Cedar Plank Salmon - Little Sunny Kitchen

Prep Time 1

Cook Time 30

Total Time 1 30

▢ 1 whole side of salmon or salmon fillets, preferably skin-on, thawed completely
▢ 3 cloves garlic minced
▢ ¼ cup olive oil
▢ 2 tablespoons lemon juice
▢ ½ teaspoon salt
▢ ¼ teaspoon ground black pepper
▢ Water or wine, sake, or cider - for soaking the planks

One hour before grilling, place the planks on a rimmed baking sheet filled with water or wine.
Preheat the grill to medium heat, around 350°F/180°C.
Combine oil, garlic, lemon juice, and salt pepper in a small bowl and brush over the salmon.
Place the cedar planks on the grill over indirect heat in a single layer. You’ll know they’re ready when they crack a little.
Place salmon skin-side down on the planks, cover the grill and cook for 15–20 minutes (the time depends on the thickness of your salmon). Start checking at 15 minutes by inserting an instant read thermometer at the thickest part of the salmon, the final internal temperature should be 145°F/62°C. The cooked fish will be opaque and can be easily flaked with a fork.
Remove the salmon and place it on a cutting board. At this point, you can slice into portions and easily remove the skin. Squeeze some lemon juice over the top.

Soak the planks. It is so important to soak cedar planks for at least 30 minutes to 1 hour before cooking on the grill. Placing a dry piece of wood on a hot grill could result in it catching on fire. It’s a good idea to keep some water in a spray bottle close to your grill in case this happens.
Small pieces = less cook time. If making smaller salmon fillets, start checking them at 12 minutes as they require a shorter cooking time than one large piece of fish.