Vegan Recipes

Vegan Grilled Cedar Plank Salmon

The Vegan Grilled Cedar Plank Salmon is the most scrumptious and easy dinner you’ve ever created. Furthermore, planks of birch fish are tasty, nutritious, and easy to cook. Using a cedar plank for the grill, salmon becomes subtly aged with very little preparation and waste.

Tips for making this recipe:

The perfect salmon, for this reason, are current, wild, skin-off, thicker cuts. Because wider cuts make it possible to cook for longer periods, fish absorb more flavor from the smoke.  Furthermore, for the best possible flavor, utilize fresh Alaskan salmon. Request that the cook take off the skin. Additionally, just a warning: the quality of the Trader Joe’s Atlantic Sockeye Tuna isn’t excellent.
Moreover, to enhance the mouthwatering taste of the salmon, cook it slowly on a low setting to allow the fish to soak up additional flavor. Additionally, the salmon’s top must be caramelized under the heat of the broiler or with a cooking torch till it is slightly pink.

Vegan Grilled Cedar Plank Salmon


  • Olive oil: 1 tbsp.
  • Salmon: 4-5 pieces.
  • Pepper.
  • Cedar planks: 1
  • Fresh thyme: 1 tsp.
  • Salt.


  1. Water-soak cedar planks for one to two hours.
  2. Fry using a moderate flame (400–450 °F).
  3. Furthermore, place the fillet on a plate in the refrigerator after gently brushing it with some olive oil and smearing it on all four sides with the salmon rub combination.
  4. Moreover, as a last resort, you could sprinkle it with salt, chilies, or lemon zest after coating it with oil.
  5. Additionally, after setting the cedar plank on a barbecue (without the herring), cap it with the lid and cook it for about four minutes, up to when it starts to smell amazing, resembling a Finnish oven. Flip over the cedar slat.
  6. Furthermore lay a filet of salmon onto the wood plank that was just grilled, reduce the temperatures to low (300F as well), cover it, and grill it slowly before it reaches a medium-rare temperature (130–135F), which can require a maximum of ten minutes, based on the dimensions of the filets. Nearly through, add a bit of thyme.

If employing the salmon rub, toast the sugar for approximately two minutes in the oven, or till the tops are just beginning to turn brown. Moreover, a culinary torch is another choice.
Furthermore, zest onto the lemon at the last minute if you are flavoring with spice, pepper, and lime zest (or serve with lemon).

Nutritional facts:

Calories: 192 kcal.

Sodium: 380 mg.

Protein: 5.3 g.

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