Cedar Planked Salmon with Grilled Avocado Chimichurri
There is something truly magical about cooking over a real wood plank right on your backyard grill. This cedar planked salmon brings together rich, smoky fish, warm blistered tomatoes, and a bright, chunky grilled avocado chimichurri salsa that balances every single bite.Cedar Planked Salmon with Grilled Avocado Chimichurri It is the kind of meal that looks impressive enough for a weekend dinner party but stays simple enough to whip up on a casual weeknight. Pull up a chair, grab a cold drink, and let's get grilling!
Ingredients
Cedar Plank Salmon
- 1-2 large cedar grilling plank approx. 7 x 15 inches or 18 x 38 cm
- 1 ¾ to 2 lbs (Chinook) salmon fillet 795 to 900 g, organic, centre-cut, skin-on, approx. 1 ½ inches (4 cm) thick at the thickest point
- 1 ½ teaspoon kosher salt for dry brining
- 1 tablespoon extra virgin olive oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 1 lemon cut into wedges
Cedar-Planked Cherry Tomatoes
- 1 pint cherry tomatoes 300 to 340 g, approx. 12 to 16 tomatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Chunky Grilled Avocado Chimichurri Salsa
- 4 medium-large Avocados From Mexico firm-ripe
- Olive oil for brushing the avocados
- 1 cup packed flat-leaf parsley finely chopped (approx. ½ cup chopped)
- ¼ cup cilantro leaves finely chopped (approx. 2 tablespoon chopped)
- 2 tablespoon finely diced shallot
- 2 garlic cloves minced
- 1 tablespoon finely chopped fresh oregano
- 1 small red chili finely diced
- 2 tablespoon red wine vinegar
- 1 ½ tablespoon fresh lime juice
- ⅓ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
Prep the Plank & Dry Brine the Salmon
- Submerge 1 or 2 cedar planks (depending on the size of your fish) in water and soak for at least 1 hour, preferably 2 hours.
- Pat the salmon dry and season evenly with 1 ½ teaspoons of kosher salt. Place the fish on a rack or plate and refrigerate uncovered for 30 to 45 minutes.
- Remove the salmon from the refrigerator 15 minutes before cooking to take off the chill.
Fire Up the Grill
- Preheat a pellet grill or gas grill to 350°F (177°C), set up for indirect cooking.
- Pat the salmon completely dry with a paper towel. Brush with 1 tablespoon of olive oil, then season with the black pepper and smoked paprika.
- Toss the cherry tomatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper.
Heat the Cedar Plank(s)
- Remove the cedar plank(s) from the water and shake off any excess moisture. Place the plank over direct heat on the grill and close the lid.
- Heat the plank(s) for 2 to 3 minutes per side until the surface begins drying out, lightly crackles, and becomes highly aromatic.
Grill the Salmon & Tomatoes
- Move the plank(s) to the indirect cooking zone. Carefully place the salmon in the centre of the plank.
- Nestle the cherry tomato clusters around the salmon, or use a second cedar plank if needed, positioning them closer to the thinner portions of the fish.
- Close the lid and cook until the thickest portion of the salmon reaches an internal temperature of 122°F to 125°F (50°C to 52°C). The tomatoes should be softened, lightly smoky, and just beginning to burst.
- For a 2 lb Chinook salmon fillet, approximately 1½ inches thick, cooked on a preheated cedar plank at 350°F indirect heat, I’d expect:122°F internal: ~20 to 24 minutes125°F internal: ~22 to 26 minutes
- Carefully remove the plank from the grill and transfer it to a heat-safe surface. If any white albumin has appeared on the salmon, gently blot it away with the corner of a paper towel. Rest for 5 minutes.
- While the salmon is resting, make the Chunky Grilled Avocado Chimichurri.
See the Substitutions for Chinook Salmon in the NOTES section below for cook time and temperature guide for different types of salmon.
Make the Grilled Avocado Chimichurri Salsa
- Raise the heat of the grill to medium-high direct heat (425°F to 500°F / 218°C to 260°C).
- Cut 3-4 of the avocados in half and remove the pits. Lightly brush the cut sides with olive oil. One avocado can be left fresh if you'd prefer, for topping at the end.
- Place the avocado halves cut-side down over the direct heat. Grill for 3 to 4 minutes until they are lightly charred and well marked. Remove and let cool for 5 minutes. Squeeze lime juice over the avocados to prevent any extra browning.
- Scoop the flesh from 2 of the grilled avocado halves into a food processor. Add the parsley, cilantro, shallot, diced red chili, garlic, oregano, red wine vinegar, lime juice, ⅓ cup of olive oil, ¾ teaspoon of salt, and ¼ teaspoon of pepper.
- Pulse 3 to 5 times, scraping down the sides once if needed, until the herbs are finely chopped but the mixture still has texture. Transfer to a serving bowl.
- Cut one of grilled avocados into generous ½-inch pieces, squeeze lime juice over them and gently fold them into the herb mixture. Taste and adjust seasoning if needed.
Assemble and Serve
- Transfer the cedar-planked salmon to a serving platter, then place the blistered tomatoes alongside it.
- Dice the remaining grilled (or fresh) avocado and squeeze with lime juice.
- Generously spoon the chunky grilled avocado chimichurri salsa over the cedar planked salmon, then scatter the avocado chunks over the top for garnish. Serve immediately with lemon wedges for squeezing.
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Notes
Substitutions for Chinook Salmon
Organic Chinook salmon is a spectacular choice for this dish. It has that rich, beautiful fat content that handles the wood smoke so well. If you cannot find organic Chinook salmon, you can easily swap it out for one of these options. Just keep in mind that the cook times and internal temperatures will shift depending on the fish you choose:- Atlantic Salmon: This is your closest match to Chinook. It features a similarly thick, fatty fillet that cooks at the same rate, handles the grill heat beautifully, and should be pulled at the same 122°F to 125°F (50°C to 52°C) range for a rich, buttery finish.
- Sockeye or Coho Salmon: These wild-caught varieties are excellent alternatives but are naturally thinner and much leaner than Chinook. Because they lack that heavy fat insulation, they cook significantly faster and can dry out quickly. You will want to watch them closely and pull them off the heat a bit earlier, right around 118°F to 120°F (48°C to 49°C), to keep them tender and juicy.
- Steelhead Trout: Even though it is technically trout, it looks, cooks, and tastes remarkably like salmon. It is on the leaner side, so treat it just like wild Sockeye or Coho by monitoring the cook time closely and aiming for that lower 118°F to 120°F (48°C to 49°C) target.
Tips, Substitutions & Serving Suggestions
- Avocado Selection: Choose avocados that are ripe but still slightly firm to the touch. They will hold their shape beautifully on the grill grates and create that signature chunky texture for your salsa.
- The Power of Dry Brining: Do not skip the refrigerator resting step for the salmon. The dry brine helps the fish retain its natural moisture and minimizes the amount of white albumin that pushes out during grilling.
- Plank Safety: Always keep a spray bottle filled with water next to the grill. If the edges of your cedar plank catch fire or flare up excessively, give them a quick mist and close the grill lid.
- Perfect Doneness: Pulling the salmon at 122°F to 125°F (50°C to 52°C) results in a moist, buttery texture after carryover cooking takes place during the 5-minute rest.
- Salsa Substitutions: If you have leftover salsa, it pairs beautifully with grilled flank steak, pork chops, chicken breasts, skewered shrimp, or thick-cut cauliflower steaks.
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