Imagine a culinary journey where smoky cedar, zesty Mediterranean spices, and perfectly grilled salmon dance together on your plate, creating an explosion of flavors that will transport you to the sun-drenched coastlines of Greece. This Grilled Mediterranean Cedar Plank Salmon isn't just a recipe—it's a gastronomic adventure that promises to elevate your home cooking from ordinary to extraordinary, with minimal effort and maximum taste.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cedar plank
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions
- Soak the cedar plank in water for at least 2 hours before cooking. This helps prevent the wood from catching fire on the grill and infuses the salmon with a subtle smoky flavor.
- Prepare the marinade for the salmon by combining the olive oil, garlic powder, dried oregano, salt, and black pepper in a small bowl. Mix well to create a smooth paste.
- Place the salmon fillets on a large plate or cutting board. Brush the marinade generously over the top and sides of each fillet, ensuring they are evenly coated.
- Once the cedar plank has soaked, remove it from the water and pat it dry with a paper towel. Place the plank on the grill grates over direct heat for about 5 minutes, or until it starts to crackle and smoke.
- Carefully place the marinated salmon fillets skin-side down on the cedar plank. Arrange the lemon slices on top of the salmon for added flavor and moisture.
- Close the grill lid and reduce the heat to medium. Grill the salmon for about 15-20 minutes, or until the fish flakes easily with a fork and is cooked through. The internal temperature should reach 145°F (63°C).
- Once cooked, carefully remove the cedar plank from the grill using tongs or heat-resistant gloves. Let the salmon rest on the plank for a few minutes.
- Garnish the salmon with fresh parsley before serving. Serve directly from the cedar plank for a rustic presentation, accompanied by your favorite sides.
Tips
- Plank Preparation is Key: Always soak your cedar plank for at least 2 hours to prevent burning and ensure a beautiful, smoky infusion.
- Temperature Matters: Maintain a medium grill heat to cook salmon evenly without drying it out. Aim for an internal temperature of 145°F (63°C).
- Don't Rush the Marinade: Let the salmon sit with the spice blend for 15-20 minutes before grilling to allow flavors to penetrate deeply.
- Lemon Placement Trick: Placing lemon slices directly on the salmon adds moisture and a bright, citrusy essence.
- Resting is Crucial: Allow the salmon to rest on the plank for a few minutes after grilling to let juices redistribute, ensuring maximum tenderness.
- Presentation Matters: Serve directly on the cedar plank for a rustic, restaurant-quality presentation that will impress your guests.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 2g
Protein: 34g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 95mg
