Pacific Northwest Cedar-Plank Salmon

Cedar-plank cooking is a Pacific Northwest hallmark, letting aromatic wood gently smoke the fish as it grills. This salmon wears a maple–brown sugar glaze, then finishes with dill, lemon, and a touch of butter.

Serves 4 · 70 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 9g carbs
• 25g fat
• 1g fiber

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Ingredients

• 2 lb skin-on salmon fillet
• 1 (about 12–15 in) food-grade cedar plank
• 2 tbsp packed light brown sugar
• 1 tbsp pure maple syrup
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 garlic cloves
• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 3 tbsp fresh dill
• 1 lemon

Instructions

1. 1Submerge the cedar plank in cool water and weight it so it stays fully under; soak at least 1 hour and up to 4 hours so it smolders instead of catching fire.
2. 2Pat the salmon dry with paper towels. Run your fingers along the flesh and pull any pin bones with clean tweezers or pliers.
3. 3Mince the garlic. Finely chop the dill. Cut the lemon in half; juice one half and cut the other into wedges for serving.
4. 4In a small bowl stir together the brown sugar, maple syrup, kosher salt, black pepper, smoked paprika, minced garlic, and olive oil until it forms a loose paste.
5. 5Place the salmon skin-side down on a tray. Brush the paste evenly over the flesh, then scatter half the chopped dill on top. Let it sit at room temperature 15–20 minutes while you heat the grill or oven.
6. 6For grilling: heat a gas or charcoal grill to medium, about 375–400°F, with a cooler zone if possible. For oven: preheat to 400°F and set a rimmed baking sheet on the middle rack.
7. 7Drain the plank and pat the top dry. Set it on the hot grill grates (or on the preheated sheet in the oven) for 2–3 minutes until fragrant and lightly smoking; flip if the underside darkens too fast.
8. 8Carefully transfer the salmon onto the hot plank, skin-side down. Close the grill lid (or oven door) and cook without flipping until the thickest part is just opaque and flakes with a fork, about 12–18 minutes depending on thickness (aim for 125–130°F in the center for medium).
9. 9In the last 2 minutes, dot the top of the fish with small pieces of butter so it melts into the glaze.
10. 10Lift the plank off the heat onto a heatproof board. Squeeze the reserved lemon juice over the salmon and shower with the remaining dill.
11. 11Rest 3–5 minutes so juices settle. Portion into four servings straight from the plank and pass lemon wedges at the table.