The key to amazing salmon is the way you cook it. Our cedar plank salmon combines the fresh herb taste of our Divine Dill dip with moist, flaky salmon — you won’t be able to make it any other way again!
Before we get into our recipe, let’s go over some cedar plank tips. This is a fairly simple method, but it’s important to make sure you know what you’re doing to avoid problems.
Plank Preparation: Prior to using your plank on the grill, it should be soaked to increase moisture, resist burning, and extend the life of the plank. The longer the plank is soaked, the better the results. Soaking time can be shortened by using hot water.
Soaking the Plank:
1. Begin by rinsing the plank.
2. Fill the kitchen sink, or a container large enough to fit the plank into with water.
3. Submerge the entire plank in water, placing a weight on it to prevent it from floating to the top.
4. Soak in water for at least two hours and up to 24 hours.
Preheating the Plank: After the plank has been soaked it must be preheated to control warping, sterilize the wood surface, and enhance flavor.
1. Start by preheating your grill to a medium-high heat, approximately 425° F.
2. Place the plank on the grill, approximately 8 inches away from the flame, and close the lid. If you do not have control over the plank height, closely monitor the grill during preheating and cooking.
3. After 3 to 5 minutes, the plank will be lightly charred on one side and possibly bowed. Open the grill, flip the plank over, reclose the grill lid, and heat for 1 to 2 minutes. Continue flipping the plank and grilling for 1 to 2 minutes, until the plank flattens out.
4. Use the plank immediately after preheating.
Cedar Plank Salmon
4 – 6 lbs. of Salmon
6 oz Lemon Olive Oil
1 package Simply Savory Divine Dill Dip Mix
Cedar Planks, prepared for grilling
Lemon Wedges, optional
- Mix the Divine Dill with the lemon olive oil and let sit for 5 minutes.
- Remove the skin from the salmon fillets, and remove any remaining bones. Rinse under cold running water and pat dry with paper towels.
- Brush the tops of the planks with the olive oil mixture.
- Lay the salmon (on what was the skin-side down) on the pre-heated cedar planks.
- Baste the salmon with the olive oil mixture, and salt as desired.
- Cover the grill and cook on medium until the internal temperature of the salmon reaches 135° F. Cooking time will vary between 15 and 30 minutes, depending on the thickness of the salmon.
- During cooking, check periodically to make sure the planks are not on fire. Keep a spray bottle of water close by to extinguish any flames.
- Remove the planks from the grill carefully, as the planks are very hot!
- If desired, serve the salmon right off the plank and garnish with lemon wedges.