This bright and tasty dish features salmon grilled on cedar planks for a smoky flavor, topped with zesty lemon and fresh dill. Add in tender potatoes and asparagus for a complete meal!
I love how the cedar plank adds a special twist. Plus, cooking everything on the grill means less mess in the kitchen. What’s better than a delicious meal outside? 🌞
Key Ingredients & Substitutions
Cedar Planks: These are key for that smoky flavor. If you don’t have cedar, you can use alder or even hickory planks. Just remember to soak them first to avoid burning!
Salmon: I love fresh salmon, but if it’s pricey or hard to find, trout or even a thick white fish like halibut works well too. Look for skin-on fillets for extra flavor, if preferred.
Potatoes: Baby potatoes are my go-to for this dish due to their buttery flavor. If you can’t find them, feel free to use other small potatoes, like fingerlings or Yukon Gold, cut into similar sizes for even cooking.
Asparagus: Fresh asparagus adds a nice crunch and color. If it’s out of season, green beans or zucchini can be great replacements.
Dill: Fresh dill brightens up the dish beautifully. If you don’t have it, try substituting with fresh parsley or even thyme for a different herbaceous note.
How Do I Get the Perfect Grill Marks and Flavor from Cedar Planks?
Grilling on cedar planks is simple, but a few tips can really enhance the flavor. Start by soaking the planks in water for about an hour—this prevents them from burning and creates steam that flavors the fish.
- Preheat your grill before adding the planks. You want to hear that sizzle!
- Once the planks are on the hot grill, keep the lid closed to trap the smoke and flavors inside.
- Monitor closely; cook until salmon is just done—it’s better to check early than overcook!
Finally, always let the planks cool for a few minutes before handling, as they can be extremely hot. Enjoy your grilling!
Grilled Lemon Dill Cedar Plank Salmon with Potatoes and Asparagus
Ingredients You’ll Need:
For the Main Dish:
- 3 cedar planks (soaked in water for at least 1 hour)
- 3 salmon fillets (about 6 ounces each), skin removed
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
For the Seasoning:
- 3 tablespoons olive oil, divided
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 lemon, thinly sliced
- 2 tablespoons fresh dill, chopped, plus extra sprigs for garnish
- 2 tablespoons capers, drained
- Optional: pinch of cayenne pepper or chili powder for extra heat
How Much Time Will You Need?
This delicious grilled meal takes about 25 minutes of prep and cooking time, plus an additional hour for soaking the cedar planks. So, in total, plan for around 1 hour and 25 minutes to enjoy this delightful dish!
Step-by-Step Instructions:
1. Soaking the Planks:
Start by soaking the cedar planks in water for at least 1 hour. This is super important to avoid burning while grilling and to infuse that delicious smoky flavor into the salmon.
2. Preheating the Grill:
Preheat your grill to medium-high heat, which is about 375°F (or 190°C). A hot grill will give you the best sear and flavor!
3. Preparing the Potatoes:
In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the smoked paprika and garlic powder. This will give them a tasty coating while they cook.
4. Preparing the Asparagus:
In another bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. This will ensure the asparagus gets nicely seasoned.
5. Grilling the Cedar Planks:
Once your grill is hot, place the soaked cedar planks on the grill grates. Close the lid and let them heat for 3-5 minutes, until they start to smoke and char lightly.
6. Arranging the Veggies:
Carefully remove the cedar planks from the grill. Arrange the prepared potatoes evenly on the planks first, then add the asparagus on top.
7. Preparing the Salmon:
Rub the salmon fillets with the remaining olive oil. Season both sides with salt, pepper, the rest of the smoked paprika, garlic powder, and a pinch of cayenne for a kick if you like.
8. Assembling Everything:
Place the seasoned salmon fillets on top of the asparagus and potatoes on the cedar planks. This is where the magic happens!
9. Adding Fresh Flavors:
Top each salmon fillet with a few lemon slices and sprinkle some capers and chopped dill over everything. This adds freshness and flavor!
10. Grilling Time:
Now, return the cedar planks to the grill, close the lid, and cook everything for about 15-20 minutes. The salmon should be opaque and flaky, while the potatoes become tender, and the asparagus stays bright green.
11. Serving:
Carefully remove the cedar planks from the grill and transfer them to a serving platter. Be cautious—they will be hot!
12. Final Touch:
Garnish with extra sprigs of dill, and you’re ready to dig in!
Enjoy your flavorful grilled salmon, perfectly infused with cedar aroma and paired with lemony freshness, tender potatoes, and crisp asparagus. A delightful meal awaits!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon before grilling. The best way is to place it in the fridge overnight or submerge it in cold water for quicker thawing.
How Do I Know When the Salmon is Done Cooking?
The salmon is done when it turns opaque and flakes easily with a fork. You can also use a meat thermometer; the internal temperature should be 145°F (63°C).
Can I Prepare This Dish in the Oven Instead of the Grill?
Absolutely! Preheat your oven to 375°F (190°C), line a baking dish with parchment, and follow the same preparation steps. Bake for about 20-25 minutes until the salmon is cooked through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, gently warm in the microwave or oven, but be careful not to overcook the salmon.
