🌡 Cook to 145°F (63°C). The FDA figure for finfish. On a plank the fish cooks gently, so it will sit at temperature longer before drying — but check it rather than trusting the clock.
5.0
1 rating
Ingredients
- 1 untreated cedar grilling plank
- 1½ lbs salmon fillet, skin on, pin bones removed
- 2 tbsp brown sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 lemon, thinly sliced
- 3 sprigs fresh dill
Directions
- Submerge the plank in water for at least 2 hours, weighted down. A dry plank is firewood — the soaking is what makes it steam and smoke instead of catching.
- Heat the grill to medium, around 350 to 400°F.
- Mix the brown sugar, salt and pepper. Brush the salmon with the mustard and olive oil, then press the sugar mixture over the top.
- Set the fillet skin side down on the soaked plank and lay the lemon slices and dill over it.
- Put the plank straight on the grate and close the lid. Keep a spray bottle of water nearby in case an edge catches.
- Cook 20 to 25 minutes without turning or moving the fish. The plank does the work; opening the lid to check just lets the smoke out.
- Start checking at 18 minutes and pull the fillet at 145°F in the thickest part.
- Serve straight off the plank — it holds heat and it looks better than any platter.
Notes
Buy planks meant for grilling, never treated lumber. One plank will usually take two cooks before it charrs through; soak it again the second time. Alder is the other traditional Northwest choice and is milder than cedar if you find cedar assertive.
Kit for this recipe
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- Instant-read thermometer Every recipe here is written to a temperature, not a time.
- Grilling planks Untreated western red cedar, soaked — never lumber-yard boards.
- Fish spatula Thin enough to get under a fillet without tearing it off the plank.
