Plank-Grilled Salmon with Creamy Tarragon Sauce

March/April 2012

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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.

Plank-Grilled Salmon with Creamy Tarragon Sauce

Makes: 4 servings

Active Time:

Total Time:


  • 1 1/4 pounds wild Alaskan salmon fillet
  • 1/2 teaspoon plus a pinch of salt, divided
  • 1/4 cup low-fat plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon orange juice
  • 1 tablespoon fresh tarragon, chopped


  1. Soak a cedar grilling plank in water for 2 to 4 hours.
  2. 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.
  3. 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.
  4. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the sauce (Step 3) for up to 1 day. Equipment: Cedar grilling plank


Per serving: 242 calories; 12 g fat (2 g sat, 7 g mono); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 30 g protein; 0 g fiber; 402 mg sodium; 537 mg potassium.

Nutrition Bonus: Potassium (15% daily value), omega-3s

Carbohydrate Servings: 0

Exchanges: 4 lean meat, 1 1/2 fat

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