Taima's Catch - Cedar Plank Grilled Salmon

Total Time:
1 hr 45 min
30 min
30 min
45 min

6 servings

  • 2 cedar planks
  • 2 sockeye or king salmon fillets, cut into 6 (5-ounce portions
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 bunch lemon thyme, leaves chopped
  • 1 bunch marjoram, leaves chopped
  • 1 bunch oregano, leaves chopped
  • Salt and freshly ground black pepper
  • Alder wood chips, for smoker
  • Vegetable oil
  • 1 bunch dill sprigs
  • 2 lemons, juiced
  • Pesto:
  • 1 bunch fresh basil leaves
  • 1/2 cup toasted pine nuts
  • 1 clove garlic, chopped
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Soak the cedar planks in water for 20 to 30 minutes.

  • Coat the salmon with olive oil and chopped herbs. Season with salt and pepper, to taste. Put the salmon in the smoker, set to cold smoking setting and smoke with the wood chips until ready to grill, 20 to 30 minutes.

  • Pesto: Blitz the basil, pine nuts, garlic, lemon, and salt and pepper, to taste, in a food processor. Gradually add the extra-virgin olive oil and pulse until mixture is smooth.

  • Put the pesto into a small serving bowl and set aside.

  • Preheat the grill to medium.

  • Drain the cedar planks and season the top of each plank with vegetable oil, salt and pepper, to taste, and dill sprigs. Put 3 pieces of salmon on each cedar plank and grill over medium heat for 12 to 15 minutes. Lemon juice the salmon once cooked. Transfer the salmon to a serving platter, top with pesto and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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