Herb-Crusted Cedar Plank Salmon

Salmon fillets are coated in a bright herb-mustard crust, then slow-grilled on a soaked cedar plank until the wood smokes gently and perfumes the fish. The result is moist, flaky salmon with a subtle smoky-sweet aroma and a crisp herbed top.

By YumYum Editorial · Seafood

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves 4

Ingredients

• 1 cedar grilling plank, untreated
• 4 salmon fillets (6 oz each, skin-on)
• 2 tbsp Dijon mustard
• 2 tbsp mayonnaise
• 1/4 cup panko breadcrumbs
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 lemon, half zested and juiced, half sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Submerge the cedar plank in water for at least 1 hour (weight it down so it stays fully soaked).
2. Preheat a grill to medium-high (about 400°F) and set up for indirect heat.
3. Whisk mustard, mayonnaise, lemon zest and juice, garlic, and olive oil in a small bowl; stir in panko, dill, and parsley to form a loose crust mixture.
4. Pat salmon dry, season with salt and pepper, and press the herb crust evenly over the top of each fillet.
5. Place the plank on the hot grill grates for 2-3 minutes until it starts to crackle and smoke lightly, then lay the salmon fillets on top, skin-side down.
6. Close the lid and cook 15-18 minutes, until the salmon flakes easily and reaches an internal temperature of 130-135°F for medium.
7. Transfer the plank directly to a heatproof platter, top with lemon slices, and rest 3 minutes before serving.