If you’re looking for a healthy and flavor-packed dish that’s ideal for summer grilling or year-round elegance, this Wood Grilled Salmon delivers a perfect balance of smokiness, tenderness, and vibrant seasoning. Grilled over soaked wood planks or chips, this salmon recipe brings out rich, deep flavors while keeping the fish juicy and flaky.
Whether you’re cooking for a casual dinner or a special gathering, this recipe will impress every seafood lover at the table.
Ingredients
Serves 4
- 4 salmon fillets (approximately 170g each, skin-on recommended)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cedar or alderwood grilling plank (or wood chips, soaked for 1–2 hours)
Preparation Time
- Prep time: 15 minutes
- Soaking time: 1–2 hours for wood
- Grill time: 12–15 minutes
- Total time: About 1.5 to 2 hours (including wood soak)
Step-by-Step Instructions
Step 1: Soak the Wood
- Submerge your cedar or alderwood plank (or wood chips) in water for at least 1 hour to prevent burning. Add lemon slices or fresh herbs to the water for extra flavor infusion.
Step 2: Prepare the Marinade
- In a small bowl, whisk together olive oil, lemon juice, garlic, mustard, dill, parsley, paprika, salt, and pepper.
Step 3: Marinate the Salmon
- Place the salmon fillets in a shallow dish or resealable bag.
- Pour the marinade over the fish, making sure all surfaces are coated.
- Refrigerate and marinate for 20–30 minutes while the grill heats.
Step 4: Preheat the Grill
- Preheat your grill to medium heat (around 175–190°C or 350–375°F).
- Place the soaked wood plank directly on the grill grates and close the lid. Let it heat for 5 minutes until it begins to smoke.
Step 5: Grill the Salmon
- Place the salmon fillets skin-side down on the hot wood plank.
- Close the lid and grill for 12–15 minutes, depending on thickness, until the fish flakes easily and reaches an internal temperature of 63°C (145°F).
Step 6: Rest and Serve
- Remove the salmon from the plank and let rest for 2–3 minutes before serving.
- Garnish with extra herbs or a squeeze of fresh lemon juice.
Serving Suggestions
- Pair with grilled asparagus, garlic mashed potatoes, or a quinoa salad.
- Serve over arugula and cherry tomatoes for a healthy, low-carb meal.
- Add a dollop of Greek yogurt sauce or tzatziki for a creamy contrast.
Nutritional Highlights
| Nutrient | Per Serving (170g fillet + marinade) |
|---|---|
| Calories | 375 kcal |
| Protein | 35 grams |
| Total Fat | 23 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 2 grams |
| Sugars | 0 grams |
| Fiber | 0 grams |
| Sodium | 290 mg |
| Omega-3 Fatty Acids | ~2.5 grams |
Nutritional Benefits:
- High in protein and rich in omega-3 fatty acids, which support heart and brain health.
- Low in carbs and added sugars, making it keto and paleo-friendly.
- Fresh herbs and lemon add flavor without adding calories or sodium.
Pro Tips for Perfect Wood Grilled Salmon
- Choose high-quality wild salmon like sockeye or king salmon for best flavor and texture.
- Always preheat the wood plank until it begins to smoke before adding the salmon.
- Keep a spray bottle of water nearby to manage any flare-ups from the wood.
- Avoid overcooking — salmon should still be slightly translucent in the center when removed from the heat.
Variations to Try
- Asian-inspired glaze: Use soy sauce, sesame oil, and ginger in place of herbs.
- Spicy Cajun twist: Add cayenne and blackened seasoning for bold flavor.
- Citrus swap: Use orange or lime juice instead of lemon for a tropical vibe.
- Add veggies: Grill zucchini, bell peppers, or sweet corn on the side for a full wood-fired meal.
This Wood Grilled Salmon recipe combines simplicity with elegance, using natural wood smoke to deepen flavor and herbs to brighten every bite. It’s a healthy and satisfying dish that feels gourmet without the stress. Perfect for both beginner grillers and seasoned cooks, this recipe will keep your summer meals light, flavorful, and unforgettable.