Cedar Plank Salmon

Author's Notes

We have cedar planks for sale near the Meat Department at Gateway Market. Cedar planks can be re-used until they become overly charred. To clean, simply scrub off the skin and any residue right away after each use.


Serves 2

Salmon fillet (one large or two small, skin-on recommended)
Extra virgin olive oil
Sea salt (to taste)
Black pepper (to taste)
1 teaspoon fresh lemon juice


1. Soak your cedar plank in wine, sake, cider or water one to two hours before you begin grilling.

2. Heat your grill to a medium heat setting, about 350 degrees F.

3. Lay your cedar plank on the grill so it is in contact with the grill grates.

4. Season your salmon by rubbing the entire fillet (or fillets) with extra virgin olive oil. Sprinkle liberally with sea salt and black pepper.

5. Place the salmon fillet skin side downon top of the cedar plank. Cover the grill.

6. The salmon will need to cook for 12-15 minutes, depending on the size. The salmon is done when it is uniformly pink in the middle.

7. Once the salmon is cooked through, remove the salmon from the plank and transfer it to a cutting board. Use a thin spatula to gently separate the skin from the salmon.

8. Give the cooked salmon a quick drizzle of fresh lemon juice and serve!