Cedar planking is one of the most popular ways to grill salmon for good reason. The plank keeps the salmon off the direct heat of the barbecue while also lending a deliciously smoky flavour. Serve the salmon right on the plank for an impressive presentation, but be sure to discard it after you’re done eating, as they can only be used once.

Yield: Serves 6.



  • 1 untreated cedar plank (8x16 inches)
  • 1/4 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp chopped fresh dill
  • 1 tsp grated lemon peel
  • 1 tsp freshly ground pepper
  • 1/2 tsp salt
  • 2 lb (1 kg) salmon fillet


  1. 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.
  2. To prepare marinade, combine wine, lemon juice, oil, dill, lemon peel, pepper and 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.
  3. Preheat natural gas barbecue on low heat for 10 - 15 minutes.
  4. Remove plank from water and rinse. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on plank.
  5. 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.
Nutritional analysis per serving:


348 calories, 21.9 g fat, 33.3 g protein, 0.9 g carbohydrate, 0.2 g fibre, 80 mg sodium