Pacific NorthwestMedium · Hot
Cedar-Planked Salmon with Fennel and Lemon
Salmon slow-roasted on a cedar plank over binchotan heat, cushioned on fennel slices and lemon rounds that perfume the fish as it cooks. A meditation on clean fire, minimal seasoning, and the honesty of a single good ingredient.
Prep
15 min
Cook
20 min
Total
35 min
Method
1
Soak cedar plank in room-temperature water for at least 1 hour; weighted to stay submerged. Longer soaking (2-3 hours) yields deeper steam and prevents scorching.
2
Remove salmon from refrigeration. Pat very dry with paper towels on all surfaces. Let rest at room temperature while you prepare the aromatics, no more than 15 minutes.
3
Trim fennel stalks level with the bulb. Cut the bulb in half through the root end, then lay each half flat and slice into 1/4-inch half-moons. Reserve some fennel fronds for garnish.
4
Wash lemon. Cut one half into thin rounds; halve the other half crosswise to yield quarters for serving.
5
6
Set salmon fillet on top of the fennel and lemon bed, skin-side down. Season generously with salt and black pepper, spreading even coverage across the flesh.
7
8
Continue cooking 8-10 minutes more, until the flesh yields to gentle pressure at the thickest point and shows opaque white lines separating at the surface. Verify internal temperature at the center reaches 63°C for safe consumption.
9
Transfer plank to a heatproof surface. Rest uncovered for 3 minutes—the carryover heat finishes cooking evenly.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
865
per serving
High in protein · 76gLow sugar · 4g
Protein
76g
Carbs
6g
Fat
56g
Sat. fat
9g
Fiber
2g
Sugar
4g
Sodium
2615mg
Dairy FreeGluten FreeLow CarbPescatarianAnti InflammatoryBlood Pressure ConsciousHeart HealthyHigh ProteinOmega 3 RichWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
5.2
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.1m³
Land
91Pt
Runoff
0.5g P
salmon fillet, skin-on drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
4
Sour
2
Bitter
2
Spicy
Textures
FlakyMoistTender
Aromas
CitrusHerbalMineralWoody
Kitchen Equipment
Primary Tool
Charcoal GrillBinchotan BrazierGrillInstant Read ThermometerTongsChef KnifeCutting BoardGraterLarge Shallow BowlMicroplaneAluminum FoilCedar PlankLarge Container For SoakingPaper TowelsWater
Techniques
Aromatic BeddingCarryover CookingPlank RoastingSteam Infusion
Safety & Storage
Cooking Temperature
Cook salmon until internal temperature reaches 63°C (145°F) at the thickest point to ensure safe consumption. Use a calibrated meat thermometer inserted into the center of the thickest portion. The flesh should yield to gentle pressure and show opaque white lines separating at the surface.
Handling
Salmon must remain chilled at or below 4°C (40°F) until ready to cook. After removing from refrigeration, limit room temperature exposure to 15 minutes maximum to prevent bacterial growth. Pat salmon completely dry before cooking to ensure proper heat contact and prevent steaming.
Cross Contamination
Use separate cutting boards and utensils for raw salmon and ready-to-eat items like fennel and lemon. Wash hands thoroughly with soap and water before and after handling raw fish. Avoid letting the raw salmon contact the cooked dish or serving surfaces.
Equipment Safety
Soak cedar plank for minimum 1 hour (ideally 2-3 hours) weighted submerged to prevent ignition and scorching during cooking over high-heat binchotan. The plank must be fully saturated. Use heatproof gloves when handling the hot plank, as it will char and retain significant heat.
Storage
Store raw salmon in the coldest part of the refrigerator (below 4°C) in a sealed container. Use within 1-2 days of purchase. If not cooking immediately, salmon can be frozen at -18°C (0°F) or below for up to 3 months. Thaw in the refrigerator overnight, never at room temperature.
High Risk Population
Elderly individuals, pregnant women, young children, and immunocompromised persons are at higher risk for foodborne illness from improperly cooked fish. Ensure strict adherence to internal temperature of 63°C and avoid consumption of raw or undercooked salmon.
Pro Tips
Technique
Listen to the plank when cooking over binchōtan—you will hear it breathe with steam before you see it. When that sound softens to a whisper, your salmon is nearly finished. Trust the coals, trust the wood, trust the silence between the sounds.
Substitution
If you cannot find fresh dill, let the fennel fronds carry the green note alone—the lemon will speak louder, and that is not a bad thing.
From the chef
Salmon slow-roasted on a soaked cedar plank over white binchōtan heat—this is a meditation on clean fire and the honesty of a single good ingredient. The fennel and lemon beneath the fish perfume its journey as it cooks, steam rising from the cedar in a slow exhale. Season generously with salt and black pepper, cover to trap the steam for the first eight minutes, then uncover and let the coals finish the work. When the cedar sings, the fish is nearly ready.
TagsCedar PlankedSalmonMinimal SeasoningCharcoal CookedQuickElegantCitrusHerb Finished
AllergensFish
Source: generated · June 12, 2026