Cedar Plank Grilled Salmon Recipe

Soak Cedar Plank

Submerge the cedar plank in water for at least 1 hour, weighting it down so it stays fully submerged. If short on time, soak 30 minutes and spray both sides with water intermittently.

Prepare Salmon

Pat salmon fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Brush or rub this mixture evenly over both sides of each fillet (skin left on). Let sit at room temperature for 15 minutes while you prepare other components.

Preheat Grill

Preheat grill to medium-high (about 400°F / 205°C). If using a gas grill, light one side for indirect heat. Place the soaked cedar plank on the grill grates and heat for 3–5 minutes until it begins to smoke and crackle slightly; flip plank so the smoky side faces up.

Grill Salmon on Plank

Place salmon fillets, skin side down, onto the hot cedar plank. Close the grill lid and cook for 12–16 minutes, depending on thickness (about 10–12 minutes for 3/4-inch, 14–16 for 1-inch). Salmon is done when internal temperature reads 125–130°F for medium-rare to medium and the flesh flakes easily. Use indirect heat if plank is flaming: move plank to cooler side and close lid to finish cooking.

Make Sauce

While the plank preheats or salmon rests, whisk together 2 tbs Dijon mustard, 1 tbs whole-grain Pommery-style mustard, 3 tbs mayonnaise, 1 tsp honey, 1/2 tsp lemon zest, 1 tbs finely chopped chives, 1/4 tsp black pepper and 1/4 tsp kosher salt in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve. This sauce accompanies the finished salmon.

Prep Broccolini

Trim any tough ends from broccolini. Toss the broccolini with 1.5 tbs olive oil, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Grill

When you place the cedar plank on the grill to preheat, arrange broccolini directly on the grill grates perpendicular to the bars or in a grill basket. Grill over medium-high heat for 4–6 minutes, turning once halfway, until charred in spots and tender-crisp. If using indirect heat, finish broccolini over direct heat for a minute to get char marks. Remove and keep warm.

Heat Oil

Pour 1 cup neutral oil into a small saucepan to a depth of about 1 inch. Heat over medium-high until oil registers 350°F (175°C) on a thermometer, or until a single small leaf sizzles immediately when tested.

Fry Tarragon

Working in small batches if needed, gently drop whole tarragon leaves into the hot oil with a spider or slotted spoon. Fry for 5–10 seconds—just until leaves crisp and darken slightly. Remove quickly and transfer to a paper towel-lined plate. Immediately sprinkle lightly with 1/4 tsp fine salt. Continue until all leaves are crisped. Be careful: tarragon fries very quickly and can burn.

Rest Salmon

When salmon is cooked, remove cedar plank from grill using tongs and a wide spatula and place on a heatproof surface. Let salmon rest 3–4 minutes on the plank.

Plate

Place one grilled salmon fillet on each plate. Spoon 1–2 tbs Pommery Dijonnaise alongside or lightly brushed across the top. Arrange a portion of grilled broccolini beside the fish. Garnish with a small handful of fried tarragon across the salmon and broccolini. Add lemon wedge and scatter extra chopped chives if desired.

Serving Temperature & Notes

Serve immediately while salmon is warm and broccolini is hot. Leftover Dijon sauce keeps refrigerated in a sealed container for up to 3 days.