Chris' Recipes

Bon Appetite!

Cedar Plank Salmon

Written By: Chris - Oct• 31•13

Oh boy, it’s not even November and I’m missing summer already.  It has been “grey” outside and there has even been little white flakes falling over the last few days.  Although I do use the grill all year round, you can see from the pictures that this dish was prepared during our sunny, warmer months of Minnesota.  I find that grilling salmon on a wooden plank gives it a wonderful smokey flavor.  Grilling planks can be found just about anywhere these days and when you soak them in water beforehand, it helps keep the fish moist and tender while it cooks.

Salmon is reasonably healthy due to its high protein and Omega-3 fatty acids and its overall low fat levels.  I’ve been getting Bill to eat it again after a hiatus he was on after a “fishy” experience.  Be sure to look for fresh salmon that looks moist, shiny, bright and firm.  Remember it should smell sea-fresh, not fishy!  There really isn’t much to this, it’s easy!



1 Cedar Plank, soaked 
2 Salmon Fillets
2-4 Tablespoons Greek Yogurt, plain
1 Lemon
1 teaspoon Olive Oil
1 teaspoon Sugar
Salt and freshly ground black pepper


Soak cedar plank in water for at least an hour.  In small bowl, combine yogurt, 1/2 lemon juice, (zest is great too) sugar and olive oil.

Set the grill for indirect grilling and heat to medium-high.  Place salmon, skin side down on cedar plank and smear on the yogurt mixture.  Sprinkle with salt and pepper.  Set plank on barbecue.  Close lid and bake for 20 to 30 minutes on medium heat, until fish flakes easily with a fork.  (The internal temperature should read 135 degrees.) Transfer the salmon and plank to a plate or serve right off the plank, and right off of the skin!

IMG_3752 IMG_3767

We enjoyed additional grilled vegetables within a salad and simple store bought potato perogies.



Salmon is a mild fish flavor and is considered to be meaty.  It was soft and melts into your mouth!





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