Smoked Cedar-Plank Salmon with Herb Yogurt Sauce
Flaky wild salmon smoked on cedar planks and served with a bright, cooling herb yogurt sauce. This american-inspired seafood ready in about 130 minutes blends (6 oz each) wild salmon fillets, tablespoon kosher salt, teaspoon black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (6 oz each) wild salmon fillets
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cedar planks (soaked in water for 1 hour)
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Step 1: Preheat smoker to 225°F and prepare 2 cedar planks soaked in water for at least 1 hour.
- Step 2: Rub 4 wild salmon fillets evenly with 1 tablespoon kosher salt, 1 teaspoon black pepper, and 2 tablespoons olive oil.
- Step 3: Place salmon skin-side down on the cedar planks and set the planks directly on the smoker racks.
- Step 4: Smoke salmon for 1 hour or until internal temperature reaches 140°F and flesh flakes easily.
- Step 5: Meanwhile, combine 1 cup plain Greek yogurt, 2 tablespoons chopped fresh dill, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, and 1 minced garlic clove in a bowl. Stir until smooth.
- Step 6: Remove salmon from smoker and serve hot with a generous dollop of the herb yogurt sauce on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Cedar-Plank Salmon with Herb Yogurt Sauce take to make?
Total time is about 130 minutes (70 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Smoked Cedar-Plank Salmon with Herb Yogurt Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Smoked Cedar-Plank Salmon with Herb Yogurt Sauce?
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 Smoked Cedar-Plank Salmon with Herb Yogurt Sauce 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 Smoked Cedar-Plank Salmon with Herb Yogurt Sauce?
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.
