Recipe courtesy of Team Blue 22

Taima's Catch - Cedar Plank Grilled Salmon

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 45 min
  • Yield: 6 servings
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Ingredients

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

Salt and freshly ground black pepper 

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

Salt and freshly ground black pepper 

1/2 cup extra-virgin olive oil

Directions

Special equipment:
2 cedar planks Alder wood chips, for smoker
  1. Soak the cedar planks in water for 20 to 30 minutes.
  2. 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.
  3. 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.
  4. Put the pesto into a small serving bowl and set aside.
  5. Preheat the grill to medium.
  6. 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.

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