PREP TIME 30 mins | COOK TIME 12 mins | TOTAL TIME 42 mins | SERVES 3
This is the foolproof way of cooking grilled salmon on a cedar plank — part smoking, part baking and all incredibly delicious. It’s totally effortless for a weeknight meal or for easy summer entertaining. It’s beautiful, versatile and smells incredible — everyone in the neighbourhood will want an invite.
Right; After that winning endorsement, are you ready? This is a riff on my dad’s method; I love it, and it’s different enough from the Maple-Garlic Cedar Salmon in Uncomplicated that I can happily use both and never get tired of either one.
Here’s the full how-to:
Cedar Plank Salmon with Dill
1 untreated cedar plank
4 fresh salmon fillets (skin on)
¼ teaspoon salt
¼ cup finely chopped red onion
¼ cup chopped fresh dill
1 - 2 tablespoons capers
Submerge the plank in cold water for at least 30 min (I use a baking dish and weight the plank down with a can of tomatoes).
Preheat the barbecue to medium-high. Take the plank out of the water. Place the salmon on the plank and sprinkle with the salt. Sprinkle with the onion, dill and capers. Place the plank and salmon on the barbecue and cook with the lid closed for 12 to 18 minutes or until tiny ridges of white appear at the edges of the fish. Remove from the grill, then slide a thin metal spatula between the fish and its skin to serve. Serve with lemon wedges.
TIP: Try to get the salmon fillets all at about the same thickness so they cook evenly. Untreated cedar planks are available in all fish stores and better grocery store fish departments.
Click below for a printable version of this recipe.