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All RecipesSeafood

Recipe from Weber's Art of the Grill™ by Jamie Purviance

Cedar-Planked Salmon

  • People

    Serves 8 to 10

  • Prep Time

    10 mins

  • Marinating Time

    30 mins

  • Grilling Time

    25 to 35 mins

Serves 8 to 10
Prep Time
10 mins
Marinating Time
30 mins
Grilling Time
25 to 35 mins

the Ingredients

Cedar Salmon20F
  • 1 salmon fillet (with skin), 2½ to 3 pounds and about ¾ inch thick, pin bones removed
  • ¼ cup white wine
  • Finely grated zest and juice of 1 lemon
  • ⅓ cup finely chopped fresh dill
  • 1 tablespoon kosher salt
  • 1½ teaspoon freshly ground black pepper

Special Equipment

  • 1 untreated cedar plank, 16 by 8 inches and about ¾ inch thick


  • 01

    Soak the cedar plank in water for at least 1 hour.

  • 02 Place the salmon fillet, skin side down, on a sheet pan. In a small bowl mix the marinade ingredients. Pour the marinade over the salmon, cover with plastic wrap, and refrigerate for 30 minutes.
  • 03 Prepare the grill for indirect cooking over high heat (450° to 550°F).
  • 04

    Brush the cooking grates clean. Remove the soaked plank from the water and place it on the cooking grate over direct heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over and place it over indirect high heat. Put the salmon on the plank, skin side down, and cook, with the lid closed, until the salmon is just opaque in the center and begins to brown slightly around the edges, 25 to 35 minutes. Cooking time will vary according to the thickness of the fillet. Transfer the plank with the salmon to a heatproof surface. Serve warm or at room temperature.


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