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BBQ Restaurant-Style Cedar Planked Salmon Recipe
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BBQ Restaurant-Style Grilled Cedar Planked Salmon Recipe

BBQ Restaurant-Style Grilled Cedar Planked Salmon is a delectable dish where salmon is slow-grilled on a cedar plank, infusing it with smoky, woodsy flavors, often seasoned with a blend of herbs and spices, creating a harmonious and rich taste.
Prep Time20 minutes
Active Time40 minutes
Soaking and Marinating Time1 hour
Total Time2 hours
Course: Dinner, Grilling Recipe, Lunch, Main Course, Party Recipe, Snack
Cuisine: BBQ, Seafood, Southern
Keyword: BBQ, Salmon, Seafood

Equipment

  • 1 untreated cedar plank, about 16 inches long

Ingredients

  • 1 whole Salmon Fillet, skin on (about 2 1/2 to 3 pounds and about 16 inches long, is good)
  • 1/4 cup White Wine
  • Zest and freshly squeezed juice of 1 Lemon
  • 1/3 cup finely chopped Dill
  • 1 tablespoon Kosher Salt
  • 1 1/2 teaspoons freshly ground Black Pepper

Instructions

Soak the Plank

  • Select a container large enough to hold the plank.
  • Fill container with water.
  • Place plank in water and soak for 1 hour or longer (You may need to weight it down.)

Marinate the Salmon

  • Place salmon fillet, skin side-down, on a baking sheet with sides.
  • In a small bowl, add wine, lemon zest, lemon juice, dill, salt and pepper. Mix well.
  • Pour mixture over salmon, spreading with your hands to fully cover all top surface.
  • Cover with plastic wrap.
  • Place in refrigerator and chill for 30 minutes.

Grill the Salmon

  • Build a medium hot fire or preheat grill to medium high. Close lid and allow to fully heat before grilling.
  • When ready to grill, lift the plank from the water and rinse it off.
  • Uncover salmon and place it, skin side down, in the middle of the plank.
  • Place plank on grill and cook the salmon on the plank indirectly over heat until just opaque at the thickest part, 30 to 40 minutes. Check the internal temperature. It should be at least 125°F .
  • Carefully remove plank from grill and place on a flame resistant work surface large enough to hold it.
  • Remove salmon to a plate.
  • Serve hot, cold or at room temperature.

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