This Grilled Lemon Dill Cedar Plank Salmon is easy, delicious, and can feed a crowd. Try serving it overtop some asparagus and boiled potatoes dusted with smoked paprika to complete the meal. It also happens to be Whole30 compliant!
What You Need for Grilled Lemon Dill Cedar Plank Salmon
- Cedar Planks: If you’ve never grilled fish over cedar planks, you’re in for a real treat. They add a delicious smokey flavour, prevent your fish from sticking to the grill, and ensure a juicy and moist finished product.
Be sure to only use untreated cedar planks that have not been coated with any harmful chemicals. I buy cedar planks online because they’re usually a better value than the ones available in local stores.
- Salmon: This Lemon Dill Cedar Plank Salmon obviously calls for salmon, but feel free to substitute your favourite fish or whatever you have on hand. You can also use shrimp or scallops. Just note that cooking times may vary depending on the type of seafood used.
- Yellow Potatoes: Buttery yellow potatoes are a great side dish for Lemon Dill Cedar Plank Salmon. This time, I boiled, peeled, sliced and seasoned them before serving the fish overtop. The presentation is a riff on Pulpo a la Gallega, an incredible Galician-style octopus dish from the northwest of Spain.
- Asparagus: Once the potatoes are done boiling, I use the same water to blanch the asparagus so that they pick up some of the salt and starch from the potatoes. If you don’t have asparagus, you can substitute green beans, English peas, or broccolini.
- Fresh and Dry Dill: In this recipe, I use dry dill to season the salmon because it distributes a bit better across the fish, and I garnish the finished product with fresh dill for colour and an extra pop of flavour.
- Smoked Paprika: For an extra pop of colour and depth of smokey flavour, I like to use a good quality smoked paprika. Some of the absolute best smoked paprika is produced in Spain and is sold in small tin containers. You can get sweet, spicy, and bittersweet varieties. Feel free to experiment with whichever your heart desires.
Can You Reuse Cedar Planks?
As long as the cedar planks are not completely burnt, warped or damaged, you can wash them with hot soapy water and reuse them. I have reused some of my planks as many as 4 times before tossing them.
Once the planks are burnt, they should be thrown away because they will no longer impart a gentle smoke flavour. Instead, you’ll get a burnt, ashy flavour that can overpower the fish.
Prolong the life of your cedar planks by always soaking them in water for at least 1 hour before cooking and try grilling them over indirect heat. That way the flames don’t come into direct contact with the cedar planks and cause them to burn.
Grilled Lemon Dill Cedar Plank Salmon with Potatoes and Asparagus
- 4 medium yellow potatoes
- 1.5 pounds boneless salmon filet skin-on or skinless, cut into 1/4-pound pieces
- Kosher salt and black pepper to taste
- 1 teaspoon smoked paprika plus extra for garnish
- 1 teaspoon dry dill
- Extra-virgin olive oil to taste
- ½ lemon thinly sliced into rounds
- ¾ pounds fresh asparagus bottom ends trimmed
- 1 tablespoons roughly chopped or torn fresh dill
- ¼ cup brined capers drained
- Place two cedar planks in a deep tray or roasting dish. Cover with water and place something overtop of the planks to keep them submerged for at least 1 hour before cooking.
- Preheat your Traeger grill to 450F.
- Fill a pot with water and add the potatoes plus 1 teaspoon salt. Bring the water to a boil over high heat, cover partially with a lid and cook the potatoes until fork-tender, around 20 minutes.
- Season each piece of fish with salt, pepper, paprika and dry dill. Drizzle with olive oil and massage all over to evenly coat. Remove the cedar planks from the water and place the pieces of fish on the smoother side of the planks – you can usually fit three filets on each plank. Transfer the planks to the grill and cook to your preferred doneness, around 12 minutes for a medium centre. If using a conventional grill, cook the fish over indirect heat.
- Once the potatoes are cooked, reserve the cooking water and transfer the potatoes to an ice bath for 1 minute so that they are easier to handle. Peel the skin and cut into 1/2” inch rounds. Set aside.
- Add the asparagus to the same pot used to cook the potatoes. Blanch them until tender yet still crisp, around 4 minutes. Drain the liquid and set the asparagus aside.
- To serve, arrange the sliced potatoes in a single layer on a large serving platter. Top with the blanched asparagus. Drizzle with olive oil and season with salt, pepper and smoked paprika to taste. Arrange the fish overtop, garnish with the capers, fresh dill and a little bit more olive oil. Serve immediately.