Name: Cedar Plank Salmon with Pacific Northwest Summer Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 salmon fillets (6 oz each), skin-on; 1 untreated cedar plank (soaked in water for at least 1 hour); 2 tbsp olive oil, divided; 1 tbsp pure maple syrup; 1 tsp Dijon mustard; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 1 tsp fresh thyme leaves; 1/2 tsp salt; 1/2 tsp black pepper; 1 small zucchini, sliced into half-moons; 1 small yellow squash, sliced into half-moons; 1/2 red onion, thickly sliced; 8 oz cherry tomatoes, halved; 1 ear sweet corn, kernels cut from cob; 1 tbsp chopped fresh dill; Lemon wedges, for serving

Cedar Plank Salmon with Pacific Northwest Summer Vegetables

CitrusyCarrot5102

This cedar plank salmon recipe channels the flavors of the Pacific Northwest—wild salmon, aromatic wood smoke, and vibrant summer vegetables. The cedar imparts a delicate smokiness, while a maple-lemon-thyme glaze adds sweet-tangy brightness. Utah’s summer bounty shines with charred squash, sweet corn, and juicy tomatoes. Grilling on a cedar plank not only infuses flavor but also keeps the fish tender and moist, making this a showstopper for warm-weather dinners. Serve with a chilled glass of white wine and a sunset for the ultimate summer evening.

Ingredients

Instructions

Soak the cedar plank in water for at least 1 hour (or up to 4 hours) to prevent burning.
Preheat your grill to medium-high (400–425°F).
In a small bowl, whisk together 1 tablespoon olive oil, maple syrup, Dijon mustard, lemon zest, lemon juice, thyme, salt, and pepper.
Pat the salmon fillets dry. Brush all over with the maple-lemon glaze.
Toss zucchini, yellow squash, red onion, cherry tomatoes, and corn kernels with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper.
Carefully place the soaked cedar plank on the grill. Close the lid and heat for 2-3 minutes until it starts to crackle.
Arrange the glazed salmon fillets, skin-side down, on the plank. Scatter the prepared vegetables around the salmon (either directly on the plank if space allows, or in a grill basket on the grill).
Close the lid and grill for 12–16 minutes, or until salmon is just cooked through and flakes easily with a fork, and vegetables are tender with charred edges.
Remove the plank from the grill (use tongs and caution), and let rest 2 minutes. Sprinkle dill over vegetables.
Serve salmon and vegetables hot, with lemon wedges alongside.