Cedar Plank Ora King Salmon (Skin-Off Version)

Cedar Plank Ora King Salmon (Skin-Off Version)

Fragrant cedar, buttery salmon, and citrus-herb glaze — made for elegant gatherings or effortless summer nights.

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Serves

4 main-course portions (1 ½–2 lb / 700–900 g center-cut, skinless Ora King salmon)

Equipment

• 1 untreated cedar plank, about 12 × 6 in (30 × 15 cm)
• Outdoor grill (gas or charcoal) or oven with broiler setting
• Fish spatula or wide offset spatula
• Instant-read thermometer (highly recommended)

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Ingredients

For the Salmon:

• 1 ½–2 lb skinless Ora King salmon fillet (center-cut)

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon grated lemon zest

• 2 sprigs fresh dill or thyme

• Lemon wedges, for serving

For the Finishing Glaze:

• 1 tablespoon runny honey or maple syrup

• 1 teaspoon whole-grain mustard

• 1 teaspoon fresh lemon juice

• 1 teaspoon chopped fresh dill (optional)

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Instructions (Cedar Plank Ora King Salmon)

1. Soak the Plank

• Soak the cedar plank in cold water for at least 1 hour, up to 4.
• Weigh it down to keep fully submerged.
  Tip: A little white wine or lemon in the soaking water adds subtle depth.

2. Preheat the Grill or Oven

• Gas grill: Medium-high heat (400°F / 205°C).
• Charcoal grill: Set up indirect heat at ~400°F.
• Oven: Preheat to 400°F. Position rack in upper third; finish under broiler.

3. Prepare the Salmon

• Pat salmon very dry (this is important with skin-off).
• Rub top and bottom with olive oil to prevent sticking.
• Season evenly with salt, pepper, and lemon zest.
• Lay a couple sprigs of dill or thyme on top.

4. Preheat the Plank

• Place soaked cedar plank on grill for 2 minutes to heat and start smoking.
• Flip the plank. It should be lightly charred and aromatic.

5. Place the Salmon

• Carefully lay the skinless salmon fillet directly onto the toasted side of the plank.
• Optional insurance: Place a thin layer of lemon slices or a light oil rub underneath the fish to prevent sticking.

6. Cook

• Grill over indirect heat (or in the oven) with lid closed for 12–16 minutes, or until internal temperature reads 120°F (49°C) for medium-rare.
• For a caramelized finish, broil or move briefly over direct heat for the final 60 seconds.

7. Glaze & Finish

• While cooking, whisk together honey, mustard, and lemon juice.
• Brush over the salmon during the last 2 minutes of cooking.
• Sprinkle with chopped fresh dill (optional) just before serving.

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To Serve

Carefully transfer salmon off the plank with a wide spatula (or present it on the plank directly). Garnish with lemon wedges and extra herbs. Pair with light, seasonal sides and a chilled glass of white or rosé.

Optional Upgrade:
Serve with a side of Kai Wagyu’s Yuzu Ponzu Sauce — its bright citrus tang and umami depth pair beautifully with the buttery richness of Ora King salmon and the smoky cedar notes. Spoon lightly over each portion or offer it as a dipping sauce at the table for an elegant, Japanese-inspired touch.

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Chef’s Notes for Skin-Off Salmon

• Oil the bottom of the salmon fillet or cedar plank to prevent sticking.

• Use center-cut fillets for even cooking and better presentation.

• A wide fish spatula makes transferring the delicate, skinless fish easier.

• Let the salmon rest for 3–5 minutes after cooking to preserve moisture.

• For extra flavor, add a light brush of Kai Wagyu Yuzu Ponzu Sauce before serving