Cedar Planked Salmon

One of our most frequently requested recipes! Cooking salmon on cedar imparts a special flavour that enhances the salmon. Serve it on the plank for an impressive presentation.

1 untreated cedar plank (8x16 inches/20x40 cm)
1/4 cup (50 mL) dry white wine
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) chopped fresh dill
1 tsp (5 mL) grated lemon peel
1 tsp (5 mL) freshly ground pepper
1/2 tsp (2 mL) salt
2 lb (1 kg) salmon fillet

Immerse cedar plank in a sink or large container of water. Place a heavy object on plank to keep it submerged. Allow plank to soak for at least 2 hours.
To prepare marinade, combine next 7 ingredients (wine through salt) in a heavy zip-lock plastic bag. Add salmon and squeeze bag to coat salmon with marinade; seal bag. Let stand for 30 minutes. Alternatively, salmon may be marinated for up to 1 hour in refrigerator.
Remove plank from water and rinse. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on plank. Place plank with salmon on barbecue grid on natural gas barbecue. With lid down, cook salmon over low heat for 40 - 45 minutes or until fish flakes easily with a fork. If using a triple burner natural gas barbecue, turn centre burner off for best results.
Serve salmon directly from plank. Do not reuse cedar plank for cooking. Serves 6.
Cook's Note: The cedar plank used in this recipe should be a little longer and wider than the salmon fillet. For best results, the plank should be about 1/2 inch (1.25 cm) thick.
Last updated on January 18, 2019