coals/flame). Close the lid. Cook 12–18 minutes depending on thickness: estimate about 10 minutes per inch of thickness measured at the thickest point. Check at 12 minutes. The salmon is done when the flesh is opaque and flakes with a gentle poke of a fork, and an internal temperature registers 125–130°F (52–54°C) for medium; 140°F (60°C) for fully cooked. Watch for excessive charring of the plank; rotate if needed.

Grill on plank

If you prefer a slightly more browned top, during the last 1–2 minutes move the plank briefly over direct heat but watch carefully to avoid flare-ups and burning the plank. Alternatively, remove the salmon and finish flesh-side down over direct heat for 30–60 seconds to sear if desired.

Optional finishing

Carefully transfer the plank with salmon to a heatproof surface using two spatulas or tongs (plank will be hot and may have charred edges). Let the salmon rest 5 minutes—carryover cooking will complete it. Garnish with fresh dill or parsley and the reserved lemon slices. Serve directly from the plank or transfer salmon to a serving platter, lifting skin away if desired.

Rest and garnish

salmon fillet, skin-on

olive oil

lemon juice

maple syrup

Dijon mustard

garlic, minced

fresh dill, chopped

salt

black pepper, freshly ground

cedar plank (untreated, food-grade), 8–12 inch

lemon slices

extra fresh dill or parsley for garnish

olive oil for plank

Cedar-Planked Salmon

Make Cedar-Planked Salmon Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Cedar-planked Salmon Recipe

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