Entree: United States – Oregon / Pacific Northwest – Pacific Northwest Cedar Plank Salmon

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 45 min

Additional 5 min

Total 1 hr 50 min

Ingredients

- 1 side of salmon (skin-on), approx. 2.5 lb (1.1 kg), pin bones removed if possible
- 1 Western red cedar plank, approx. 12 x 6 in (30 x 15 cm), soaked in water for 1–2 hours
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lemon, zested and halved (zest and 2 tbsp / 30 ml juice reserved)
- 3 tbsp (45 ml) pure maple syrup
- 4 tbsp (57 g) unsalted butter, softened
- 2 tbsp (8 g) fresh dill, finely chopped
- 1 clove garlic, minced (about 1 tsp / 5 g)
- 1 lb (450 g) fingerling potatoes, halved lengthwise
- 1.5 tbsp (22 ml) olive oil (for potatoes)
- 1/2 tsp (2 g) kosher salt (for potatoes)
- 1/2 tsp (2 g) freshly ground black pepper (for potatoes)
- 1 tsp (1 g) chopped fresh rosemary (optional, for potatoes)
- 1 lb (450 g) asparagus, woody ends trimmed
- 1 tbsp (15 ml) olive oil (for asparagus)
- 1/2 tsp (2 g) kosher salt (for asparagus)
- 1/4 tsp (1 g) freshly ground black pepper (for asparagus)
- Lemon wedges, for serving
- Optional: 1/4 cup (60 ml) plain yogurt or crème fraîche mixed with 1 tbsp (15 ml) lemon juice and 1 tsp (2 g) chopped dill, for serving

Instructions

Short Description:
Salmon grilled on a soaked Western red cedar plank and finished with a lemon-maple-dill butter, served with roasted fingerling potatoes and charred asparagus for a complete Pacific Northwest main course.

Regional Notes:
This Oregon/Pacific Northwest version uses a soaked Western red cedar plank to infuse the salmon with a warm, wood-smoke aroma characteristic of the region. The lemon-maple-dill butter and roasted fingerling potatoes highlight local flavors (salmon, cedar smoke, regional maple, and fresh coastal herbs/produce) rather than a generic pan-roasted approach.

1. Soak the cedar plank in water for 1–2 hours, weighing it down so it stays submerged. Preheat your grill to medium-high (about 375–400°F / 190–205°C). If using a charcoal grill, bank coals to create a medium indirect zone; for gas, light one side and leave the other off for indirect cooking.
2. Meanwhile, prepare the fingerling potatoes: preheat the oven to 425°F (220°C) or use a second grill rack if space permits. Toss halved fingerlings with 1.5 tbsp (22 ml) olive oil, 1/2 tsp (2 g) kosher salt, 1/2 tsp (2 g) pepper, and 1 tsp (1 g) chopped rosemary. Spread in a single layer on a baking sheet and roast 30–35 minutes, turning once, until tender and golden.
3. Make the lemon-maple-dill butter: in a small bowl, combine 4 tbsp (57 g) softened butter, 3 tbsp (45 ml) maple syrup, lemon zest from 1 lemon, 2 tbsp (30 ml) lemon juice, 2 tbsp (8 g) chopped dill, 1 minced garlic clove, and 1 tsp (5 g) kosher salt. Mix until smooth and refrigerate until ready to use.
4. Season the salmon: pat the salmon side dry and rub with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) kosher salt, and 1/2 tsp (2 g) black pepper. Place the soaked cedar plank on the grill grates over indirect heat for 3–4 minutes to start releasing smoke and to warm the plank.
5. Transfer the plank to the indirect zone, flesh side up. Set the salmon on the plank. Dollop half of the lemon-maple-dill butter in pats across the top of the fish or spread gently with a spatula if preferred.
6. Close the grill lid and cook the salmon 18–25 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork. For a medium-finish aim for an internal temperature of about 125–130°F (52–54°C); cook to 145°F (63°C) if you prefer the USDA-recommended temperature. During cooking the plank will char at the edges—this is normal; keep a spray bottle of water nearby to tame flare-ups.
7. While the salmon cooks, prepare the asparagus: toss trimmed asparagus with 1 tbsp (15 ml) olive oil, 1/2 tsp (2 g) kosher salt, and 1/4 tsp (1 g) pepper. When the salmon has 8–10 minutes remaining, place asparagus directly on the grill over direct medium heat or on a grill pan and cook 6–8 minutes, turning once, until charred and tender.
8. In the final 2 minutes of grilling the salmon, add the remaining lemon-maple-dill butter on top to melt into a glaze. If the cedar plank is very charred and burns through, transfer the salmon to a baking sheet and finish in the oven at 350°F (175°C) until done.
9. Remove salmon from the grill and let rest on the plank or a cutting board 5 minutes. Remove potatoes from the oven and check seasoning. Arrange a portion of roasted fingerlings and grilled asparagus on each plate, place a serving of cedar plank salmon atop or beside the vegetables, and spoon any melted butter/glaze over the fish.
10. Serve with lemon wedges and optional dill-yogurt sauce on the side. Enjoy immediately.