Slammin' Cedar Plank Salmon Recipe

Name: Slammin' Cedar Plank Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons freshly grated pepper; 1 tablespoon lemon peel, minced; 1 large garlic clove, minced; 1 tablespoon fresh tarragon, minced; 1 tablespoon fresh basil, minced; 1 tablespoon paprika; 1 Tablespoon Sea salt crystals; 2 teaspoons light brown sugar; 2 6 oz. salmon fillets with the skin removed.; 1 cedar plank; 1 lemon, cut in wedges

Servings: persons

2 teaspoons freshly grated pepper
1 tablespoon lemon peel, minced
1 large garlic clove, minced
1 tablespoon fresh tarragon, minced
1 tablespoon fresh basil, minced
1 tablespoon paprika
1 Tablespoon Sea salt crystals
2 teaspoons light brown sugar
2 6 oz. salmon fillets with the skin removed.
1 cedar plank
1 lemon, cut in wedges

1
Soak the plank for at least 5 hours. I usually fill my plastic cooler with water the night before, put the plank in, and then put a brick on top to keep it submerged. Make a rub by mixing the pepper, lemon peel, garlic, tarragon, basil, paprika, sea salt, and brown sugar. Place the salmon fillets on a sheet of wax paper on a plate or a pan and work the rub into both sides with the back of a spoon or your fingers. Place the fillets in the refrigerator for at least 2 hours. When you are ready to barbecue, remove the plank from the water and lightly oil the top surface before placing the salmon. Squeeze a little lemon juice over the top of each fillet. Preheat the barbecue on high for at least ten minutes. Turn the barbecue to medium heat, place the plank with the salmon on the grill, and cover. Keep a spray bottle handy in case the planks catch on fire (they will). Cook until the internal temperature of the salmon is 120 degrees (8 to 10 minutes). The fish will turn pink and smoky brown, and the plank will be completely charred underneath. I like to have a second plank ready to serve the salmon on.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons freshly grated pepper, 1 tablespoon lemon peel, minced, 1 large garlic clove, minced, 1 tablespoon fresh tarragon, minced, and more.

Yes, Slammin' Cedar Plank Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slammin' Cedar Plank Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions