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Mastering Plank Grilling: A Comprehensive Recipe and Guide
Ingredients
- 1 large skin-on salmon fillet (about 1.5 pounds)
- 1 cedar plank (about 12x7 inches), soaked in water for at least 2 hours
- 3 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of fresh dill, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Steps and instructions
- Preheat your grill to medium heat, around 350°F (175°C).
- Rinse the salmon under cold water and pat dry with paper towels.
- Place the salmon skin-side down on the soaked cedar plank.
- In a small bowl, combine the olive oil, minced garlic, lemon juice, fresh dill, salt, and pepper.
- Brush the mixture over the salmon fillet, making sure to cover it completely.
- Place the cedar plank with the salmon on the preheated grill.
- Cover the grill and cook for approximately 20-30 minutes, or until the salmon is cooked to your desired level of doneness.
- Check the salmon occasionally to prevent it from burning. If the edges start to catch fire, mist them with a little water.
- Once the salmon is done, remove it from the grill and let it rest for a few minutes before serving.
Tools for making
- Grill - Needed to cook the salmon fillet on the cedar plank.
- Cedar plank - Soaked and used as a flavorful base for grilling the salmon.
- Basting brush - To evenly spread the olive oil and herb mixture on the salmon.
- Small bowl - For mixing the olive oil, garlic, lemon juice, dill, salt, and pepper.
- Paper towels - Used to pat dry the salmon fillet after rinsing.
Recipe variations
- Substitute the dill with fresh parsley or cilantro for a different herb flavor.
- Add a touch of honey or maple syrup to the olive oil mixture for a hint of sweetness.
- Sprinkle some smoked paprika or cayenne pepper for a smoky or spicy kick.
- Top the salmon with thinly sliced lemons or oranges before grilling for a citrusy twist.
- Mix in some soy sauce, ginger, and garlic for an Asian-inspired marinade.
- For a Mediterranean flair, use a mix of olives, cherry tomatoes, and feta cheese as a topping.
Recipe overview
Get ready to let your taste buds enjoy the beautiful flavors of our Plank-Grilled Salmon recipe. This simple and delicious dish combines the unique, smoky flavor from cedar plank grilling with a fresh, tangy, garlicky topping. The cedar plank not only keeps the salmon moist and tender but also imparts a delicate woodsy flavor that's enhanced by the bright notes of lemon and dill in our marinade. Perfect for a summer BBQ or a fancy dinner, this recipe takes about 40 minutes to prepare and cook. Enjoy it with a side of grilled veggies or a fresh salad, and you have a healthy, satisfying meal. Get ready to impress your family and friends with your grilling prowess!
Common questions
- Can I use a different type of wood plank for this recipe?
It is recommended to use cedar plank for this recipe as it imparts a unique flavor to the salmon. However, you can experiment with other types of wood like maple or alder. - Do I need to flip the salmon while cooking on the plank?
No, you do not need to flip the salmon while cooking on the plank. The skin-on fillet cooks perfectly on the cedar plank without the need for flipping. - How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Cooking time may vary depending on the thickness of the fillet. - Can I marinate the salmon before placing it on the plank?
Yes, you can marinate the salmon fillet before placing it on the plank. However, the simple olive oil, garlic, lemon, and dill mixture in this recipe adds great flavor without the need for a long marination time.
Serving dishes and utensils
- Grill - You will need a grill to cook the cedar plank salmon.
- Basting brush - Useful for brushing the olive oil and herb mixture onto the salmon.
- Tongs - Helps in handling the cedar plank while grilling and removing the cooked salmon.
- Spray bottle with water - Useful for misting any flare-ups on the grill to prevent burning.
- Cutting board - Ideal for slicing and serving the cooked cedar plank salmon.
Origin stories
Cedar plank cooking is a technique that dates back to the indigenous tribes of the Pacific Northwest. These tribes discovered that by cooking their freshly-caught salmon on a piece of cedar, the fish would absorb the wood’s smoky, earthy aroma. This accentuated the salmon's natural flavors and added a delightful perfume that was unique to the region's lush, forested landscape. The plank also served a practical purpose: it made it easier to handle the fish over an open fire. Today, this culinary tradition continues to be a beloved method of cooking salmon, and it is celebrated for its simplicity and the extraordinary flavors it imparts.
Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.
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