Pacific Northwest Cedar Plank Roasted Salmon
A traditional Pacific Northwest recipe featuring salmon roasted on a soaked cedar plank, imparting a delicate smoky aroma and tender flavor. This medium-difficulty dish is perfect for a flavorful seafood dinner inspired by American coastal cuisine.
Ingredients
Check ingredients as you go.
- Main
- Seasoning
- Garnish
Let’s make it
Preparation
Preheat your oven to 375°F (190°C). Place the soaked cedar plank on a baking sheet to catch drips.
Preparation
Rinse the salmon fillet under cold water and pat dry with paper towels. Brush all sides lightly with olive oil to prevent sticking and add flavor.
Seasoning
In a small bowl, mix lemon juice, minced garlic, chopped fresh dill, salt, and black pepper. Brush this seasoning mixture evenly over the top of the salmon fillet.
Assembly
Place the salmon fillet skin-side down onto the soaked cedar plank. Arrange lemon slices on top of the salmon for added aroma and presentation.
Cooking
Put the baking sheet with the cedar plank and salmon into the preheated oven. Roast for 20 to 25 minutes, until the salmon flakes easily with a fork and registers about 145°F (63°C) internally.
Finishing
Remove the cedar plank from the oven carefully. Let the salmon rest on the plank for 5 minutes before serving to allow flavors to settle.
Tips & notes
Ensure the cedar plank is thoroughly soaked for at least one hour before cooking to prevent burning and to infuse subtle smoky flavor. Use wild-caught salmon for the best taste and texture. Do not overcook the salmon to keep it moist and tender.
Saving it for later
Store leftover salmon in an airtight container in the refrigerator within two hours of cooking. Consume within 3 days. Do not freeze on the cedar plank; remove salmon before freezing if desired.
Reheating
Reheat salmon gently in a low oven (300°F/150°C) wrapped loosely in foil for about 10-15 minutes until warmed through. Avoid microwave reheating to prevent dryness.
