This grilled lemon dill cedar plank salmon is a tasty treat, featuring fresh salmon marinated in zesty lemon and fragrant dill. Paired with tender potatoes and crunchy asparagus, it’s a colorful plate!
Cooking on a cedar plank gives the salmon a lovely smoky flavor that makes everyone ask for seconds. I enjoy serving it with a cool drink and sharing smiles around the table! 🍽️
Key Ingredients & Substitutions
Salmon: Fresh wild salmon is my favorite for this recipe due to its rich flavor. If you can’t find fresh salmon, try frozen, but be sure to thaw it completely before cooking.
Dill: Fresh dill brings a bright taste, but if you’re in a pinch, dried dill works too. Just use about 1 teaspoon of dried for every tablespoon of fresh.
Capers: These little flavor bombs add a briny zing! You can omit them or substitute with sliced olives if you prefer a different taste.
Baby Potatoes: If you can’t find baby potatoes, bite-sized chunks of regular potatoes or sweet potatoes will work as substitutes. They just need a bit more time to cook.
Asparagus: Feel free to interchange with green beans or broccolini; both will grill well and taste fantastic with the salmon.
How Do I Get the Cedar Plank Just Right for Grilling?
Using the cedar plank is key to achieving that smoky flavor! Here’s how to ensure it works perfectly:
- Soak the cedar plank for at least 1 hour. This prevents it from catching fire and helps it produce steam while cooking.
- Weight it down with something heavy like a plate to keep it fully submerged for even soaking.
- Make sure you place it on the grill only after preheating it. This way, the plank absorbs heat gradually and enhances flavor.
With these steps, you’ll have a delicious grilled salmon that everyone will love!
Grilled Lemon Dill Cedar Plank Salmon with Potatoes and Asparagus
Ingredients You’ll Need:
For the Salmon:
- 3 salmon fillets (6-8 oz each), skin on
- 1 large lemon, sliced into rounds
- 2 tbsp fresh dill, chopped (plus extra sprigs for garnish)
- 1 tbsp capers, rinsed
For the Vegetables:
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
For Seasoning:
- 2 tbsp olive oil, divided
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cedar plank (soaked in water for at least 1 hour before grilling)
How Much Time Will You Need?
This scrumptious meal will take about 15 minutes of prep time, followed by 20-25 minutes of grilling. Don’t forget the 1 hour of soaking for the cedar plank! In total, you’re looking at roughly 1 hour and 30 minutes before you can enjoy your delicious dish.
Step-by-Step Instructions:
1. Preparing the Cedar Plank:
Start by soaking the cedar plank in water for at least 1 hour. This is important because it prevents the plank from burning while grilling. Weigh it down with something heavy, like a plate, to keep it fully submerged.
2. Preheating the Grill:
While your cedar plank is soaking, preheat your grill to medium-high heat, which is about 375°F (190°C). This prepares the grill for the plank and helps the salmon and vegetables cook evenly.
3. Preparing the Potatoes:
In a bowl, add the halved baby potatoes. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half of the chopped dill. Toss everything together until the potatoes are well coated, then set them aside.
4. Preparing the Asparagus:
In another bowl, combine the trimmed asparagus with the remaining 1 tablespoon of olive oil, and sprinkle with some salt and pepper. Toss to coat the asparagus evenly.
5. Seasoning the Salmon:
Now, take your salmon fillets and rub them with paprika, garlic powder, salt, and pepper. Top each fillet with lemon slices, then sprinkle with the remaining chopped dill and add the rinsed capers. This adds a burst of flavor to each bite!
6. Assembling on the Cedar Plank:
Take the soaked cedar plank and place it on a baking sheet or grill tray. Lay the seasoned salmon fillets in the center of the plank. Surround them with the seasoned baby potatoes, and arrange the asparagus on either side. This way, everything cooks together beautifully.
7. Grilling the Meal:
Carefully place the cedar plank on your preheated grill. Close the lid and grill for 20-25 minutes. Keep an eye out; you’ll know it’s done when the salmon flakes easily with a fork, the potatoes are tender, and the asparagus is charred and slightly tender.
8. Serving the Delight:
Once everything’s cooked, carefully transfer the cedar plank to a serving platter. It’ll look gorgeous on the table! For the finishing touch, garnish with extra sprigs of dill and capers if desired. Serve and enjoy this flavorful meal with friends and family!
Grilling on a cedar plank fills the salmon with a delightful smoky taste, while the potatoes and asparagus provide a colorful and tasty side. Enjoy your freshly grilled creation!
Can I Use a Different Type of Fish?
Absolutely! While salmon is the star of this recipe, you can substitute it with other firm fish like trout, arctic char, or even halibut. Just adjust the cooking time based on the thickness of the fish.
What Should I Do If I Don’t Have a Cedar Plank?
If you don’t have a cedar plank, you can use a grill basket or aluminum foil to cook the salmon. Just be mindful to monitor the cooking time closely, as these methods may differ slightly in cooking time.
Can I Pre-Cook the Potatoes and Asparagus?
Yes, you can parboil the potatoes for about 10 minutes before grilling to ensure they’re fully cooked before grilling. For asparagus, you can give them a quick blanch if you prefer. Just be sure to adjust grilling time to avoid overcooking!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven or a microwave, but avoid high heat to keep the fish from drying out.