Cedar-Planked Salmon with Herbed Yogurt Sauce

Name: Cedar-Planked Salmon with Herbed Yogurt Sauce
Yield: 6 to 8 servings
Ingredients: 1 (14- to 16-inch-wide, 7-inch-long) cedar plank; 3 medium lemons, cut in half horizontally; 2 teaspoons olive oil; 3/4 cup whole-milk plain Greek yogurt (7 ounces); 1/2 cup finely chopped fresh chives; 1/3 cup finely chopped fresh tarragon leaves; 1 1/2 teaspoons kosher salt, plus more as needed; 1 teaspoon freshly ground black pepper; 1 salmon side (about 2 1/2 pounds), skin-on and pin bones removed

Salmon Pescatarian Main Dish Easy Easter Mother's Day Dinner Party Healthy Low Fat Sauces Fish Herbs Brunch Dinner Holidays Weeknight Dinner Californian Spring Summer

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Rate

6 to 8 servings Easy

Total: 25 mins, plus plank-soaking time

17 Ratings

Ingredients (9)

1 (14- to 16-inch-wide, 7-inch-long) cedar plank
3 medium lemons, cut in half horizontally
2 teaspoons olive oil
3/4 cup whole-milk plain Greek yogurt (7 ounces)
1/2 cup finely chopped fresh chives
1/3 cup finely chopped fresh tarragon leaves
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
1 salmon side (about 2 1/2 pounds), skin-on and pin bones removed

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Nutritional Information

Calories452
Fat28.91g
Saturated fat7.13g
Trans fat
Carbs5.33g
Fiber1.17g
Sugar1.89g
Protein42.0g
Cholesterol108.35mg
Sodium602.71mg
Nutritional Analysis per serving (6 servings) Powered by

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A side of salmon is the perfect go-to dish for brunch or a dinner party. Here, we coat it in a tangy herbed yogurt sauce and broil it on a cedar plank; your guests will be impressed by the flavorful preparation and you’ll be relieved by how simple it is. Serve with a vegetable such as our easy Roasted Asparagus recipe.

What to buy: Greek yogurt can be found in most grocery stores. We like the Fage brand. See our guide to types of salmon for more on the different varieties of the fish.

Food-safe (non–chemically treated and splinter-free) cedar planks are available online, at gourmet grocery stores, and at many fish markets.

This recipe was featured as part of our Easter Made Easy menu.

by Amy Wisniewski

Tips for Salmon and Fish

Tip

How to Pick Salmon

Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.

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Next: How to Store Salmon

Tip

How to Store Salmon

Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.

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Next: How to Freeze Salmon

Tip

How to Freeze Salmon

It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.

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Next: How to Store Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

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Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

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Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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Next: How to Pick Salmon

Instructions

1Place the plank in a large, shallow baking dish or roasting pan, cover with water, and weigh down with a heavy can or plate to completely submerge. Squeeze the lemon halves into the water, then drop in the squeezed halves. Soak the plank for at least 1 1/2 hours or up to 12 hours.
2Heat the broiler to high and arrange a rack in the middle. Remove the plank from the water, pat dry with paper towels, and place on a baking sheet. Drizzle the olive oil on the top side of the plank and set aside.
3Combine all the remaining ingredients except the salmon in a medium bowl and stir until evenly mixed. Taste and season with more salt as needed.
4Rinse the salmon, pat dry with paper towels, and lay it skin-side down on the plank. Season well with salt. Evenly coat the salmon with 1/2 cup of the yogurt mixture.
5Place in the oven and broil, rotating once, until the flesh springs back when touched but is not hard and the yogurt is starting to brown, about 16 to 20 minutes. Serve immediately, with the remaining yogurt mixture passed on the side.