Chef Megan Mitchell

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Grilled Cedar Plank Salmon with Herbs

Grilled Cedar Plank Salmon with Herbs

Ingredients

  • 4 6-oz. wild caught salmon, skin on or one 2-pound side of salmon
  • FOR THE MARINADE:
  • 1/2 cup basil leaves, packed
  • 1/4 cup dill
  • 1/4 cup parsley leaves
  • 1/4 cup minced chives
  • 2 tbsp. thyme leaves
  • 1 lemon, zested
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1/2 cup grapeseed oil
  • 1 tsp. lavender buds
  • 4 6-oz. wild caught salmon, skin on or one 2-pound side of salmon

Directions

  1. Begin by soaking plank/s for at least 1 hour, up to 4 hours.

  2. In a food processor, combine all of the whole herbs, zest and salt and pepper. Roughly blend. Add oil. Blend until slightly smoother, but still roughly chopped (should resemble a chimichurri sauce). Pour into a bowl and stir in the lavender buds.

  3. In a resealable bag place salmon filets along with marinade or place in a shallow baker/dish and pour over the marinade so it covers the entire filet. Marinate in the refrigerator for 2 hours.

  4. Preheat grill to 450 degrees.

  5. Remove planks from water. Place 2 filets per plank, or 1 side on 1 plank (depending on size). With the remaining marinade, mound it generously on top of the salmon filet/s. Cut the zested lemon in half.

  6. Place planks directly onto the grill. Close the lid. Grill for 11 minutes. Check for doneness. May need additional 3-5 minutes depending on the thickness of the filets. 2-3 minutes before the salmon is finished, grilled the lemon cut side down until charred.

    Recipe Courtesy of Megan Mitchell

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