Cedar-Plank Grilled Salmon
Cedar-plank grilled salmon is one of those dishes that never fails to impress, combining the natural sweetness of salmon with the aromatic essence of cedar wood. I've found that this cooking method transforms an ordinary piece of salmon into something truly extraordinary, infusing it with a subtle smokiness that perfectly complements the fish's rich flavor. Whether you're planning a special dinner or want to elevate your grilling game, this recipe delivers restaurant-quality results right in your backyard.
Ingredients
- 2 lbs fresh salmon fillet skin on
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 lemon thinly sliced
- 2 sprigs fresh rosemary
- 1 cedar plank about 14 inches long, soaked for at least 2 hours
Instructions
- Start by soaking your cedar plank in water for at least 2 hours, though overnight is better. This prevents the wood from burning and ensures proper smoke production.
- Preheat your grill to medium-high heat (around 375-400°F).
- Pat the salmon dry with paper towels. Brush both sides with olive oil.
- In a small bowl, mix the brown sugar, salt, and pepper. Rub this mixture evenly over the salmon.
- Place the soaked cedar plank on the preheated grill and close the lid. Wait until the plank begins to smoke and crackle (about 3-5 minutes).
- Carefully place the seasoned salmon on the plank, skin side down. Arrange lemon slices and rosemary sprigs on top.
- Close the grill lid and cook for 15-20 minutes, or until the salmon flakes easily with a fork.
- Remove from grill and let rest for 5 minutes before serving.