This is my go-to recipe for salmon. It’s just as tasty as the grilled trout we enjoyed in Argentina’s Seven Lakes region and gets rave reviews from friends and family. It’s modified slightly from a recipe found in USA Weekend by Pam Anderson.
Cedar Plank Grilled Salmon
Grilling salmon on a cedar plank takes the flavor to a new (and delicious!) dimension.
Servings: 4
Ingredients
- 1 lb. salmon filet
- 2 Tbsp. olive oil
- 1/8 cup fresh dill, minced (reduce amount by half if used dried dill)
- 1/2 Tbsp. garlic, minced (approximately 1-2 cloves)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. lemon zest
- 1 cedar plank (untreated, food grade)
Instructions
- Submerge cedar plank in water and soak for 2-3 hours (may need to weight it down so it doesn't float).
- When ready to start grilling, preheat grill on high heat for at least 10 minutes.
- Place salmon skin side down. Score salmon flesh several times without cutting through to the skin.
- Mix together olive oil, garlic, dill, salt, pepper and lemon zest.
- Rub olive oil mixture all over salmon flesh and into scored areas.
- When cedar plank starts to smoke, transfer salmon to hot plank and turn burners to low heat.
- Keep spray bottle filled with water nearby to diffuse any flare-ups.
- Cook until salmon registers 130 degrees Fahrenheit at its thickest point, using with a meat thermometer.
- Remove from heat and let salmon rest for five minutes before serving.