Mar 3, 2017

Cedar-Planked SalmonRecipe from Weber's Art of the Grill™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 3 oz fresh dill
  • 1 lemons

Meat / Poultry / Seafood

  • 1 salmon fillets (with skin), each 2½ to 3 lb and about ¾" thick

Oil and Spices

  • 1.25 tsp freshly ground black pepper
  • 1 tbsp kosher salt

Wine / Beer / Spirits

  • 2 fl oz white wine

Special Equipment

  • 1 untreated cedar planks, each 16 by 8" and about ¾" thick


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


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

  2. Place the salmon fillet, skin side down, on a baking sheet with sides. In a small bowl mix the white wine, lemon zest, lemon juice, dill, salt, and pepper. Pour the mixture over the salmon. Cover the salmon with plastic wrap and refrigerate for 30 minutes.
  3. Prepare the grill for indirect cooking over high heat (450° to 550°F).
  4. Brush the cooking grates clean. Remove the soaked plank from the water and place it on the cooking grate over direct medium 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 medium 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.

  5. Serve warm or at room temperature.

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Cedar-Planked Salmon