Grilling salmon on a cedar plank imparts a deliciously smoky flavor to the fish. The tarragon cream sauce uses low-in-saturated-fat Greek-style yogurt. Look for cedar planks with other grilling supplies in supermarkets or hardware stores. Source: EatingWell Magazine, March/April 2012

Barton Seaver


Ingredient Checklist


Instructions Checklist
  • Soak a cedar grilling plank in water for 2 to 4 hours.

  • About 20 minutes before you're ready to grill, preheat grill to medium. Season salmon with 1/2 teaspoon salt and let stand while the grill preheats.

  • Meanwhile, combine yogurt with 1 tablespoon oil, orange juice, tarragon and the remaining pinch of salt in a medium bowl. Whisk vigorously until all the oil has been incorporated into the yogurt.

  • When ready to grill, brush the salmon with the remaining 1 tablespoon oil. Place the soaked cedar plank directly over the fire for about 1 minute. Using tongs, turn the plank over to expose the slightly charred side. Place the salmon fillet skin-side down on the plank. Cover the grill and cook until the salmon is easily flaked with a fork, 7 to 10 minutes. Remove the entire plank from the grill and serve from it or transfer the salmon to a serving platter. Serve the salmon with the sauce.


Make Ahead Tip: Cover and refrigerate the sauce (Step 3) for up to 1 day.

Equipment: Cedar grilling plank

Nutrition Facts

242 calories; 12.5 g total fat; 2.4 g saturated fat; 67 mg cholesterol; 402 mg sodium. 537 mg potassium; 1.1 g carbohydrates; 1 g sugar; 29.5 g protein; 227 IU vitamin a iu; 4 mg vitamin c; 17 mcg folate; 67 mg calcium; 1 mg iron; 41 mg magnesium;