Cedar-Planked Salmon on the Grill

  • Active Time 30m
  • Total Time 1h 30m
  • Rating ****

Makes 6 servings

Simple is divine. This very old method of cooking fish celebrates the pure, clean taste of fresh salmon.


  • 1 whole salmon fillet, 18 inches long (about 2 1/2 pounds)
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 3 sprigs fresh dill, snipped
  • Salt and pepper
  • Lemon wedges


Immerse an untreated, 20-inch cedar plank suitable for cooking in water; soak at least 1 hour or up to 1 day. Place the salmon fillet, skin-side down, on the soaked plank. Sprinkle with lemon zest, dill, salt and pepper.

Place the planked salmon in the center of a cooking grate. Grill 25-30 minutes or until the salmon is opaque in the center and the flesh flakes easily with a fork. Garnish with lemon wedges.


Make sure the plank you choose is virgin cedar. Buy one specially made for food preparation, usually sold in cookware stores.


The absolute best way to celebrate the pure salmon flavors of this dish is with a crisp brut or extra dry Champagne.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4024

nutrition information per serving

269 calories; 12g total fat; 104mg cholesterol; 83mg sodium; 0g carbohydrates; 0g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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