Cedar‑Plank Salmon

Cedar-Plank Salmon is a well-known grilled fish dish popular in coastal regions of Canada. The salmon is cooked on a cedar wood plank over a grill, which gives the fish a subtle smoky aroma and enhances its natural flavor. The dish has a rich, slightly smoky taste with a tender and flaky texture. Cooking on the cedar plank helps keep the salmon moist while creating a lightly charred exterior, making it a flavorful and aromatic seafood dish.

Ingredients

• 4 salmon fillets (about 6 ounces each), skin-on
• 1 cedar plank (food-grade)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Lemon slices for serving
• Fresh dill or parsley for garnish (optional)

Instructions

• Soak the cedar plank in water for at least 1–2 hours to prevent burning during grilling.
• Preheat the grill to medium heat. Lightly brush the soaked cedar plank with olive oil.
• In a small bowl, mix olive oil, lemon juice, garlic, honey or maple syrup, Dijon mustard, salt, and pepper to prepare the marinade.
• Place the salmon fillets in a dish and coat them evenly with the marinade. Let them marinate for about 20–30 minutes.
• Place the marinated salmon fillets on the soaked cedar plank, skin-side down.
• Put the plank directly on the grill, close the lid, and cook for about 12–15 minutes until the salmon becomes tender and flakes easily with a fork.
• Carefully remove the plank from the grill and transfer the salmon to a serving plate.
• Garnish with fresh dill or parsley and serve hot with lemon slices.