Mold Detox Friendly Whole30 Cedar Plank Salmon
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Learn more →Ingredients
4 servings
For the plank
- 1 cedar plank (12–15 inches), soaked in water for at least 1 hour
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on, pin bones removed
- 2 tbsp olive oil
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the lemon-herb drizzle
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Submerge the cedar plank in water and weight it down with a heavy object so it stays fully submerged. Soak for at least 1 hour (up to 2 hours) before grilling.
- 2
In a small bowl, stir together the smoked paprika, dried thyme, garlic powder, onion powder, salt, and black pepper until combined.
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