This recipe offers a delightful way to prepare salmon, infusing it with smoky cedar flavors and a zesty lemon herb glaze.
Soak the cedar planks in water for at least 9 hours, ensuring they are fully submerged.
Use a heavy object to keep the planks submerged during soaking.
In a bowl, mix the dill, parsley, lemon juice, olive oil, and minced garlic to create the herb glaze.
Prepare the glaze just before grilling to keep the herbs fresh.
Season the salmon fillets with seasoned salt and black pepper on both sides.
Pat the salmon dry before seasoning to help the spices adhere better.
Preheat the grill to medium heat, around 375°F.
Ensure the grill grates are clean to prevent sticking.
Place the soaked cedar planks on the grill and heat until they start to lightly smoke.
Keep the grill lid closed to trap the smoke.
Place the salmon fillets on the cedar planks and close the grill lid. Cook for 15-18 minutes, or until the salmon flakes easily with a fork.
Avoid opening the grill lid frequently to maintain consistent heat.
Carefully remove the salmon from the planks using a spatula and transfer to serving plates.
Use a heat-proof spatula to handle the hot planks and salmon.
Spoon the herb glaze over the grilled salmon and serve immediately.
Serve with a side of grilled vegetables or a fresh salad for a complete meal.
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