Born to impress, yet blissfully low effort. Because good food—like good fashion—should look effortless.
The Mood:
Crackling grill. Slatted deck. Someone’s playing Van Morrison on vinyl inside. A cedar-planked salmon glistens like a summer jewel, waiting to be carved into.
Ingredients
(serves 4 – or 2 with excellent taste)
- 1 cedar grilling plank, soaked in water for at least 1 hour
- 1.5 to 2 lbs wild salmon fillet, skin on, center-cut preferred
- 2 tbsp olive oil
- Zest of 1 lemon
- 2 tbsp fresh dill, chopped (or tarragon for a chic twist)
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup (we’re not here to judge)
- Sea salt & cracked black pepper, to taste
- Lemon wedges & edible flowers (optional, but highly recommended for Instagram)
Instructions
- Soak the plank
Submerge your cedar plank in water for at least an hour—wine glasses clinking while you wait. - Preheat the grill
Medium heat, indirect if possible. You want a gentle sizzle, not a flamethrower. - Prep the fish
Pat salmon dry. Place on the soaked plank, skin side down. Whisk together olive oil, lemon zest, mustard, honey, dill, salt, and pepper. Brush generously over the salmon. - Grill it, darling
Place plank with salmon directly on the grill. Cover and cook for 12–18 minutes depending on thickness, until the salmon is opaque and flakes with a fork but still blushes slightly in the center. That blush? Confidence. - Finish with flourish
Remove from heat. Rest 5 minutes. Serve right on the plank (yes, rustic-chic is in). Garnish with lemon wedges, more herbs, and edible flowers.