Cedar-Plank Grilled Salmon with Lemon & White Wine

Source/Author: SergeV

Cedar-plank salmon comes from the Indigenous tribes of the Pacific Northwest, who traditionally cooked salmon on wooden planks over open fires. The method later became popular in modern North American grilling for its gentle smoky flavor and moisture-retaining cooking style.

Ingredients:

• salt	1 tablespoon
• ground black pepper	1 teaspoon
• Zest of 1 lemon	1
• dry white wine	1/2 cup
• salmon fillet, skin on	2–2.5 lb (1–1.2 kg)
• untreated cedar plank, soaked 2 hours	1
• rosemary sprigs	2
• olive oil for brushing (optional)	2 tablespoons

1. PLANK. Soak the cedar plank in water for at least 2 hours to prevent burning.

2. MARINADE. In a bowl, combine: lemon zest, white wine, salt and black pepper.

3. Pat the salmon dry with paper towels. Place it in a shallow tray, pour the marinade over it. Refrigerate for 30 minutes.

4. GRILL.

Set up the grill for two-zone cooking (50% indirect / 50% direct heat).

Preheat to 170–230°C (340–450°F) using about 1/2 chimney of charcoal.

Place the soaked plank over direct heat and char it for 5 minutes until lightly smoking.

4. GRILL THE SALMON.

Remove the salmon from the marinade and place it skin-side down on the charred side of the plank. Lay 2 fresh rosemary sprigs on top of the fish.

Move the plank to indirect heat, close the lid, and cook for 15–20 minutes, until the salmon flakes easily and reaches an internal temperature of 125–130°F (52–55°C).

5. Carefully remove the plank from the grill. Serve the salmon directly from the plank with lemon wedges, grilled vegetables, fresh bread or roasted potatoes.

TIP:

Cedar plank grilling gently smokes the salmon while keeping it moist, and the citrus-dill marinade enhances the natural sweetness of the fish without overpowering it.