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Cedar Plank Grilled Salmon

Name: Cedar Plank Grilled Salmon
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: cedar grilling plank — 100 g; salmon fillet — 907 g; olive oil — 27 g; light-brown sugar — 25 g; dijon mustard — 15 g; lemon juice — 15 g; garlic — 6 g; salt — 5 g; freshly ground black pepper — 3 g; smoked paprika — 3 g; lemon — 65 g; dill — 7 g

Cedar Plank Grilled Salmon reads citrus 7.0, sourness 6.5 and umami 5.4 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.1 / 10
Sweet & Fruity — 5.7 / 10
Sour & Bright — 8.9 / 10
Bitter & Earthy — 3.1 / 10
Rich & Fat — 5.0 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Citrus 7.0 · Sourness 6.5 · Umami 5.4 · Fruity 4.9 · Richness 4.7 · Salinity 3.6 · Allium 3.4 · Herbaceous 2.9 · Smoke 2.8 · Sweetness 2.7 · Marine & Briny 2.7 · Warm Spice 1.4 · Floral 1.3 · Bitterness 1.2 · Earthy 1.0 · Nutty 1.0 · Funk & Ferment 0.8 · Heat 0.5

What's in it (12)

cedar grilling plank — 100 g
salmon fillet — 907 g
olive oil — 27 g
light-brown sugar — 25 g
dijon mustard — 15 g
lemon juice — 15 g
garlic — 6 g
salt — 5 g
freshly ground black pepper — 3 g
smoked paprika — 3 g
lemon — 65 g
dill — 7 g

Time & effort: about 1 hr 30 min · effort: involved

Nutrition (per 100 g, engine-estimated): 150.2 kcal, 15.5 g protein, 8.1 g fat, 3.1 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Submerge the cedar plank in water, weighted down with a heavy can, and soak for at least 1 hour (up to 4) so it steams instead of catching fire on the grill.
Meanwhile, pat the salmon fillet dry and set it skin-side down on a plate; in a small bowl, whisk together the olive oil, brown sugar, Dijon mustard, lemon juice, and garlic until the sugar mostly dissolves.
Season the flesh side of the salmon evenly with the kosher salt, black pepper, and smoked paprika, then spoon the mustard-brown sugar glaze over the top and spread it into an even layer.
Preheat the grill to medium-high, about 400 F, and set it up for indirect heat by leaving one burner off, or banking the coals to one side.
Remove the plank from the water and shake off the excess; lay most of the lemon slices in an overlapping row down the center, reserving a few for serving, then set the salmon skin-side down on top of the lemon slices.
Set the plank on the grate over the indirect, unlit side, close the lid, and grill until the plank is lightly charred and smoking at the edges and the salmon is opaque throughout and reaches 130 F at the thickest part for medium, 18-22 minutes.
Scatter the chopped dill over the salmon, then carefully slide the whole plank onto a heatproof platter or cutting board.
Cut the salmon crosswise into portions directly on the plank, leaving the skin behind, and serve with extra dill and the remaining lemon.

Dishes with a similar flavor shape

Low Country Shrimp Boil — Southern · Lowcountry
Chicken Shawarma Pita Wraps — Middle Eastern
Baked Salmon with Brown Butter Breadcrumbs — American
Grilled Shrimp and Andouille Skewers — Cajun/Creole · Cajun
Tandoori Shrimp Skewers — Indian

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.