Red Meat Allergy Friendly Cedar Plank Salmon with Fresh Herbs
Total time1 hr 35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the plank
- 1 cedar grilling plank (about 7×15 inches)
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on, pin bones removed
- 2 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the herb topping
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh chives, thinly sliced
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp olive oil
For serving
- 1 tbsp fresh lemon juice
- lemon wedges, for serving (optional)
Instructions
- 1
Submerge the cedar plank in a large baking dish or rimmed sheet pan filled with cold water. Weight it down with a heavy can or plate and soak for at least 1 hour.
- 2
In a small bowl, stir together the parsley, thyme, rosemary, chives, lemon zest, and 1 tbsp olive oil until combined. Set aside.
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