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Cedar Plank Salmon with Dill and Lemon
A classic Pacific Northwest preparation, this dish features salmon fillets baked on a cedar plank, infusing the fish with a smoky, woody aroma and keeping it incredibly moist. Fresh dill and lemon add brightness.
🧂 Ingrédients
- 2 12-inch Cedar planks(soaked in water for at least 1 hour)
- 4 6-ounce Salmon fillets(skin-on or skin-off, as preferred)
- 2 tbsp Olive oil
- 1/4 cup Fresh dill(chopped)
- 1 medium Lemon(thinly sliced, plus more for serving)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Preheat your grill or oven to 400°F (200°C). If using a grill, prepare it for indirect heat.
💡 Conseils de pro: Soaking the cedar planks is crucial to prevent them from burning too quickly. - 2
Pat the salmon fillets dry with paper towels. Brush both sides of the salmon with olive oil.
⏱️ 2 minutes - 3
Season the salmon generously with salt and pepper.
⏱️ 1 minute - 4
Place the soaked cedar planks on the grill grates or a baking sheet. Place one salmon fillet on each plank.
💡 Conseils de pro: Ensure planks are stable and not directly over open flames if grilling. - 5
Top each salmon fillet with a few slices of lemon and a sprinkle of fresh dill.
⏱️ 2 minutes - 6
Close the grill lid or place the baking sheet in the oven. Cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
⏱️ 20 minutes💡 Conseils de pro: Cooking time will vary depending on the thickness of the salmon fillets. - 7
Remove from grill or oven and let rest for a few minutes before serving. Serve with extra lemon wedges.
💡 Conseils de pro
- ✓Soak cedar planks for at least 1 hour, or overnight, to ensure they don't catch fire.
- ✓Adjust cooking time based on the thickness of your salmon.
- ✓For extra flavor, you can add a drizzle of maple syrup or a sprinkle of brown sugar before cooking.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add thinly sliced red onion or garlic to the plank with the salmon.
- Experiment with other herbs like parsley or chives.
- Use a different type of fish, such as trout or halibut.