Taima's Catch - Cedar Plank Grilled Salmon Recipe

Name: Taima's Catch - Cedar Plank Grilled Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cedar planks; 2 sockeye or king salmon fillets, cut into 6 (5-ounce portions; 2 to 3 tablespoons extra-virgin olive oil; 1 bunch lemon thyme, leaves chopped; 1 bunch marjoram, leaves chopped; 1 bunch oregano, leaves chopped; Salt and freshly ground black pepper; Alder wood chips, for smoker; Vegetable oil; 1 bunch dill sprigs; 2 lemons, juiced; 1 bunch fresh basil leaves; 1/2 cup toasted pine nuts; 1 clove garlic, chopped; 1 lemon, zested and juiced; Salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil

Servings: persons

2 cedar planks
2 sockeye or king salmon fillets, cut into 6 (5-ounce portions
2 to 3 tablespoons extra-virgin olive oil
1 bunch lemon thyme, leaves chopped
1 bunch marjoram, leaves chopped
1 bunch oregano, leaves chopped
Salt and freshly ground black pepper
Alder wood chips, for smoker
Vegetable oil
1 bunch dill sprigs
2 lemons, juiced
1 bunch fresh basil leaves
1/2 cup toasted pine nuts
1 clove garlic, chopped
1 lemon, zested and juiced
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

1
Soak the cedar planks in water for 20 to 30 minutes.
2
Coat the salmon with olive oil and chopped herbs.
3
Season with salt and pepper, to taste.
4
Put the salmon in the smoker, set to cold smoking setting and smoke with the wood chips until ready to grill, 20 to 30 minutes.
5
Pesto: Blitz the basil, pine nuts, garlic, lemon, and salt and pepper, to taste, in a food processor.
6
Gradually add the extra-virgin olive oil and pulse until mixture is smooth.
7
Put the pesto into a small serving bowl and set aside.
8
Preheat the grill to medium.
9
Drain the cedar planks and season the top of each plank with vegetable oil, salt and pepper, to taste, and dill sprigs.
10
Put 3 pieces of salmon on each cedar plank and grill over medium heat for 12 to 15 minutes.
11
Lemon juice the salmon once cooked.
12
Transfer the salmon to a serving platter, top with pesto and serve.

1115

kcal

Calories

108

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: 2 cedar planks, 2 sockeye or king salmon fillets, cut into 6 (5-ounce portions, 2 to 3 tablespoons extra-virgin olive oil, 1 bunch lemon thyme, leaves chopped, and more.

Yes, Taima's Catch - Cedar Plank Grilled 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!

Taima's Catch - Cedar Plank Grilled Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions