Plank-Grilled Salmon with Creamy Tarragon Sauce

3.6 (5)
Plank-Grilled Salmon with Creamy Tarragon Sauce

Grilling salmon on a cedar plank imparts a deliciously smoky flavor to the fish. The tarragon cream sauce uses low-in-saturated-fat Greek-style yogurt. Look for cedar planks with other grilling supplies in supermarkets or hardware stores.

Yield: 4 servings
Active Time: 30
Total Time: 30


  • 1 1/4 pounds wild Alaskan salmon fillet
  • 1/2 teaspoon plus a pinch of salt, divided
  • 1/4 cup low-fat plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon orange juice
  • 1 tablespoon fresh tarragon, chopped


  1. Soak a cedar grilling plank in water for 2 to 4 hours.
  2. About 20 minutes before you’re ready to grill, preheat grill to medium. Season salmon with 1/2 teaspoon salt and let stand while the grill preheats.
  3. Meanwhile, combine yogurt with 1 tablespoon oil, orange juice, tarragon and the remaining pinch of salt in a medium bowl. Whisk vigorously until all the oil has been incorporated into the yogurt.
  4. When ready to grill, brush the salmon with the remaining 1 tablespoon oil. Place the soaked cedar plank directly over the fire for about 1 minute. Using tongs, turn the plank over to expose the slightly charred side. Place the salmon fillet skin-side down on the plank. Cover the grill and cook until the salmon is easily flaked with a fork, 7 to 10 minutes. Remove the entire plank from the grill and serve from it or transfer the salmon to a serving platter. Serve the salmon with the sauce.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the sauce (Step 3) for up to 1 day. Equipment: Cedar grilling plank


Nutrition Per Serving

calories 242
fat 12 g (2 g sat, 7 g mono)
cholesterol 67 mg
carbohydrates 1 g
protein 30 g
fiber 0 g
sodium 402 mg
potassium 537 mg

Nutrition Bonus Potassium (15% daily value), omega-3s

Carbohydrate Serving 0

Exchanges 4 lean meat, 1 1/2 fat

From EatingWell March/April 2012