Cedar Plank Salmon is a wonderfully smoky, lightly seasoned dish that is perfect for any backyard BBQ or even a date night meal. Either way, this dish is one that is sure to impress your guests. The recipe really couldn’t be more simple.
You can start with a whole side of salmon and cut it into servings or buy pre-portioned fillets. Fresh is always best when it comes to fish but you can also use defrosted (previously frozen) fillets as well.
For this, we used cedar planks that we purchased at the big box store but even the hardware store usually carries them over the summer in the BBQ and grilling section. The best deal, however, can be found on Amazon.
New to me is the cedar wraps which are thinly cut cedar that, as the name suggests, can be wrapped around food to create a packet like a sheet of parchment. These new wraps seem like the best deal overall since cedar planks are sort of one-and-done as far as use goes so they are not that economical. For the presentation and keeping the wraps closed during cooking, you will also need some kitchen twine . These come included with the cedar wrap pack that I’ve recommended.
Factors like presentation, the number of guests your serving, and your overall budget will determine which product you choose to use. As for me, this year, I’m going with the cedar wrappers.
Cedar Plank Salmon
- 4 (6 ounce) salmon fillets
- olive olive for drizzling
- 1 lemon for zest and juice
- 4 cedar planks or cedar wraps
- Kitchen Twine (optional for cedar wraps)
- Ground pepper
- 1/2 tsp dill weed
- 1/2 tsp granulated garlic powder
- 1/4 tsp paprika
- 1/4 tsp Cajun or blacken seasoning
- 1 tsp Kosher salt
- 2 tsp fresh chopped parsley
- Prepare cedar planks or wraps according to package directions.
- Drizzle oil over both sides of fish
- In a small bowl, combine ground pepper, dill, garlic powder, paprika, kosher salt and Cajun seasoning.
- Sprinkle seasoning on both sides of fish. Place fish skin-side down on the plank(s). Zest 1 lemon across the tops of fish and squeeze half the lemon over all of the fish. Use the other half for garnish, if desired.
- Place planks or wraps on grill and cook for 12-15 minutes or until the fish is cooked through and flakes easily with a fork. Remove from grill and transfer fish to a serving plate removing skins before serving.
- Garnish with additional lemon juice, fresh parsley.