Cedar Plank Salmon Recipe

Prepare plank

Soak the cedar plank in cold water for at least 1 hour and up to 4 hours. Place a weight (can) on top to keep it submerged. If short on time, soak in very hot water for 20–30 minutes.

Prep salmon

Pat the salmon dry with paper towels. Check for pin bones and remove with tweezers if present. Trim to fit the plank, leaving skin intact.

Make marinade

In a small bowl whisk together olive oil, lemon juice, soy sauce, Dijon mustard, honey, minced garlic, chopped dill, kosher salt, and black pepper until emulsified.

Marinate

Place the salmon in a shallow dish or rimmed tray and brush or spoon two-thirds of the marinade over the flesh, reserving the remainder for basting. Let the salmon sit at room temperature for 15–20 minutes (or refrigerate up to 30 minutes).

Preheat grill or oven

If grilling: preheat grill to medium heat (about 350–375°F / 175–190°C) with indirect heat if possible (one side off). If using oven: preheat to 400°F (200°C) and place a rack in the center.

Prepare plank for heat

Remove the plank from the soaking water and pat the top (where fish will sit) dry. Place lemon slices on the plank where the salmon will rest to create a thin barrier and add citrus flavor.

Place salmon on plank

Set the salmon (skin-side down) on the plank over the lemon slices. Brush the reserved marinade over the top of the salmon, and place additional lemon slices and dill sprigs on the fish for aroma and garnish.

Cook on grill

If grilling: place the plank on the cooler side of the grill or over indirect heat. Close lid and cook 12–18 minutes depending on thickness (about 10–12 minutes per inch of thickness) until internal temperature at the thickest part reaches 125–130°F (52–54°C) for medium-rare to medium. Avoid direct high flames touching the plank; if flare-ups occur, move plank to a cooler spot.

Cook in oven

If roasting in the oven: place the plank on a baking sheet and roast on the center rack for 12–18 minutes depending on thickness until internal temperature reaches 125–130°F (52–54°C).

Rest

Remove the plank from heat using tongs or oven mitts and transfer to a heatproof surface. Tent loosely with foil and let rest 5 minutes; carryover cooking will bring temperature up a few degrees and finish the fish.

Serve

Using a spatula, carefully transfer salmon to a serving platter or serve directly on the plank. Garnish with fresh dill sprigs and additional lemon slices. Serve with remaining pan juices if any.