Cedar Plank Salmon with Caper Remoulade

This is one of my favorite ways to cook salmon. It’s super easy, makes a great presentation, and the fish comes out deliciously smoky and moist.

For the Caper Remoulade:

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons freshly squeezed lemon juice

4 tablespoons capers, drained

Kosher salt and freshly ground black pepper

For the Cedar Plank Salmon:

4 4- to 6-ounce boneless salmon fillets

Kosher salt and freshly ground black pepper

1 cedar plank, soaked in water at least

4 hours and drained

To make the Caper Remoulade: In a small bowl whisk together the mayonnaise, sour cream, and lemon juice. Stir in the capers. Season with the salt and pepper to taste. Cover and refrigerate until ready to serve.

To make the Cedar Plank Salmon: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes.

Generously season the salmon with the salt and pepper. Place the salmon fillets on the cedar plank, skin side down.

Place the plank in the center of the grill directly on the grates. Close the lid and cook until the fish is medium, about 10 to 12 minutes, or until desired doneness.

To serve, place the fish on a plate and top with a generous spoonful of the remoulade sauce.

Serves 4.

Cooking Tip: Cedar planks are available at most grocery, kitchen supply, and hardware stores. When buying cedar planks at a hardware store, be sure to look for untreated wood.

Do-Ahead: The Caper Remoulade can be made the day before. Store covered in your refrigerator until ready to serve.