Roasted Wild Salmon with Cedar-Plank and Pine-Smoked Vegetables
A flavorful Pacific Northwest-inspired dish featuring wild salmon roasted on a cedar plank with smoky pine notes and seasonal vegetables. This american-inspired seafood ready in about 40 minutes pairs 6 oz each wild salmon fillets, fresh, rinsed pine needles, peeled baby carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, 6 oz each wild salmon fillets
- 1 large, soaked in water for 1 hour cedar plank
- 1 cup fresh, rinsed pine needles
- 12 pieces, peeled baby carrots
- 12 spears, trimmed asparagus spears
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves, minced garlic cloves
- 2 tbsp chopped fresh dill
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Preheat your grill or oven to 400°F. In a bowl, combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Brush this mixture over 4 wild salmon fillets, coating evenly.
- Step 2: Arrange 12 baby carrots and 12 trimmed asparagus spears on the soaked cedar plank around the salmon fillets. Drizzle the vegetables with 1 tbsp olive oil, and season with a pinch of salt and pepper.
- Step 3: Scatter 1 cup fresh rinsed pine needles on the hot grill or bottom of the oven tray to infuse smoke. Place the cedar plank with salmon and vegetables on top. Roast or grill for 20 minutes until salmon flakes easily and vegetables are tender.
- Step 4: Remove from heat, sprinkle 2 tbsp chopped fresh dill over the salmon, and serve immediately for a smoky, aromatic experience.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Wild Salmon with Cedar-Plank and Pine-Smoked Vegetables take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Wild Salmon with Cedar-Plank and Pine-Smoked Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each wild salmon fillets from drying out.
Can I substitute ingredients in Roasted Wild Salmon with Cedar-Plank and Pine-Smoked Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Wild Salmon with Cedar-Plank and Pine-Smoked Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Wild Salmon with Cedar-Plank and Pine-Smoked Vegetables?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
