Planked Salmon and Simple Grilled Salad

Recipe Note

Recipe FAQ

How long do I need to soak the cedar planks, and can I skip it?
Soak for at least 1 hour — 2 hours is better. The water absorbed into the plank creates steam during grilling that infuses the salmon from below and prevents the plank from catching fire. A dry plank will ignite quickly at 400°F. Don't skip this step; it's what makes planked salmon work. Weigh the planks down with a heavy pan while soaking to keep them fully submerged.

Do I need to flip the salmon on the plank?
No — the salmon cooks entirely skin-side down on the plank with the lid closed. The plank acts as both a heat shield and a steaming platform, cooking the fish from below while the trapped heat from the closed lid cooks it from above. Flipping would break the fillet and remove it from the plank's protective smoke. Pull when the internal temperature reaches 140°F.

What dressing works best with grilled romaine and salmon?
A simple lemon vinaigrette — lemon juice, olive oil, Dijon, salt, and pepper — is the natural pairing; it echoes the Lemon Pepper on the salmon and doesn't compete with the cedar flavor. Caesar dressing is a close second and is a classic with both romaine and salmon. Avoid heavy, creamy dressings that mask the char on the romaine.

Can I substitute a different seasoning if I don't have Meat Church Lemon Pepper?
Yes — any citrus-forward seafood seasoning works. Plowboys Fin & Feather is a strong ATBBQ alternative. If using a plain lemon pepper from the pantry, add a pinch of garlic powder and finish with a squeeze of fresh lemon just before serving to brighten the flavor the same way Meat Church Lemon Pepper does.

Can I make this indoors?
4 out of 5 — Great in the kitchen, better on the grill. Soaked cedar planks work in a 400°F oven on a sheet pan — place the plank on the pan, heat for 5 minutes until it begins to smoke slightly, then add the salmon and proceed as directed. For the romaine, use a cast iron grill pan over high heat for 60–90 seconds cut-side down. The results are nearly identical; you just miss the open-air smoke character of the pellet grill.

Recipe Highlights

• Heat the plank before adding the salmon: Place the soaked plank on the grill and close the lid for 2–3 minutes until it begins to smoke and you can smell the cedar. Placing cold salmon on a cold plank means the fish starts cooking before the plank generates any smoke — you get less flavor transfer. The plank should be visibly releasing steam/smoke when the salmon goes on.

   

• Skin-side down, lid closed, no peeking: The entire 12–15 minute cook happens skin-side down with the lid closed. Opening the lid repeatedly loses the heat environment that cooks the top of the fillet. Set your timer and trust the thermometer — pull at 140°F internal temperature in the thickest part of the fillet.

   

• Lemon slices on top of the fillet: Placing thin lemon slices directly on the seasoned flesh during the cook adds citrus aromatics that steam into the top of the salmon from above while the cedar steams from below — the fish gets flavor from both directions simultaneously.

   

• Romaine goes on right before serving: The romaine cooks in 60–90 seconds and is best served immediately — it wilts further as it sits and loses the contrast between the charred exterior and the cool crisp interior that makes it interesting. Time the romaine to finish just as the salmon is being plated.

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• Grilled Barbecue Salmon with Peanut Slaw

• Smoked Salmon Caesar Salad

• Cedar Plank Salmon

• Grilled Salmon Burger