Easy Salmon Grilled on Cedar Plank
This salmon grilled on cedar plank with butter, lemon, dill and garlic marinade is about the easiest and most delicious dinner you can make on the grill.
Servings: 4 servings
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For Grilled Salmon on Cedar Plank
- 1 lb fresh salmon fillet
- 3 lemons
- 2 tbsps ghee
- 5 garlic cloves chopped small
- 3 dill sprigs chopped small
- salt and pepper to taste
- cedar plank
- 1 bell pepper quartered
- 1 eggplant sliced thick
- 1 zucchinis cut lengthwise
- 1 yellow squash cut lengthwise
- 2 tbsps olive oil
- 2 tbsps balsamic vinegar
- 2-3 garlic cloves minced small
- salt and pepper to taste
Grilling the Salmon on Cedar Plank
Soak the cedar plank for the lenght of time in the manufacturer's instructions.
While the board is soaking, prepare the marinade. In a small saucepan, add the ghee, dill and the chopped garlic. Let it cook for about 5-7 minutes on high heat or until the garlic starts to turn golden brown. Do not overcook it or it might burn.
Add the juice of one lemon with seeds removed. Stir it and let it cook an additional minute or two. Remove sauce from the heat and let it cool completely.
Once the marinade is cooled, place the salmon on a container and distribute the marinade on top of it. Put the salmon in the fridge for about 20 minutes or until the cedar plank in done soaking.
When the cedar plank is ready, turn the grill on high heat and pre-heat to 375-400F.
Put the salmon on the cedar plank, season it with salt and pepper and place lemon slices on top of it. Place the cedar plank with salmon on the grill.
Turn the heat to medium low and let it cook for 15-30 minutes (depending on how thick the fillet is) or until the salmon reaches a 135F temperature.
Remove salmon from grill and let it rest for 5 minutes before serving.
Grilling the vegetables
Cut the vegetables in large pieces as to not fall through the grate.
Place it in a large bowl or baking pan and drizzle with olive oil, garlic and balsamic vinegar. Season with salt and pepper and give the vegetables a good toss to make sure each piece is coated with the marinade. Let it sit for 20 minutes.
Preheat the grill in high heat. Once it's hot, place the vegetables on the grill and cook it for 3 minutes or until grill marks develop. Flip it once and repeat the process. Remove the vegetables from the grill and set aside.
Nutrition values are for salmon only. If you make it with the vegetables, here is the nutritional information:
Calories: 379kcal/ Carbohydrates: 22g / Protein: 26g/ Fat: 22g / Fiber 7g
Ghee: butter or olive oil
Garlic: it's optional, but if you leave it off, then add more dill or other herbs to give it more flavor.
It's very important that you cook the garlic for this recipe, because the garlic will not cook on top of the fish on the grill on the cedar plank. This will keep the garlic at its full flavor and it might overpower the fish. If you love garlic, this might be ok, but if you don't want to taste it for hours afterwards, cooking it will make sure it's mild.
Sodium: 53mg | Calcium: 41mg | Vitamin C: 45mg | Vitamin A: 121IU | Sugar: 2g | Fiber: 2g | Potassium: 682mg | Cholesterol: 82mg | Calories: 256kcal | Saturated Fat: 6g | Fat: 15g | Protein: 24g | Carbohydrates: 9g | Iron: 2mg