Grilled wild Mediterranean cedar plank salmon topped with cherry tomatoes, Kalamata olives and thinly sliced red onion. This method infuses the fish with a subtle smoky aroma while keeping the flesh moist and flaky. It’s elegant enough for guests yet simple enough for a weeknight dinner—aside from soaking the cedar plank, active time is under 30 minutes.
Grilled Mediterranean Cedar Plank Salmon
This Mediterranean-style salmon combines bright tomato, briny Kalamata olives and sharp red onion with the delicate smoke from a cedar plank. The plank protects the fish from direct flame, adds complexity from the wood, and keeps the salmon juicy. It’s a forgiving technique: get the grill hot, let the plank char briefly to produce fragrant smoke, then move to indirect heat to finish cooking. Add fresh herbs and experiment with soaking liquids to customize the flavor.
How To Make Perfect Cedar Plank Salmon
Preparation is straightforward. Soak an untreated cedar plank for at least one hour so it won’t burn immediately on the grill. Set up your grill for two-zone cooking—one side hot for direct heat and the other side off or lower for indirect heat. After seasoning and topping the salmon, place the plank briefly over the direct heat to generate smoke and a little char on the plank’s underside, then transfer it to the cooler side to finish cooking gently. Keep a spray bottle of water nearby to control any flare-ups and watch the plank while it’s on direct heat.
Simple variations to enhance the smoke and aroma: soak the plank in apple cider, cranberry juice, beer or a dry white wine for a fruity or savory undertone. Lay sprigs of fresh herbs such as oregano or thyme under the fish to add fragrant steam as the plank heats. Use thick lemon slices to protect the fish surface while contributing bright citrus flavor.
What To Serve With Grilled Salmon
- Corn on the cob
- Creamy cucumber salad
- Fresh tomato salad
- Corn, tomato and avocado salad
- Grilled zucchini
- Orzo or pasta salad
- Baby red potato salad
- Macaroni salad
- Simple green salad with lemon vinaigrette
Ingredients
- 1 untreated cedar plank (soaked at least 1 hour)
- 1¼ pound boneless wild salmon fillet
- 1 lemon, halved (use juice and thin slices)
- ¾ teaspoon kosher salt, plus extra to taste
- 1 teaspoon dried oregano
- ⅛ teaspoon black pepper, plus more to taste
- a few sprigs fresh oregano and thyme (optional)
- 1 cup grape or cherry tomatoes, halved
- ¼ cup sliced red onion
- ¼ cup Kalamata olives, quartered into long strips
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar
- fresh oregano for garnish
Instructions
- Soak the cedar plank in water for at least 1 hour to reduce the chance of burning and to produce gentle steam as it heats.
- Preheat the grill to medium-high heat and arrange for two-zone cooking: have one side on (direct heat) and the other side off or low (indirect heat).
- Slice half of the lemon into thin rounds. Squeeze the remaining half of the lemon and mix the juice with ¾ teaspoon kosher salt, 1 teaspoon dried oregano and ⅛ teaspoon black pepper. Rub or brush this seasoning over the salmon. Cover and refrigerate while you prepare the tomato topping and let the flavors meld.
- In a medium bowl, combine the halved tomatoes, sliced red onion, Kalamata olives, olive oil, red wine vinegar, a pinch of kosher salt and black pepper to taste. Toss gently and set aside so the flavors marry.
- If using fresh herbs, place a few sprigs of oregano and thyme on the soaked plank. Lay the salmon skin-side down on top of the herbs and arrange lemon slices over the fish.
- Place the plank directly over the hot side of the grill for 3–4 minutes, just until the plank begins to smoke and the underside chars slightly. Keep a close eye on it and have a spray bottle of water handy to douse any small flames.
- Move the plank to the indirect heat side, close the lid, and let the salmon cook for about 12–15 minutes, depending on thickness. Check the thickest part for doneness—the salmon should flake easily when tested with a fork and be opaque through the center.
- When the salmon is cooked, remove the plank from the grill, top the fish with the tomato, olive and onion mixture, garnish with fresh oregano, and serve immediately.
Nutrition (per serving)
- Serving: 1/4 of the salmon
- Calories: 251 kcal
- Carbohydrates: 8 g
- Protein: 30 g
- Fat: 11 g
- Saturated Fat: 0.2 g
- Cholesterol: 78 mg
- Sodium: 393 mg
- Fiber: 2 g
Notes and tips: For a more pronounced smoke flavor, soak the cedar plank in a flavorful liquid such as apple cider, cranberry juice or a dry white wine. If you prefer a crisper exterior, leave the plank on the direct heat a minute longer, but watch carefully to avoid a flare-up. Fresh herbs placed under the fish create aromatic steam that complements the Mediterranean toppings.
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