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Perfect Cedar Plank Salmon Recipe with Easy Creamy Dill Cucumber Sauce

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A simple and flavorful cedar plank salmon grilled to perfection, paired with a fresh and creamy dill cucumber sauce that balances smoky richness with bright freshness.

Ingredients

  • Salmon fillets (6-8 ounces / 170-227 grams each), skin-on
  • Cedar plank, soaked in water for at least 1 hour
  • Olive oil or melted butter
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh lemon slices
  • Garlic powder (optional)
  • Smoked paprika (optional)
  • Greek yogurt (1 cup / 240 ml, full-fat or dairy-free coconut yogurt for vegan alternative)
  • Fresh dill, finely chopped (2 tablespoons)
  • Cucumber, seeded and finely diced (half a medium cucumber)
  • Fresh lemon juice (1 tablespoon)
  • Garlic clove, minced (1 small)
  • Salt and pepper, to taste
  • Olive oil (1 teaspoon, optional)

Instructions

  1. Soak the cedar plank in water for at least 1 hour to prevent burning.
  2. Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil or melted butter.
  3. Season the salmon generously with sea salt, black pepper, garlic powder, and smoked paprika if using.
  4. Place a few lemon slices on top of each fillet.
  5. Preheat the grill to medium-high (about 375°F/190°C). Clean and oil the grates.
  6. Place the soaked cedar plank on the grill grates and close the lid. Wait 3-5 minutes for the plank to start releasing smoke.
  7. Place the salmon fillets skin side down on the cedar plank. Close the grill lid and cook for 12-15 minutes until salmon is opaque and flakes easily.
  8. While the salmon cooks, combine Greek yogurt, chopped dill, diced cucumber, lemon juice, minced garlic, and olive oil in a mixing bowl. Season with salt and pepper and chill until serving.
  9. Remove the cedar plank carefully from the grill. Transfer salmon to plates and spoon creamy dill cucumber sauce over or on the side.

Notes

Soak the cedar plank for at least 1 hour to prevent burning. Use skin-on salmon for best texture and to keep the fish intact. Manage flare-ups with a spray bottle of water. Check internal temperature of salmon to 145°F (63°C) for doneness. The creamy dill cucumber sauce tastes better after resting in the fridge for at least 30 minutes. If no grill is available, broil salmon on a baking sheet with cedar plank or use a cast-iron pan as alternatives.

Nutrition

Keywords: cedar plank salmon, grilled salmon, creamy dill cucumber sauce, easy salmon recipe, healthy dinner, weeknight meal, seafood, grilled fish

Find it online: https://breezybake.com/perfect-cedar-plank-salmon-recipe-with-easy-creamy-dill-cucumber-sauce/