Cedar Plank Salmon
Enjoy tender, flaky cedar plank oven salmon infused with fresh lemon, thyme, and dill. Simple to prepare, this flavorful recipe works great at home or over a campfire.
Servings: 12 people
Calories: 252kcal
Cost: $50
Equipment
- 14" Dutch Oven
Ingredients
- 1 tablespoon lemon zest grated, minced
- 1 ½ teaspoons fresh thyme chopped
- ½ teaspoon sugar
- 4 pounds salmon filets skin on, 2 filets
- 1 package fresh thyme
- 1 package fresh dill
- 6 lemons sliced
- 2 tablespoons olive oil extra virgin
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- In a medium mixing bowl mix together lemon zest, 1 ½ teaspoon chopped fresh thyme, sugar, salt and pepper.
- Place Salmon fillets on cedar planks skin side on planks. Rub mixture on each fillet. Then add 1 tablespoon of extra-virgin olive oil on each fillet.
- Add 1 plank in the bottom of a 14″ Dutch oven. Then add about half a package of fresh thyme and a half a package of fresh dill. Spread the slices from 3 lemons all around the bottom.
- Add the second plank so that it doesn’t touch the top of the first plank and add remaining thyme, dill and lemon slices.
- Bake at 350 degrees for 1 hour (If using charcoal, rotate lid every 15 minutes). The salmon should turn light pink.
Notes
- Soak the cedar plank for at least 30 minutes to prevent burning and infuse the salmon with a smoky flavor.
- Bring the salmon to room temperature before cooking to ensure even baking and tender fillets.
- Rub the seasoning mixture evenly over the salmon to ensure every bite is flavorful.
- Give each fillet enough space on the plank so heat circulates and the salmon cooks evenly.
Nutrition
Calories: 252kcal | Carbohydrates: 5g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 92mg | Potassium: 819mg | Fiber: 2g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 30mg | Calcium: 35mg | Iron: 2mg
