Cedar Plank Salmon with Lemon & Dill
Soaked cedar plank locks in moisture and adds subtle smokiness while salmon cooks hands-off in the oven. Fresh lemon, dill, and a touch of butter finish it restaurant-quality in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 piece cedar plank
- 1.25 lb salmon fillet (skin-on)
- 1 whole (halved) lemon
- 2 tbsp (chopped) fresh dill
- 2 tbsp butter
- 1 whole (thinly sliced) shallot
- ¼ cup white wine or dry vermouth
- 8 oz asparagus or baby potatoes
Instructions
- 1
Soak cedar plank in water for at least 15 minutes. Pat salmon skin-dry and season flesh generously with salt and pepper.
- 2
Preheat oven to 400°F. Place soaked plank on a large baking sheet and arrange asparagus (or potatoes) on either side.
- 3
Set salmon skin-side down on the plank. Scatter shallot slices and dill over flesh, then dot with butter.
- 4
Pour white wine around the vegetables. Squeeze lemon juice over salmon and lay lemon halves beside it.
- 5
Bake for 12–14 minutes until salmon flakes easily at the thickest part and edges are just cooked through.
- 6
Serve salmon and vegetables directly from the plank, drizzled with pan juices and fresh dill.
Tools you’ll need
- cedar plank (8–10 inch)
- large baking sheet
- oven
- knife
- cutting board
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