This grilled lemon dill cedar plank salmon is juicy and bursting with flavor, perfectly paired with tender potatoes and crunchy asparagus. It’s like a little feast right in your backyard!
Grilling on a cedar plank adds a sweet, smoky touch that makes the salmon shine. I love how easy it is to impress guests with this dish. Plus, the veggies cook right alongside the fish—win-win!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here, with the skin adding flavor and moisture. If salmon isn’t available, use trout or another firm fish. Just ensure they are of similar thickness to cook evenly.
Asparagus: Fresh asparagus brings a lovely crunch. You can substitute with green beans or zucchini. If using zucchini, cut it into thicker slices to prevent overcooking.
Baby Potatoes: I like using baby potatoes for their creamy texture. Regular potatoes work too—just cut them into smaller pieces. Sweet potatoes are a nice twist, but they’ll need a bit longer to cook.
Lemon: Fresh lemons enhance flavor, but bottled lemon juice can be used in a pinch. For a different twist, try lime or orange juice, keeping in mind it will change the overall flavor profile.
How Do I Get the Perfect Grilled Salmon on a Cedar Plank?
Using a cedar plank is a great way to infuse smoky flavor into your salmon. The key is to soak the plank for at least an hour. This prevents burning and allows it to steam, keeping the fish moist.
- Before grilling, make sure your grill is at medium heat—too hot will char the plank.
- Place the skin-side down; this helps keep the salmon from sticking.
- Monitor the cooking time; salmon is ready when it flakes easily with a fork, typically around 20-25 minutes based on thickness.
Don’t forget to let it rest for a couple of minutes before serving! This helps the juices redistribute and improves flavor.
Grilled Lemon Dill Cedar Plank Salmon with Potatoes and Asparagus
Ingredients You’ll Need:
For the Salmon and Vegetables:
- 4 salmon fillets (about 6 oz each), skin on
- 1 lb baby potatoes, halved
- 1 lb fresh asparagus, trimmed
- 2 lemons: 1 sliced thinly, 1 juiced
- 3 tbsp olive oil
- 2 tbsp fresh dill, chopped (plus extra sprigs for garnish)
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- Cedar plank (soaked in water for at least 1 hour)
- Optional: red pepper flakes for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and around 25-30 minutes of cooking on the grill. Don’t forget to add an hour for soaking the cedar plank! In total, you’re looking at about 1 hour and 45 minutes, but don’t worry, most of this time is just waiting for things to cook or soak!
Step-by-Step Instructions:
1. Prepare the Cedar Plank:
Start by soaking your cedar plank in a large container of water. Let it soak for at least 1 hour, which keeps the wood from burning on the grill and adds a tasty smoky flavor to the fish.
2. Pre-cook the Potatoes:
In a pot of salted water, add the halved baby potatoes. Bring the water to a boil and cook for about 10 minutes until they are just tender. Drain the potatoes and set them aside for later.
3. Marinate the Salmon:
In a small bowl, mix together the olive oil, lemon juice, minced garlic, paprika, chopped dill, salt, and pepper. Brush this flavorful mixture generously over both sides of the salmon fillets to soak in all that delicious taste!
4. Prepare the Vegetables:
Take the pre-cooked potatoes and the trimmed asparagus, and toss them in a little olive oil along with some salt, pepper, and more chopped dill to season. This will make them extra tasty!
5. Heat the Grill:
Now it’s time to preheat your grill to medium heat, which should be around 375°F to 400°F (190°C to 205°C). Don’t forget to remove the cedar plank from the water and pat it dry with a clean towel!
6. Arrange on Cedar Plank:
Place the marinated salmon fillets on the cedar plank with the skin-side down. Top each fillet with the thin lemon slices and garnish with a few dill sprigs. Around the salmon, place the seasoned asparagus and potatoes so they can soak up those lovely flavors too.
7. Grill:
Carefully place the cedar plank on the grill and close the lid. Grill for about 20-25 minutes. The salmon is done when it flakes easily with a fork, and the vegetables should be tender. The cedar plank will create a wonderful smoky aroma!
8. Serve:
Once cooked, carefully take the cedar plank off the grill. You can serve the salmon, potatoes, and asparagus on plates or right from the plank for a rustic touch! Add extra dill and lemon wedges on top for garnish, and if you like a bit of heat, sprinkle some red pepper flakes over the dish. Enjoy your meal!
Enjoy your fresh and flavorful grilled lemon dill cedar plank salmon with tender roasted potatoes and crisp asparagus!
Can I Use a Different Type of Fish?
Absolutely! While salmon is recommended for its rich flavor, you can also use trout, halibut, or even swordfish. Just ensure that the fish is firm enough to hold up on the grill.
How Do I Store Leftovers?
Store any leftover salmon and vegetables in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the microwave or on the stove, adding a splash of water or oil to keep them moist.
Can I Skip Soaking the Cedar Plank?
It’s not recommended. Soaking the cedar plank prevents it from burning on the grill and allows it to steam, which keeps the salmon moist and adds flavor. Be sure to soak it for at least 1 hour before grilling!
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables such as zucchini, bell peppers, or even corn. Just make sure they are cut into similar sizes and cooking times to ensure everything grills evenly.
