This tasty grilled salmon is cooked on a cedar plank, adding a lovely smoky flavor. It’s paired with fresh lemon, dill, tender potatoes, and crisp asparagus for a well-rounded meal.
I love how the salmon stays juicy and the veggies become so vibrant. Honestly, who doesn’t feel like a chef with this fancy dish? Perfect for impressing guests or treating yourself! 🎉
Key Ingredients & Substitutions
Cedar Planks: These are essential for adding a lovely smoky flavor to the salmon. If you can’t find cedar planks, you can use other types of wood planks like maple or even aluminum foil for grilling, though it won’t give the same flavor.
Salmon: Fresh salmon fillets are ideal for this recipe, but if you prefer a different fish, trout or mackerel can work, too. Just make sure the fish you choose is suitable for grilling.
Lemon: Fresh lemon adds brightness. If you don’t have fresh lemons, try using lemon juice from a bottle, but fresh is always better for that zesty flavor!
Dill: Fresh dill is highly recommended for its aroma. If you can’t find fresh dill, dried dill works. Use about one-third of the amount since dried herbs are more concentrated.
Potatoes: Baby potatoes are perfect for roasting. If you want to save time, pick small to medium-sized red or Yukon Gold potatoes. Sweet potatoes or even pre-cooked potatoes can also work in a pinch.
How Do You Grill Salmon Perfectly on a Cedar Plank?
Grilling salmon on a cedar plank can be intimidating, but it’s quite simple! Here’s how to get it just right:
- Soak the Planks: Make sure to soak your cedar planks in water for at least an hour prior to cooking. This helps prevent the wood from burning.
- Preheat the Grill: Start with a medium-high grill (375°F – 400°F). A hot grill ensures the salmon cooks evenly and develops a nice char.
- Smoke the Planks: Once the grill is hot, place the soaked planks on the grill and heat them until they start to smoke. This step is key for that delicious smoky flavor.
- Watch the Temperature: Grill the salmon for 15-20 minutes. It should look opaque and easily flake with a fork. Use a meat thermometer for precision—internal temp should be around 145°F.
- Don’t Rush: Resist the urge to flip the salmon; cooking it directly on the cedar allows the wood to infuse flavor without sticking.
With these tips, you’re set for delectable grilled salmon that’s tender and bursting with flavor!
Grilled Lemon Dill Cedar Plank Salmon with Potatoes and Asparagus
Ingredients You’ll Need:
For the Main Dish:
- 2 cedar planks (soaked in water for at least 1 hour)
- 2 salmon fillets (about 6 oz each)
- 1 lemon, thinly sliced
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 2 teaspoons dried or fresh dill, divided
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon capers
For the Vegetables:
- 10 oz baby potatoes, halved or quartered depending on size
- 1 bunch asparagus (about 12 spears), trimmed
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 15-20 minutes of grilling time. You’ll need an hour for soaking the cedar planks, but the hands-on cooking is pretty quick and straightforward!
Step-by-Step Instructions:
1. Soak the Cedar Planks:
Start by soaking your cedar planks in water for at least 1 hour. This step is important to prevent them from burning on the grill.
2. Prep the Grill:
While the planks soak, preheat your grill to medium-high heat, around 375°F to 400°F. This will give your salmon that perfect char!
3. Prepare the Potatoes:
In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, half the dill, and garlic powder until well coated. Set this mixture aside to absorb all those flavors.
4. Prepare the Asparagus:
In another bowl, drizzle olive oil, salt, and pepper over the asparagus, tossing them gently to coat. This helps them grill to perfection!
5. Season the Salmon:
In a small bowl, mix together the lemon juice, smoked paprika, the remaining dill, and an extra pinch of salt and pepper. Rub this lovely mixture evenly over both salmon fillets for a blast of flavor.
6. Heat the Cedar Planks:
Place the soaked cedar planks directly on the grill grates with the lid closed. Heat them for about 3-5 minutes or until they start smoking. You’ll know they’re ready when you can smell the cedar!
7. Place Salmon on the Planks:
Carefully place the seasoned salmon fillets on each plank. Top each fillet with a few lemon slices and sprinkle the capers evenly over them for added zing!
8. Arrange the Veggies:
Next, arrange the seasoned potatoes and asparagus around the salmon on the planks or on a separate grill-safe tray. Make sure they have space to cook!
9. Close the Lid and Grill:
Close the grill lid and cook everything together for about 15-20 minutes. Check occasionally—your salmon should turn opaque and flake easily with a fork, the potatoes should be tender when pierced, and the asparagus should be crisp-tender with a nice char.
10. Serve it Up:
Carefully remove the cedar planks from the grill. Transfer the salmon, potatoes, and asparagus to a serving platter. Don’t forget to do this with oven mitts; those planks can be hot!
11. Garnish and Enjoy:
Garnish your beautiful dish with extra fresh dill for a bright touch and serve immediately. Enjoy your flavorful, perfectly grilled cedar plank salmon with fresh lemon, aromatic dill, tender potatoes, and crisp asparagus!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure it’s fully thawed before cooking. The best way to thaw is overnight in the refrigerator. If you’re in a hurry, you can seal it in a plastic bag and submerge it in cold water for about an hour.
What if I Don’t Have Cedar Planks?
If you don’t have cedar planks, you can grill the salmon directly on the grill or use aluminum foil. Just be aware that using foil won’t impart the same smoky flavor, so you might consider adding a little extra smoked paprika to the seasoning mix!
Can I Prepare This Meal in Advance?
Yes! You can prep the potatoes and asparagus ahead of time. Just toss them in oil and seasoning and store them in the fridge until you’re ready to grill. The salmon can be seasoned and wrapped in plastic wrap in the fridge too, but it’s best to grill it fresh.
How Do I Know When the Salmon is Done?
Your salmon is perfectly cooked when it’s opaque and flakes easily with a fork. You can also use a meat thermometer; the internal temperature should reach 145°F for safe consumption.
