Cedar Plank Salmon With Grilled Asparagus

by | Read time: 1 minute

Sometimes, firing up the grill feels like too much work for a weekday dinner. Waiting on those flames is almost as bad as watching a microwave count down. But if there’s any dish that’s worth your patience, it’s cedar plank salmon. This recipe coats the cedar plank in coconut oil. So when the already aromatic wood starts to char, it imparts a uniquely sweet-smoky flavor that complements the salmon’s mild nature. Grilling sounds better by the minute!

Grilled Cedar Plank Salmon With Lemon Wedges on Cedar Plank #recipe | Vitacost.com/blog


1 lb. wild salmon fillet, skin on and deboned
Coconut oil
3-4 leaves fresh basil
Pinch of kosher salt
2 bunches fresh asparagus, washed and trimmed
Olive oil
Lemon wedges


1. Soak cedar plank in water for 1 hour.

2. When ready to start cooking, preheat grill.

3. Remove plank from water and rub one side with coconut oil, to coat.

4. Rub coconut oil on flesh side of fish, to coat.

5. Place basil leaves on flesh side of fish and place on plank, flesh side down. Season with kosher salt.

6. Set cedar plank in center of hot grill grate. Cover and cook until cooked through, about 20 to 30 minutes. Once cooked, remove fish from grill and set aside.

7. Transfer asparagus to grill and let cook 3 to 5 minutes.

8. Plate fish and asparagus with lemon wedges. Drizzle asparagus with olive oil and serve.


Nell Stephenson is a nutritionist, author and speaker based in Los Angeles.
She has been featured multiple times on the Dr. Oz Show as a nutrition expert and offers cooking/healthy eating workshops, retreats and private nutrition coaching. With a focus on organic, in-season produce, humanely-sourced local proteins and a balanced approach to eating, her methodology leads to long-term success with specialized eating strategies, helping all clients achieve their goals, even within the busiest of schedules! Nell is an accomplished Ironman triathlete and marathon runner.