Entrée: United States – Cedar Plank Salmon

Serving Size: 4

Approximate Time

Prep 35 min

Cook 18 min

Additional 1 hr 5 min

Total 1 hr 50 min

Ingredients

1 untreated, food-safe cedar plank (about 6 x 14 in / 15 x 36 cm)
1 1 / 2 to 2 lb / 680 to 900 g skin-on salmon fillet, pin bones removed
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) low-sodium soy sauce
2 tsp (from 1 lemon) lemon zest
2 tbsp (30 ml) fresh lemon juice
2 garlic cloves, finely minced
1 tsp fresh thyme leaves, chopped (or 1 / 2 tsp dried thyme)
1 / 2 tsp smoked paprika (optional)
1 / 4 tsp red pepper flakes (optional)
3 / 4 tsp kosher salt, divided
1 / 2 tsp freshly ground black pepper
2 tbsp (30 ml) chopped fresh dill or parsley, for garnish
Lemon wedges, for serving

Instructions

Soak the cedar plank in cold water for 1 to 2 hours, keeping it fully submerged with a weight. Drain and shake off excess water just before cooking.
Make the marinade/glaze: In a bowl, whisk together olive oil, maple syrup, Dijon mustard, soy sauce, lemon zest, lemon juice, garlic, thyme, smoked paprika (if using), red pepper flakes (if using), 1/4 tsp kosher salt, and the black pepper. Reserve 1 tbsp of this mixture in a separate small bowl for finishing; set aside.
Marinate the salmon: Pat the salmon dry. Place it in a shallow dish or resealable bag and pour the remaining marinade over it, turning to coat. Refrigerate for 20 to 30 minutes.
Preheat the grill to medium heat (about 375°F to 400°F) with the lid closed. For an oven option, preheat to 400°F.
Preheat the plank: Place the drained cedar plank on the grill grates, close the lid, and heat for 2 to 3 minutes until it begins to lightly smoke at the edges; flip the plank. For the oven, set the plank on a rimmed baking sheet and preheat it for 5 minutes.
Cook the salmon: Remove the salmon from the marinade and discard the used marinade. Place the salmon skin-side down on the hot plank. Sprinkle the remaining 1/2 tsp kosher salt evenly over the fish. Close the grill lid and cook until the thickest part of the salmon reaches 120°F to 125°F for medium-rare (about 12 to 18 minutes, depending on thickness and grill heat) or 130°F for medium. If the plank edges flare, mist with water or move to indirect heat. For the oven, roast 14 to 20 minutes to the same internal temperature.
Rest and finish: Transfer the plank to a heatproof surface and let the salmon rest for 5 minutes. Brush with the reserved glaze. Sprinkle with chopped dill or parsley and serve with lemon wedges.