Oregon Cedar Plank Grilled Salmon

Introduction

Bring the Pacific Northwest to your backyard with this Oregon Cedar Plank Grilled Salmon, cooked on the Arteflame grill for a perfect smoky, wood-fired flavor. This iconic dish features wild-caught salmon simmering gently on a cedar plank over live fire, infused with natural woodsy aromas while locking in savory juices for a juicy, flavorful result. With Arteflame’s signature searing center and versatile flat top, every element of this meal grills to perfection.

Ingredients

• 1 wild-caught Oregon salmon fillet (about 2 lbs, skin-on)
• 1 untreated cedar plank, soaked in water for 2 hours
• 2 tablespoons melted butter
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• Fresh dill sprigs
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

Step 1: Fire Up Your Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place them in the center of the Arteflame grill basin.
3. Stack dry hardwood firewood over the napkins.
4. Light the napkins to ignite the wood.
5. Wait about 20 minutes until the center grill grate reaches searing temperatures and the flat cooktop is heated across different zones.

Step 2: Prepare the Salmon Marinade

1. In a small bowl, combine melted butter, brown sugar, Dijon mustard, lemon juice, lemon zest, and minced garlic.
2. Set aside half of the mixture for basting during grilling.
3. Season the salmon fillet with salt and pepper on both sides.
4. Place fresh dill sprigs on the plank, then lay the salmon on top, skin-side down.
5. Brush the salmon generously with the marinade.

Step 3: Grill the Cedar Plank Salmon

1. Place the soaked cedar plank directly on the flat steel griddle cooktop, close to the outer edge to keep the heat moderate.
2. Cover the salmon loosely with foil tent if needed to help reflect heat (do not use a lid).
3. Grill for 15-25 minutes depending on the thickness of the fillet, occasionally basting with the reserved marinade.
4. Check internal temperature with a meat thermometer — remove from grill when salmon reaches 130°F (it will rise to 145°F while resting).

Step 4: Finish and Serve

1. Let the salmon rest on the plank for 5 minutes before serving.
2. Serve with lemon wedges and a fresh sprinkle of dill.

Tips

• Always soak the cedar plank for at least 2 hours to prevent flare-ups.
• Position the plank near the outer cooktop edge to prevent burning.
• Use fresh, wild-caught Oregon salmon for the best taste and texture.
• Monitor the heat zones on the Arteflame griddle to control the cooking temperature of your plank.
• Remove fish at 15°F below target temperature, as it continues to cook off heat.

Variations

1. Maple Glazed: Add 2 tablespoons of pure maple syrup to the butter mixture for a sweet Canadian twist.
2. Spicy Chipotle: Swap lemon juice and mustard for adobo sauce and lime juice for a smoky heat.
3. Asian Fusion: Replace Dijon and brown sugar with soy sauce, sesame oil, and grated ginger for an umami-packed flavor.
4. Herb-Crusted: Pat fresh chopped rosemary, thyme, and oregano on top before grilling for an earthy herb flavor.
5. Pesto Topped: After grilling, spoon fresh basil pesto over the salmon before serving for a burst of brightness.

Conclusion

This Oregon Cedar Plank Grilled Salmon delivers signature Northwest flavors with the distinctive advantages of the Arteflame grill. From the cedar-infused aroma to the reliable heat zones of the steel flat top, every element contributes to a perfectly grilled salmon dish that looks as amazing as it tastes. Whether you're enjoying a quiet family dinner or entertaining a backyard crowd, this recipe highlights the best of open fire cooking.

Best Pairings

• Grilled Asparagus: Tossed in butter and grilled on the Arteflame flat top for perfect tenderness.
• Charred Lemon Zucchini: Sweet and tangy squash grilled right on the cooktop with butter and fresh lemon juice.
• Fire-Roasted Corn: Finish off with butter and a sprinkle of smoked paprika for a side that stands up to salmon.
• Chardonnay: A crisp Oregon white wine complements the richness of the salmon.
• Garlic Mashed Potatoes: Cooked right on the griddle using a foil pan for an easy creamy side.