Dill and lime cedar plank salmon

I should have “planked” a long time ago 😂

Today was the very first time I made cedar plank salmon. I’m not sure why it took me this long to get around to it, but now I’m loving this method of cooking. I will plank again very soon!

Amazing collaborations

Our partners at Broil King sent us a care package a couple of months ago with Broil King treats like tongs, gloves, an apron and some other useful accessories. Grilling geeks like me will understand what I mean when I say that I’m like a kid in a candy store when I’m looking at grilling accessories. One of the items Broil King sent was a set of cedar planks. I put all the other accessories to use right away, but I actually set the planks aside to use at some other point in time. And then time passed… you know how that can happen.

Better late than never, as they say. I’m glad I finally gave this a go. Today’s salmon was so delicious. The salmon was flaky, juicy on the inside and it had a touch of smokey flavour from the cedar.

A simple approach is often the best approach

This recipe is as simple as it gets. In addition to the fresh salmon, we used kosher salt, freshly ground black pepper, olive oil, fresh dill and lime. The final magical touch comes from the smokiness of the cedar plank sitting on the hot grill.

Dinner done quick!

Another bonus is how fast you can get this fish on the table for a weeknight dinner. Basically, you take the salmon out of the fridge, place it on the cedar plank (pre-soaked), add the toppings over the salmon fillet, fire up the BBQ, cook for 20 minutes, and voila, dinner!

And for your side? You have 20 minutes, while the salmon’s on the grill, to prepare a salad or cook some rice. That’s a perfect, restaurant-quality dinner for the family in just a little over 30 minutes. This is another example of how busy families can eat well, at home, even when time is tight.

So why did I finally choose today to try the cedar plank?

Our little guy was the inspiration. He’s the pickiest eater at home. Having said that, he’s also our food blog’s biggest fan and promoter. We’ll often hear from his teachers and his friends’ parents that they’ve visited the blog because he told them all about it. 😂

So after receiving the planks from Broil King, our little guy showed a real interest in trying salmon cooked this way. The other day, he reminded me that I hadn’t used the planks yet. Hint hint, nudge nudge. So, while doing groceries that day, I picked up some fresh salmon and made the commitment to plank! 🤪

Tips and tricks

I researched and learned a couple of things before getting started. The key is to soak the plank before grilling with it. This ensures that it’ll get smokey without burning with flaming up. Also, if you have the option, set the burner that’s directly under the plank, to a low temperature, and set the other burners, on either side, a bit higher. Once again, this is to avoid setting the plank on fire, while still keeping the BBQ hot.

And the most important tip… if a picky eater in your home makes a special request to try a new and healthy food, make sure you get on it! It could open up their palate and encourage even more good eating. Keep calm and plank on… and eat well, friends!

Print

Dill and lime cedar plank salmon

Prep Time

10 mins

Cook Time

20 mins

 

Incredibly easy to prepare, delicious and perfectly flaky. This recipe can be ready in just over 30 minutes, making it ideal for a busy weeknight meal.

Course: Main, Main Course

Cuisine: American, Canadian, North American

Keyword: cedar plank salmon

Servings: 4 servings

Ingredients

• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 2 lbs or 0.9 kg salmon fillet with or without skin
• 4 or 5 sprigs fresh dill
• 1 lime sliced in circles
• 1/2 lime
• 1 tbsp olive oil

Instructions

1. Soak the plank under cold water for at least 30 minutes. Ours soaked for 1 hour. I placed a full glass of water on top of the plank to help keep it submerged.

2. Place the salmon fillet on the cedar plank.
3. Sprinkle the salt and black pepper evenly over the salmon.
4. Place the sprigs of dill over the salmon.
5. Place the lime slices evenly over the salmon.
6. Drizzle the olive oil over the fillet.
7. Heat the grill to between 400 ºF and 450 ºF.

8. Reduce the middle burner temperature and place the plank over that burner.

9. Close the BBQ lid.
10. Cook for about 20 minutes or until the salmon flakes. Check periodically to make sure the plank hasn’t caught fire. Keep a squirt bottle of water handy to put out any small flames if needed.

11. Squirt the remaining 1/2 lime over the salmon when it's coming off the grill.

12. Serve the salmon hot right on the plank with your favourite sides… your family and friends will be impressed!

Nelson Cardoso