Description
A beautifully rustic salmon preparation where the fish is grilled or baked on a soaked cedar plank, infused with smoky aroma and glazed with a honey–Dijon–lemon marinade, then garnished with fresh dill and lemon slices—a simple yet elegant dish perfect for any occasion.
Ingredients
1 whole salmon fillet (about 2 lb)
2 Tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 Tbsp fresh lemon juice
2 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp fresh dill (or 1 tsp dried dill)
2 cloves garlic, minced (optional)
1 lemon, sliced (for garnish)
Instructions
- Submerge cedar plank in water for 1–2 hours (or overnight). Drain and pat dry.
- Brush both sides of salmon with olive oil, season with salt and pepper. Drizzle with lemon juice, Dijon mustard, and honey. Sprinkle garlic and dill.
- Preheat grill or oven to 375°F (190°C).
- Place salmon skin-side down on soaked cedar plank.
- Grill with lid closed or bake for 15–20 minutes, until salmon flakes easily with a fork.
- Optional: Baste with more glaze halfway through cooking.
- Garnish with lemon slices and fresh dill. Serve in portions.
Notes
- Soak plank thoroughly to avoid burning on grill.
- Use maple syrup instead of honey for variation.
- Double recipe by using two planks or a larger one.
- Fresh dill can be substituted with parsley or basil.
- Use thermometer to ensure salmon reaches 145°F (63°C).
- Prep Time: 5 minutes (+1–2 hours soaking)
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/5 of recipe)
- Calories: 310
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg
