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.

Barton Seaver
Source: EatingWell Magazine, March/April 2012


Recipe Summary

30 mins


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; protein 29.5g 59% DV; carbohydrates 1.1g; exchange other carbs; dietary fiberg; sugars 0.9g; fat 12.5g 19% DV; saturated fat 2.4g 12% DV; cholesterol 67.2mg 22% DV; vitamin a iu 227IU 5% DV; vitamin c 3.7mg 6% DV; folate 16.8mcg 4% DV; calcium 66.8mg 7% DV; iron 0.8mg 4% DV; magnesium 41mg 15% DV; potassium 537.5mg 15% DV; sodium 401.8mg 16% DV; thiamin 0.1mg 10% DV.