Cedar planked salmon is a mainstay on restaurant menus, yet it’s so easy — not to mention less expensive — to make at home. The cedar plank and herbs impart a smoky, woodsy flavor, while the lemon zest and garlic add zing. To make life easy, you can buy the salmon already skinned and portioned at the supermarket. Come dinnertime, all that’s left to do is soak the plank, fire up the grill and make the sides. What’s more, the plank prevents the fish from sticking to the grill and makes clean-up a breeze. This dish pairs well with any number of salads and sides.
- olive oil : 0.25 cup
- salt : 0.75 tsp
- freshly ground black pepper : 0.5 tsp
- lemon zest : 2 tsp (from 2 lemons)
- fresh rosemary : 1.5 tsp (finely chopped)
- fresh thyme : 1.5 tsp (finely chopped)
- garlic : 2 clove (minced)
- salmon : 4 fillets (4 (6-oz) salmon fillets, skin removed + Cedar plank(s) for grilling + Lemon wedges, for serving)
Stages of cooking
As you can see, the ingredients are very straightforward. Even the cedar planks are easy to find; most large supermarkets carry them near the seafood department.
Begin by making the marinade: combine the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish large enough to hold the salmon. Add the salmon to the dish and turn to coat evenly. Let the salmon marinate for at least 30 minutes or until ready to grill.
Meanwhile, soak the cedar plank in a sink or bowl of water for at least one hour, otherwise it will be more prone to catch fire on the grill. Then, pat dry and place the marinated salmon on the plank.
Grill over medium heat for 10 to 15 minutes, or until the salmon is done to your liking.
Serve the salmon right off the plank with lemon wedges. Enjoy!