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Meal Instructions
Specimen #0116·GRILL·Easy

Grill Cedar Plank Salmon

Salmon fillets on a soaked cedar plank grilled over indirect heat for smoky, buttery, hands-off perfection.

Cook temp
MEDIUM HEAT
Total time
28m
REST
3m
Serves
4
PULL AT
145°F
Ingredients
4 pieces Salmon Fillets — 6 oz each, skin-on
1 piece Cedar Plank — soaked 1 hour minimum
1 tbsp Olive Oil
1 piece Lemon — cut into wedges
1 tbsp Brown Sugar
1 tbsp Dijon Mustard
1 clove Garlic — minced
1 tsp Fresh Dill — chopped, plus extra for garnish
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
Equipment
Gas or Charcoal Grill
Cedar Plank
Instant-Read Thermometer
Tongs
DirectionsGet to the point
1Soak a cedar plank in water for at least 1 hour. Preheat grill to medium heat (375°F).
2Mix 1 tbsp brown sugar, 1 tbsp Dijon mustard, 1 minced garlic clove, and 1 tbsp olive oil. Spread over salmon fillets.
3Place salmon skin-side down on the soaked cedar plank. Set plank on the grill over indirect heat and close the lid.
4Grill for 12-15 minutes until salmon reaches 145°F. Garnish with fresh dill and lemon wedges.
Dad pro tip

Cedar plank grilling is the move that makes you look like a professional chef at the neighborhood cookout. The plank does all the flavor work. You just stand there looking smug.

Kid adjustment

The mild smoky flavor from the cedar plank is usually well-received. Skip the Dijon and dill for very picky eaters and use a simple honey glaze instead.

Reheat

Reheat gently in the oven at 275°F for 8-10 minutes. Salmon dries out easily, so low and slow is key. It is also excellent served cold over a salad.

BASIS: Tested on gas grill with cedar plank soaked 1 hour, indirect heat at 375°F (190°C) with 6 oz skin-on salmon fillets. USDA FSIS 145°F target for fish.340 kcal · 36g protein · 6g carbs · 18g fat
USDA FoodData Central #175168
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