Cedar Plank GrilledĀ Salmon

March 18, 2010
4 Ratings
  • Serves 4
Author Notes

I love fish grilled on cedar planks ... we do this a lot when the weather is good (it is now!). I also have the theory that covering the fish with something juicy like tomato slices helps keep it nice and moist while still allowing the smoky flavor in. I happened to find some super sweet Campari tomatoes at the store yesterday. For this fish I used an actual store-bought plank rather than a fence picket, because I got one for free with a coupon. —aargersi

What You'll Need
  • 1 cedar plank
  • 1 pound salmon filet - skin on
  • olive oil
  • 1 lemon
  • 1 large shallot
  • tomatoes - how many depends on their size
  • chopped fresh parsley (or basil if you prefer)
  • salt and pepper
  1. Soak the plank for an hour or two in water. Or, it occurs to me that soaking it in white wine might add some flavor, though I haven't tried it - if you do let me know how it works! Heat the grill to HOT.
  2. Lay your salmon filet on the plank, and coat with a small amount of olive oil. I use a Misto for this - it works great. But I am gadgety. Now squeeze juice from half the lemon on top, then sprinkle a couple pinches of salt and a couple grinds of pepper. Sprinkle chopped fresh parsley, then cover the fish first with thin slices of shallot then thin slices of tomato. The whole fish should be covered. Cut the other half of the lemon in quarters and put them on the plank - they are going along for the ride. Sprinkle another pinch of salt and grind a bit more pepper over everything.
  3. Get a spritzer and set it to stun. I have water in mine but back to that wine thought - maybe some white wine would be good in there? Put the fish on the grill and let it cook through, keeping on eye that the plank does not burst into flame. If it tries to, spritz the flame without blasting your fish off the plank. (would wine catch fire? I don't think so ...)
  4. When the fish is cooked this is what I do - because fish skin grosses me out and it will be kind of stuck to the plank anyhow, so I use a big flat fish spatula to shimmy the flesh off of the plank and onto a serving plate. Squeeze the juice of those smoked lemons over the fish and enjoy!
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  • lastnightsdinner
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Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

10 Reviews

lastnightsdinner May 14, 2010
Oh, this looks great! We often grill plain cedar-planked salmon, but I love your addition of the shallots, herbs, and tomatoes!
healthierkitchen May 10, 2010
Yum! Bet this would also be delicious with grouper or wreckfish!
aargersi May 10, 2010
Absolutely! I also often do whole trussed up trout this way, stuffed with whatever I am in the mood for ...
seafood_chef April 12, 2010
I grilled sockeye for 17 family members three days ago Soaking the planks in white wine does add a delightful nuance to the flavor. I give salmon a 30 minute bath in a brine of water, wine, and kosher salt before planking them (3 C., 1 C., 1/4 C.). I find that I don't need to "seal in" the juices, then, with oil or anything else. I'm going to steal your idea for the smoked lemons the next time I grill.
aargersi April 14, 2010
Oh I am so glad to hear that! I will try soaking in wine too - and the brining sounds terrific as well ... 'tis the season for grillin' !!!
poetrae March 23, 2010
This looks so delicious.Once the weather gets a little bit warmer I'm going to make this :)
Karin L. March 18, 2010
Never tried it, but I after reading your receipe, I think I will have a go...
aargersi March 19, 2010
I hope you like it! It's fun to do, too!
drbabs March 18, 2010
I'm looking forward to trying this when our weather improves! :)
aargersi March 19, 2010
I wish good weather upon you :-)