How To Make Grilled Mediterranean Cedar Plank Salmon
This delicious and perfectly-grilled cedar plank salmon is topped off with hearty seasonings and tender bites brought by grape tomatoes and kalamata olives.
- 1cedar plank,untreated
- 1¼lbwild salmon fillet,boneless
- ¾tspkosher salt
- 1tspdried oregano
- ⅛tspblack pepper
- fresh oregano sprigs,a few, optional
- thyme sprigs,a few, optional
- 1cupgrape tomatoes,halved
- ¼cupred onion,sliced
- ¼cupkalamata olives,quartered into long strips
- 1tspolive oil
- 1tspred wine vinegar
- ⅛tspkosher salt
- black pepper,to taste
- fresh oregano,to garnish
Soak the cedar plank in water for 1 hour.
Slice ½ of the lemon into thin slices. Season the fish with the remaining juice from the ½ lemon, salt, oregano, and black pepper.
Cover and refrigerate until ready to grill.
In a medium bowl, combine the tomatoes, red onion, olives, olive oil, vinegar, salt, and pepper.
Place the fresh herbs and salmon, skin side down, on the plank. Top with lemon slices.
Heat the grill to medium-high, leaving the right burners off. Close the lid and let the grill get hot.
Place the planked salmon on the direct heat side for 3 to 4 minutes, until the planks start to smoke and get a little charred on the bottom and edges.
Transfer the plank to the indirect heat side, cover, and grill for 12 to 15 minutes, depending on the thickness, or until the salmon is cooked through in the thickest part.
Top with the tomato mixture, serve, and enjoy!
While grilling, occasionally check to make sure the edges of the plank don’t ignite. Keep a spray bottle with water in handy if the plank catches fire.
- Calories: 253.02kcal
- Fat: 10.73g
- Saturated Fat: 2.14g
- Monounsaturated Fat: 4.55g
- Polyunsaturated Fat: 3.12g
- Carbohydrates: 7.10g
- Fiber: 2.83g
- Sugar: 2.03g
- Protein: 31.78g
- Cholesterol: 63.79mg
- Sodium: 525.62mg
- Calcium: 117.59mg
- Potassium: 791.29mg
- Iron: 2.61mg
- Vitamin A: 84.35µg
- Vitamin C: 19.56mg
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