Cedar Plank Salmon and Grilled Asparagus Take II

Why another cedar plank salmon post? Because it's that good. It's stupid good. And stupid easy. And this time we did things a bit different - with outrageously delicious results! Last time we soaked the plank - and the fish came out amazingly good, scrum-diddly-umptious and all that. But this time - we forgot to soak the plank. Horror of horrors. So we rinsed it for a few seconds under running water, crossed our fingers, and went for it. End result: even more flavorful, smokier and tastier salmon. Seriously. Now the plank was absolutely ruined this time - completely charred - but it was well worth it. The salmon was this incredible orangey pink color and it literally melted in my mouth. And the asparagus - perfection. So easy! Like I said - this meal is stupid easy - literally requires no work at all - so I suggest you crack open a bottle of your favorite wine, get your cedar plank ready, and make some cedar plank salmon. It's grilling weather! Go out and grill!

Cedar Plank Salmon and Grilled Asparagus

serves 2


  • two 6-oz salmon fillets skin-on (we used wild Alaskan king salmon)
  • large bunch asparagus
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • lemon wedges
  • cedar plank, lightly soaked or rinsed
  1. Fire up your grill - prepare the coals, turn on the gas, whatever it is you need to do to get the flames going. While your grill heats up, get your salmon ready. Gently rub the top of the salmon fillets with a little bit of olive oil and sprinkle the tops of the fillets with a pinch of salt and a few grinds of black pepper. 
  2. Get your asparagus ready. Break off the woody ends of the stalks and toss the spears with a little bit of olive oil, salt, and pepper. 
  3. Once the grill is heated, lay the planks on the grill. Lay the salmon fillets on the planks, skin-side down. Lay the asparagus spears on the grill perpendicular to the grates. Put the lid on the grill, and let the fish cook until almost cooked through, but still dark pink and rare in the middle, about 10 minutes, depending on the thickness of the fish. Open the lid of the grill once or twice to gently turn the asparagus spears so they can cook evenly on all sides. The asparagus will cook for about 5 minutes, until just tender, so make sure you check on it while the fish cooks. Remove the spears from the grill. 
  4. Remove the planks from the grill using tongs and with a fish spatula, slide the salmon fillets off the skin and onto a serving plate. Serve immediately, passing fresh lemon wedges at the table. 


Find similar recipes at Feastie:

Cedar Plank Salmon from Feastie
Cedar Planked Salmon With Lemon Garlic Herbs from Once Upon A Chef
  Grilled Cedar Planked Salmon with Fresh Dill and Lemon  from Cafe Johnsonia
Grilled Cedar Plank Salmon With A Corn And Pepper Relish from Bev Cooks
Cedar Planked Salmon from My Gourmet Connection

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Will blog for food.
The Founder of Feastie.