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I've always wanted to try grilling fish on a cedar plank, and I finally got to do it. It's very easy to do, and makes a beautiful presentation. The best part is that it's not a lot of hard work. The flavor of the fish has a subtle taste of wood, and the fish turns out moist and flavorful.
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Grilled Cedar Plank Salmon With Tarragon Herbs

I've always wanted to try grilling fish on a cedar plank, and I finally got to do it. It's very easy to do, and makes a beautiful presentation. The best part is that it's not a lot of hard work. The flavor of the fish has a subtle taste of wood, and the fish turns out moist and flavorful.
Course main, Main Course
Cuisine American
Keyword Cedar Plank Salmon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Debby - www.AFeastfortheEyes.net

Equipment

  • 1 cedar plank 6 by 14 inches NOTE: My plank was slightly smaller; just adjust the salmon to fit the size of the plank.

Ingredients

  • 2 salmon fillets 1 1/2 pounds total*
  • Salt and freshly ground black pepper
  • 1/2 cup fresh chopped tarragon Italian Parsley is a good substitute
  • 1/4 cup extra-virgin olive oil
  • 1 lemon
  • 2 Tbsp. finely chopped shallot about 1/2 small
  • 1 small clove fresh garlic minced
  • 1/4 tsp. red pepper flakes

Instructions

For the plank:

  • Soak cedar plank in salted water for 2 hours, then drain.
  • Pat the excess water from the plank, then brush it with a thin layer of vegetable oil

FOR THE HERBS:

  • In a small bowl, mix the fresh herbs, olive oil, garlic, shallot and garlic. Zest 1/2 of the lemon, and add to the herb mixture. Set aside.
  • Slice the lemon in to 1/4" thick slices, and layer across the plank as a "bed" for the salmon.
  • Remove skin from salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels.
  • Season the salmon with salt and pepper on both sides.

Grill:

  • Lay the salmon (on what was skin-side down) on the cedar plank and lemon slices.
  • Set grill for indirect grilling and heat to medium-high. Have a spray bottle of water nearby.
  • Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until almost cooked through, around 15 to 20 minutes.
  • Spoon the herb mixture on top of the salmon, cover on the grill, and continue to grill until the internal temperature should read 135 degrees F.
    Transfer the salmon and plank to a platter and serve right off the plank.
  • NOTE: If the edges of the plank start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Notes

Throw away the plank-- or break it up, soak it in water and use it as wood chips to infuse more flavor into your next grilled meat.