Coat the salmon with the olive oil and season generously with the Montreal steak seasoning (or seasoning of your choice! Salt and pepper works just fine). Note: do not drizzle the oil while the fish is on top of the cedar plank.
Drain the cedar plank. Transfer the seasoning salmon filet to on top of the plank.
Preheat a charcoal or gas grill to medium heat, about 350 degrees F.
Grill, covered, until the salmon is just cooked through. This will depend on the thickness/type of Salmon you chose. With a thin, wild-caught coho salmon filet, it's about 12-15 minutes. For a thicker type of salmon, it will be closer to 20 minutes. Salmon is done when it flakes easily with a fork and is uniformly pink throughout the filet.
Carefully remove the cedar plank from the grill. Drizzle with lemon and serve immediately!
Reviews
Sara W on 2024-01-03 (5 stars): This was so easy and so good! We serve with grilled okra and absolutely love it.
Lisa S on 2021-03-26 (5 stars): Sorry I meant “How to Start a Charcoal Grill”
Lisa S on 2021-03-26 (5 stars): Love this recipe! Note that the link to “How to Light a Gas Grill” is broken.
Marissa Coronado on 2021-03-23 (5 stars): Hey Alex, silly question... do we leave the skin on for this salmon recipe or remove? If we don't remove is it skin side down on the cedar plank?
Thanks Alex!
