Plank-Grilled Salmon
This seafood builds skin-on salmon fillet, worcestershire sauce and beer into a weeknight-friendly meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for grill / broiler and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Submerge an untreated cedar grilling plank in water and weigh it down, soaking it for at least 1 hour so it smolders rather than burns on the grill.
- In a shallow dish, whisk together the worcestershire sauce, beer, garlic powder, and olive oil, then lay the salmon portions in the marinade and refrigerate for 20 to 30 minutes.
- Preheat the grill to medium, around 375 to 400 F, keeping one zone slightly cooler in case of flare-ups.
- Remove the salmon from the marinade, pat lightly, then season both sides with the lemon pepper and a little salt.
- Set the soaked plank directly on the grill grate and heat it for 3 to 4 minutes until it begins to crackle and lightly smoke, then turn it over.
- Place the salmon skin-side down on the hot plank, close the lid, and grill for 12 to 15 minutes without flipping, until the fish flakes easily and reaches an internal temperature of 145 F at its thickest point.
- Carefully transfer the plank to a heatproof surface and serve the salmon straight from the board with lemon wedges.
You'll use: Grill / broiler Β· Whisk
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Plank-Grilled Salmon take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Plank-Grilled Salmon is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Grilled Salmon on a plank (15366337174).jpg by Prayitno / Thank you for (12 millions +) view from Los Angeles, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.