Washington

Cedar Plank Salmon Tacos

The Pacific Northwest tradition of cedar plank cooking meets the taco! Wild-caught salmon infused with aromatic cedar smoke, fresh dill, and bright citrus. This is how the Evergreen State celebrates its most prized fish.

⏱ Total 35min 🍴 Serves 4 🦅 Seafood 🌲 PNW Classic

Equipment Needed

🍖 Cedar Plank
🔥 Grill
🥣 Mixing Bowl
🥄 Spatula

Instructions

1

Soak the cedar plank: Submerge the cedar plank in water for at least 1 hour (2 hours is better). This prevents it from catching fire on the grill and creates more smoke.

Tip: Cedar planks are available at most grocery stores and home improvement stores. Get untreated Western Red Cedar for food use.
2

Make the marinade: Combine olive oil, lemon zest, lemon juice, dill, and garlic. Season with salt and pepper.

3

Prep the salmon: Place salmon skin-side down and coat the flesh with the marinade. Let sit for 15-20 minutes while the grill heats.

4

Make the dill sauce: Whisk together Greek yogurt, dill, lemon juice, garlic, and salt. Refrigerate until ready to serve.

5

Prep the grill: Preheat grill to medium-high (400-450F). Place the soaked cedar plank directly on the grates and close the lid for 2-3 minutes until it starts to smoke and crackle.

6

Grill the salmon: Place salmon skin-side down on the heated plank. Close the lid and grill for 12-15 minutes until salmon reaches 125F for medium (it will continue cooking). The plank will smoke and infuse the fish with cedar flavor.

7

Rest and flake: Remove plank from grill (careful, it's hot!). Let salmon rest 5 minutes, then flake into large chunks, discarding the skin.

8

Warm tortillas: Briefly warm tortillas on the grill or in a dry pan.

9

Assemble: Spread dill sauce on each tortilla. Add cedar-smoked salmon chunks, cucumber slices, and red onion. Garnish with fresh dill and serve with lemon wedges.

💡 Pro Tips & Variations

  • Native tradition: Cedar plank cooking has been used by Pacific Northwest indigenous peoples for thousands of years. It's deeply tied to the region's identity.
  • Wild vs. farmed: Wild-caught Pacific salmon (King, Sockeye, Coho) has better flavor and firmer texture. Look for Washington-caught fish when possible.
  • Don't flip: The salmon cooks entirely on the plank - no flipping needed. The cedar acts as a natural buffer and flavor infuser.
  • Reuse the plank: Cedar planks can be used 2-3 times. Scrub and dry between uses, but discard when they get too charred.
  • No grill? No problem: Roast the salmon on the plank in a 400F oven for 15-18 minutes.
  • Seattle style: Add a drizzle of honey mustard or teriyaki glaze for Pike Place Market-inspired flavors.
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