Gluten-Free Cedar-Plank Salmon with Gremolata

How to Make Gluten-Free Cedar-Plank Salmon with Gremolata

1. 1

   Step 1: Soak the cedar plank and preheat the grill

   Active 10 min · Passive 60 min

   Submerge the cedar plank in cold water and weigh it down so it stays fully submerged; soak for 45–60 minutes. While the plank soaks, preheat a gas or charcoal grill to medium-high (about 375–400°F / 190–204°C) so it reaches a steady temperature before you put the plank on.

   For this step

   • 1 piececedar grilling plank
   
2. 2

   Step 2: Make the dairy-free gremolata (can be made ahead)

   Active 10 min · Passive 15 min

   In a small bowl, combine the chopped parsley (1/2 cup packed), minced garlic (1 clove), the zest and juice of 1 lemon, and 1 tbsp of the extra-virgin olive oil. Stir to combine and taste for salt; the gremolata benefits from resting 10–15 minutes (or make up to a day ahead and refrigerate). Leave the remaining 1 tbsp olive oil for brushing the fish.

   For this step

   • 1 piecelemon (zest + juice of 1 lemon)
   • 1/2 cupfresh flat-leaf parsley, packed and chopped
   • 1 clovegarlic clove, minced
   
3. 3

   Step 3: Prep the salmon and make the gluten-free glaze

   Active 10 min

   Pat the 2 lb salmon dry and place skin-side down on a tray. Brush the flesh with the remaining 1 tbsp olive oil, then season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk together 2 tbsp pure maple syrup with 1 tbsp Dijon mustard (or swap the Dijon for 1 tbsp gluten-free tamari/coconut aminos for a savory, umami-forward gluten-free glaze). Reserve about 1 tbsp of the glaze to brush near the end of cooking for a glossy finish.

   For this step

   • 2 lbsalmon fillet, skin-on (about 2 lb / 900–950 g)
   • 1 1/2 tspkosher salt
   • 1 tspfreshly ground black pepper
   • 2 tbsppure maple syrup
   • 1 tbspDijon mustard (or 1 tbsp gluten-free tamari/coconut aminos for a savory gluten-free option)
   
4. 4

   Step 4: Place salmon on the soaked plank and grill

   Active 5 min · Passive 14 min

   Remove the plank from the water and pat the top dry. Center the salmon skin-side down on the plank and set the plank over direct heat in the hottest part of the grill. Close the lid and grill for 12–16 minutes, depending on thickness, until the flesh is opaque at the edges and registers about 125–130°F (52–54°C) for medium (it will rise a few degrees while resting). If you want a little extra char, open the lid and briefly (30–60 seconds) sear the top edge over direct flames—watch closely to avoid flare-ups.
   
5. 5

   Step 5: Rest and finish with gremolata

   Active 5 min · Passive 5 min

   Carefully transfer the plank (and salmon) off the heat to a cool part of the grill or a heatproof surface. Let the fish rest 4–6 minutes. During the last minute, brush the reserved 1 tbsp glaze over the top, then spoon the gremolata over the fish right before serving to keep it bright.
6. 6

   Step 6: Serve and make-ahead / serving suggestions

   Active 5 min

   Slice into 4 portions and serve each fillet with extra gremolata on the side. Great with grilled vegetables, a simple green salad, or lemon-herb quinoa. Gremolata keeps in an airtight container for up to 48 hours in the fridge — bring to room temperature before serving. Leftover salmon keeps 1–2 days refrigerated.
   

1. Submerge the cedar plank in cold water and weigh it down so it stays fully submerged; soak for 45–60 minutes. While the plank soaks, preheat a gas or charcoal grill to medium-high (about 375–400°F / 190–204°C) so it reaches a steady temperature before you put the plank on.
2. In a small bowl, combine the chopped parsley (1/2 cup packed), minced garlic (1 clove), the zest and juice of 1 lemon, and 1 tbsp of the extra-virgin olive oil. Stir to combine and taste for salt; the gremolata benefits from resting 10–15 minutes (or make up to a day ahead and refrigerate). Leave the remaining 1 tbsp olive oil for brushing the fish.
3. Pat the 2 lb salmon dry and place skin-side down on a tray. Brush the flesh with the remaining 1 tbsp olive oil, then season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk together 2 tbsp pure maple syrup with 1 tbsp Dijon mustard (or swap the Dijon for 1 tbsp gluten-free tamari/coconut aminos for a savory, umami-forward gluten-free glaze). Reserve about 1 tbsp of the glaze to brush near the end of cooking for a glossy finish.
4. Remove the plank from the water and pat the top dry. Center the salmon skin-side down on the plank and set the plank over direct heat in the hottest part of the grill. Close the lid and grill for 12–16 minutes, depending on thickness, until the flesh is opaque at the edges and registers about 125–130°F (52–54°C) for medium (it will rise a few degrees while resting). If you want a little extra char, open the lid and briefly (30–60 seconds) sear the top edge over direct flames—watch closely to avoid flare-ups.
5. Carefully transfer the plank (and salmon) off the heat to a cool part of the grill or a heatproof surface. Let the fish rest 4–6 minutes. During the last minute, brush the reserved 1 tbsp glaze over the top, then spoon the gremolata over the fish right before serving to keep it bright.
6. Slice into 4 portions and serve each fillet with extra gremolata on the side. Great with grilled vegetables, a simple green salad, or lemon-herb quinoa. Gremolata keeps in an airtight container for up to 48 hours in the fridge — bring to room temperature before serving. Leftover salmon keeps 1–2 days refrigerated.