Cedar Planked Verlasso Salmon

with Preserved Lemon Gremolata

There’s nothing like the taste of salmon that has been cooked over wood. Adapted from the traditional method of the Northwest Indians, this home cook technique is quite simple. All you need is a piece of untreated cedar or alder wood and delicious Verlasso salmon fillets, and you are ready to go.

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Serves 6



10-inch cedar plank

Cooking Tip

Make sure the plank you choose is virgin cedar. Buy one specially made for food preparation, usually sold in cookware stores or grocery stores.


2-pound Verlasso salmon fillet, roughly 9 inches in length, trimmed of belly meat and skin


tablespoons olive oil

Kosher salt and freshly ground pepper to taste


wedges preserved lemon, finely chopped

Cooking Tip

Make preserved lemons at home. Follow a simple recipe of 10 lemons to ½ cup of Kosher salt. Halve the lemons, sprinkle generously with the salt and pack in a sterile jar in the refrigerator for a few weeks.


cup Italian parsley, finely chopped


cloves garlic, minced


tablespoons extra-virgin olive oil



Immerse an untreated, cedar plank in water; soak at least 1 hour or up to 1 day.


Heat a grill to medium-high heat, about 450° F.


Place the plank on the indirect heat side of the grill.

Cooking Tip

Rinse the leftover cedar plank and re-use it on your grill for your next few meals. The addition of the cedar will add a lightly smoked flavor and will use the plank completely.


Brush the salmon with olive oil and season with salt and pepper. When the plank begins to smoke, place the fish on it and close the grill hood. Grill 25-30 minutes or until the salmon is opaque in the center, and the flesh flakes easily with a fork.


As the salmon cooks, combine the preserved lemons, parsley, garlic and olive oil in a small bowl. Season with salt and pepper to taste.


To serve, transfer the salmon onto a platter and garnish with the gremolata.