Planked Salmon with Gremolata
Food and Drink

Excerpted from Weber’s Ultimate Grilling ©2019 by Jamie Purviance. Photography ©2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Planked Salmon with Gremolata

"Gremolata is a zesty Italian herb sauce that brightens and enlivens dishes. Add in the spices from the rub and this hefty piece of meaty fish would tame a pack of hungry grizzlies."

Serves: 4


1 skin-on, center-cut salmon fillet, 1 1/2–2 pounds and 3/4–1-inch thick, pin bones removed

2 teaspoons extra-virgin olive oil


for gremolata sauce:

1/4 cup extra-virgin olive oil

finely grated zest of 1 orange (about 1 tablespoon)

2 tablespoons fresh orange juice

1/4 cup chopped fresh cilantro

1 tablespoon capers, rinsed and drained

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper


for spice rub:

1/2 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/4 teaspoon dried thyme, crushed between your fingertips

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

Submerge the cedar plank in water and let soak for at least 1 hour and up to 1 day. This step is important, as it prevents the wood from catching on fire. Use a medium bowl filled with water or a couple of cans of beer to weight the plank down.

For the sauce, whisk together the oil, orange zest, and orange juice in a small bowl. Stir in the cilantro, capers, salt, and pepper. Set aside.

In a small bowl, combine all the rub ingredients and mix well.

Place the salmon on a work surface, skin side down. Coat the salmon flesh with the oil and season evenly with the rub.

Prepare the grill for direct cooking over medium-high heat (400°–450°F). Brush the cooking grates clean. Drain the cedar plank. Place it over direct heat and close the lid. When the plank begins to smoke and toast, after 3–10 minutes, use long-handled tongs to turn it over. Slide the salmon, skin side down, onto the toasted side of the plank.

Grill over direct medium-high heat, with the lid closed, until the salmon is cooked to your desired doneness, 15–30 minutes (depending on the thickness) for medium-rare (125°–130°F on an instant-read thermometer).

To serve, transfer the fillet from the plank to a heatproof surface. Cut crosswise into four portions and serve with the sauce.