Grilled Cedar Plank Salmon (Recipe) with Corn and Naan

Jaime and I have been trying to avoid using the oven this summer as it further heats up the house, which is already toasty enough due to the South Carolina summer heat.  As a result we have been trying to use the grill as much as possible.  Cedar plank grilled salmon has become one of our go-to recipes for a quick meal.  It requires a bit of advanced planning as the plank requires soaking, but on nights that we don’t have time to soak the plank, we just skip the plank and put the salmon on a grill pan.  Add grilled corn, grilled naan, and a salad and this is an easy weeknight meal that doesn’t require turning on the oven.

Cedar Plank Salmon

For the cedar plank grilled salmon, I used the follow:

  • One slice of salmon fillet
  • 2 teaspoons butter
  • 1/2 lemon
  • 1/4 teaspoon dried dill
  • 2 Tablespoons capers with brine
  • Cedar plank
  • Salt and pepper to taste

I soaked the cedar plank in a pan of water for one hour.  I rinsed the salmon under cold water and dried it using a paper towel.  I sprinkled the salmon with salt and pepper and placed it on the cedar plank, with what was the skin side down.  I cut several thin slices from the lemon half and then juiced the remainder over the salmon. I placed the lemon slices on top of the salmon and then topped with the capers and brine, dill, and butter. (The capers got a little dry on the grill so the next time I made this I put the capers under the lemon, which prevented the capers from getting as dry.)  I grilled the fish on the plank over medium high heat–away from the flame–for about 25 minutes until done.

Cedar Plank SalmonFor the corn, I used the following:

  • 2 ears corn
  • 2 Tablespoons butter
  • Salt and pepper to taste
  • 2 pieces of aluminum foil, for wrapping corn

I husked and cleaned the corn.  I placed each ear of corn on top of a piece of the foil and topped with half of the butter, salt, and pepper.  I wrapped the corn in the foil.  I cooked the corn on the grill for about 25 minutes, until the kernels were soft.

For the naan, I sprinkled both sides of the naan with water and placed it on the grill for about 3 minutes until warm.


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