Cedar Planked Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Rub each fillet with olive oil, then season both sides with kosher salt, freshly ground black pepper and lemon zest. Let rest at room temperature for 15 minutes while you prepare the plank and other components.

Soak plank

Place cedar planks in a shallow baking dish and cover with 1 cup water. Weigh planks down with a plate so they stay submerged. Soak at least 1 hour, up to 3 hours. If short on time, soak 20–30 minutes but expect more aggressive flare-ups.

Preheat grill

Prepare a gas or charcoal grill for medium-high heat (about 400–450°F / 200–230°C). If using a charcoal grill, bank coals to one side for indirect heat. Oil the grill grates lightly to prevent sticking.

Heat plank

Remove planks from water and pat the underside dry. Place planks on the grill directly over heat for 2–3 minutes until they begin to smoke and char slightly on the bottom—this will help produce the cedar aroma. Flip planks over and position on the grill where you will cook the salmon (indirect to medium heat).

Cook salmon

Place seasoned salmon fillets, skin-side down, onto the cedar planks. Close the grill lid and cook for 10–14 minutes depending on thickness (approx. 10 minutes for 1-inch thick fillets, up to 14 minutes for thicker cut). Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare to medium; allow carryover cooking. If flare-ups occur, move plank to cooler area.

Char scallions

While the salmon cooks, trim roots and any wilted tips from scallions. Brush scallions lightly with a little oil (use the olive oil reserved if desired). Using a hot skillet, cast-iron pan, or direct on the grill, char scallions over high heat until blackened in spots and softened, about 2–4 minutes per side. Remove and coarsely chop, reserving 2 scallion stalks whole for garnish if desired.

Make verjus blanc sauce

In a medium saucepan or skillet over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and sauté 1–2 minutes until translucent but not browned. Add the chopped charred scallions and sauté 30 seconds to combine. Deglaze the pan with verjus blanc and the optional 1 tbs white wine, scraping up any browned bits; simmer 1–2 minutes until slightly reduced. Add the stock and reduce until slightly thickened, about 2–3 minutes. Stir in the heavy cream and simmer 1 minute more until the sauce coats the back of a spoon. Finish with fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Finish scallion garnish

Reserve a small amount of the chopped charred scallions to scatter over the plated fish for texture and flavor.

Pop sorghum

Use a small heavy-bottomed saucepan with a tight-fitting lid. Heat 1 tsp neutral oil over medium-high heat until shimmering. Add a single grain to test—if it pops, oil is hot enough. Add the 1/4 cup sorghum in an even layer, cover, and shake the pan occasionally to prevent burning. Sorghum pops quickly in 1–2 minutes with steady popping. When popping slows to 2–3 seconds between pops, remove from heat and immediately transfer to a bowl. Season with 1/4 tsp fine sea salt. Allow to cool; you should have a light, crunchy garnish.

Rest salmon and plate

When salmon reaches desired doneness, remove cedar planks from the grill and transfer salmon to a cutting board. Let rest 2–3 minutes. Spoon a generous tablespoon of warm verjus blanc and charred scallion sauce onto each plate. Place a salmon fillet on top of the sauce (skin side down if intact).

Garnish

Scatter popped sorghum over the salmon and around the plate for crunch. Drizzle each portion with 1 tsp extra-virgin olive oil, sprinkle reserved chopped scallions and microgreens or chopped parsley. Serve with a lemon wedge alongside for squeezing.

Serving notes

Serve immediately while salmon is warm and cedary smoke aroma is present. Leftover sauce keeps refrigerated up to 2 days; rewarm gently. Popped sorghum is best fresh.