American · Dinner
California Cedar Plank King Salmon
California Wine Country tradition reading a thick-cut wild king salmon fillet grilled on a soaked cedar plank under a meyer lemon and dill butter, plated with a wild rice and toasted almond pilaf and a charred asparagus side for the celebratory main event dinner.
$$$
20 minsPrep
40 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
247Calories
29gProtein
15gFat
0gCarbs
0gSugar
0gFiber
0mgSodium
0mgChol
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Instructions
1
Prep
Soak both cedar planks in cold water 60 minutes weighted down. Trim asparagus woody ends. Zest all 4 lemons, juice 2, halve the remaining 2. Mince 4 garlic cloves, slice the remaining 2. Finely chop shallot. Pick dill and chives. Toast almonds in a dry pan over medium-low 3 minutes, shaking until pale gold; set aside.
2
Simmer
Sweat shallot and sliced garlic in 2 tbsp olive oil over medium 3 minutes. Add wild rice and vegetable stock, bring to boil 2 minutes, reduce to low, cover and cook 25–27 minutes until grains split and liquid absorbs.
3
Build
Melt butter with minced garlic, lemon zest, white wine, Dijon, honey, half the dill, white pepper, and 0.75 tsp sea salt in a small pan over low 3 minutes until emulsified and fragrant.
4
Grill
Heat two grill pans over medium-high 4 minutes. Set each soaked plank on a separate pan, 3 minutes until it crackles and smokes at edges. Lay each salmon fillet skin-side down on hot plank, brush generously with lemon butter, season with 0.25 tsp sea salt and black pepper per fillet.
5
Bake
Cover both planks loosely with foil, cook 14–16 minutes until salmon flakes easily at the thickest point. While salmon cooks, toss asparagus with remaining 2 tbsp olive oil and 0.5 tsp sea salt. Lay on a separate large grill pan with lemon halves cut-side down 5 minutes, turning once until charred.
6
Rest and plate
Rest salmon on planks 2 minutes. Fork chives, half the almonds, and remaining dill through the rice. Plate rice alongside each salmon fillet, cross asparagus over, set charred lemon on rim, scatter remaining almonds over salmon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) wild king salmon
- 2 untreated cedar grilling planks
- 160g (5.6 oz) wild rice blend
- 360g (12.7 oz) asparagus spears
- 60g (2.1 oz) sliced almonds
- 4 Meyer lemons
- 80g (2.8 oz) unsalted butter
- 4 tbsp extra-virgin olive oil
- 6 garlic cloves
- 60g (2.1 oz) shallot
- 20g (small handful) fresh dill
- 16g (small handful) fresh chives
- 2 tsp Dijon mustard
- 2 tsp clear honey
- 1.5 tsp fine sea salt
- 0.5 tsp ground white pepper
- 0.5 tsp ground black pepper
- 600ml (2 1/2 cups) vegetable stock
- 2 tbsp dry white wine