Cedar Plank Salmon

For the Indigenous peoples of the Pacific Northwest, salmon was never simply a meal. It was sustenance, ceremony, economy, and identity woven together. During the great spawning runs, salmon returned in abundance, and while much of the catch was dried or smoked for winter, some was cooked fresh over open flame—wood lending its quiet fragrance to the flesh of the fish. The result is clean, honest, and well-suited to today’s table—food that feels both rooted and relevant.

Recipe makes 4 servings

Whatcha Need

• 1 food-grade cedar plank
• Extra virgin olive oil (for brushing plank and fish)
• 4 salmon fillets (6 ounces each), skin-on
• 1 lemon, sliced into 8 rounds
• 4 sprigs fresh dill, finely chopped
• Salt & pepper to taste
• Smoked paprika (optional)

Whatcha Do

1. Preheat oven to 375℉.
2. Soak the cedar plank in water for at least 45 minutes. This can done in advance; simply freeze the soaked plank until ready to use.
3. Lightly brush the soaked plank with olive oil. Place the salmon fillets on the plank, skin-side down.
4. Brush the tops of the fillets lightly with olive oil and season with salt and pepper. If using, add a light dusting of smoked paprika.
5. Place two lemon slices on each fillet and sprinkle evenly with the fresh dill.
6. Bake until the flesh is just cooked through and flakes easily with a fork, about 10-14 minutes, depending on thickness. Serve immediately.
   

   Notes

   • The plank must always be soaked before use, whether cooking in the oven on a grill.
   • Cedar planks can safely be reused if not excessively charred or cracked. Rinse with warm water and a scrub gently with a brush—no soap—then presoak before using again.
   • For best results, reserve reused planks for fish only, as cedar readily absorbs flavor.