This tasty grilled salmon is simply bursting with fresh flavors from lemon and dill. Cooking it on a cedar plank adds a wonderful smoky touch that makes every bite memorable!
And let’s not forget the crispy potatoes and tender asparagus on the side—they’re the perfect match! I could eat this meal every week, honestly, it’s that good! 😄
What I love most is how easy it is to prepare. Just season, grill, and serve! It’s a fun way to impress family or friends without breaking a sweat.
Key Ingredients & Substitutions
Salmon: Fresh salmon is essential for this dish. If you can’t find it or prefer a different flavor, try trout or even a firm white fish like halibut. Just make sure they have a similar cooking time.
Cedar Plank: Soaking the cedar plank gives the salmon a lovely smoky aroma. If you don’t have cedar, you can use another wood plank like maple or cherry. Just ensure it is safe for grilling!
Baby Potatoes: New potatoes are great for grilling, but if they’re unavailable, try Yukon gold or red potatoes. Cut them into equal sizes so they cook evenly.
Asparagus: Fresh asparagus adds a crisp bite. In its absence, green beans or zucchini would work well. Just adjust the cooking time accordingly!
Dill: Fresh dill really shines here! If you don’t have it, consider substituting with fresh parsley or basil for a different flavor profile.
How Do I Get the Salmon to Cook Perfectly on the Cedar Plank?
Cooking salmon on a cedar plank gives it a unique flavor, but timing is crucial. Here’s how to ensure it’s done just right:
- Prep the cedar plank by soaking it for at least an hour to avoid burning.
- Grill over indirect heat to prevent the plank from catching fire.
- Close the grill lid to maintain an even temperature and cook for 15-20 minutes. You’ll know it’s ready when it flakes easily with a fork!
Taking your time will give you a deliciously flavorful salmon without it drying out. Enjoy every mouthful! 🐟
Grilled Lemon Dill Cedar Plank Salmon with Potatoes and Asparagus
Ingredients:
- 3 salmon fillets (6 oz each), skin on
- 1 cedar plank (pre-soaked in water for at least 1 hour)
- 1 lb baby potatoes (such as new potatoes), halved if large
- 1 lb fresh asparagus, trimmed
- 1 lemon, thinly sliced
- 2 tbsp olive oil, divided
- 1 tbsp capers, drained (optional)
- 2 tbsp fresh dill, chopped (plus extra sprigs for garnish)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Time Estimate:
This delicious meal takes approximately 10 minutes to prepare and 30-40 minutes to cook, including grilling time for both the salmon and vegetables. So, set aside about 50 minutes for a tasty dinner that’s sure to impress!
Detailed Instructions:
1. Prepare the Cedar Plank:
Start by soaking the cedar plank in water for at least one hour before you cook. This will keep it from burning on the grill and help infuse your salmon with a lovely smoky flavor.
2. Preheat Your Grill:
While the plank soaks, heat your grill to medium-high heat, around 375°F (190°C). If your grill has a two-zone setup, prepare a cooler side for indirect cooking.
3. Prepare the Vegetables:
In a bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, and pepper to taste. In a separate bowl, toss the trimmed asparagus with the remaining tablespoon of olive oil, salt, and pepper.
4. Start Cooking the Potatoes:
Place the seasoned potatoes directly on the grill or in a grill-safe pan. Grill for about 15 minutes, turning them occasionally, until they start to soften but are not fully cooked yet.
5. Season the Salmon:
Mix together the smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over the salmon fillets. Lay the salmon skin-side down on the soaked cedar plank, ready for grilling.
6. Arrange Lemon Slices and Dill:
Top the salmon with the thin lemon slices and sprinkle with chopped dill. If you like, scatter the drained capers on top for an extra burst of flavor.
7. Grill the Salmon on the Cedar Plank:
Carefully place the cedar plank with the salmon on the grill over indirect heat. Close the lid and grill for about 15-20 minutes. The salmon is ready when it flakes easily with a fork.
8. Add Asparagus to the Grill:
When the potatoes have been grilling for about 15 minutes, add the asparagus to the grill. Grill the asparagus for about 7-10 minutes, turning occasionally until it’s tender and slightly charred.
9. Finish Cooking the Potatoes:
Check that the potatoes are tender by poking them with a fork. Once cooked through and golden, remove them from the grill.
10. Serve:
Carefully arrange the grilled salmon, asparagus, and potatoes on a large platter. Garnish with additional dill sprigs and lemon slices if desired. Serve immediately and enjoy your flavorful, beautifully presented meal!
This wonderful grilled lemon dill cedar plank salmon is accompanied by perfectly seasoned and grilled potatoes and asparagus, creating a satisfying and healthy meal. Perfect for gatherings, a family dinner, or just treating yourself to something special!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it thoroughly in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for quicker thawing. Pat it dry before seasoning to ensure the spices adhere properly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat the salmon and vegetables gently in the microwave or in a skillet on low heat to prevent drying them out.
Can I Substitute Other Vegetables?
Absolutely! If you don’t have asparagus, you can use zucchini, bell peppers, or even corn on the cob. Just remember to adjust the grilling time based on the vegetable you choose, as they may cook at different rates.
What Grilling Temperature Is Best for Salmon?
Medium-high heat, around 375°F (190°C), is ideal for grilling salmon on a cedar plank. This heat allows the fish to cook through without drying out and maximizes the cedar plank’s flavor without burning it.
