American · Dinner
Pacific Northwest Cedar Plank Salmon Plate
Pacific Northwest tradition reading wild salmon fillet grilled on a soaked cedar plank under a maple and Dijon glaze, plated with nutty wild rice pilaf and a charred lemon and asparagus side for a smoky west coast plate that tastes deeply of forest and water.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
416Calories
41gProtein
27gFat
0gCarbs
0gSugar
0gFiber
118mgSodium
110mgChol
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Instructions
1
Prep
Soak both cedar planks in cold water 60 minutes weighted down. Trim woody ends from asparagus. Halve both lemons. Pick dill and parsley. Pat salmon skin dry on both fillets. Whisk maple syrup, Dijon, neutral oil, 1 tsp sea salt, black pepper, and garlic powder.
2
Simmer
Bring wild rice, water, and 0.5 tsp sea salt to a boil in a medium pot over high heat 3 minutes. Reduce to low, cover tightly, cook 25 minutes until grains split and are tender.
3
Grill
Heat a large grill pan over medium-high 4 minutes. Set both soaked planks on the pan 3 minutes until they crackle and smoke at the edges. Lay both salmon fillets skin-side down on the hot planks, brush generously with maple glaze.
4
Roast
Cover loosely with foil over the pan, roast at medium-high 12–14 minutes until salmon flakes easily under fork pressure. While salmon cooks, toss asparagus with olive oil and 0.5 tsp sea salt. Grill on a separate pan section with lemon halves cut-side down 5 minutes, turning once, until charred.
5
Rest and plate
Rest salmon on the planks 2 minutes. Mount wild rice alongside each fillet, cross asparagus over, place charred lemon halves for squeezing, scatter dill and parsley over the 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
- 400g (14.1 oz) skin-on salmon fillet
- 2 untreated cedar grilling planks
- 2 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 2 tsp neutral oil
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp garlic powder
- 120g (4.2 oz) wild rice blend
- 480ml (2 cups) water
- 300g (10.6 oz) asparagus spears
- 2 tbsp extra-virgin olive oil
- 2 lemons
- 15g (small handful) fresh dill
- 12g (small handful) flat-leaf parsley