Cedar-Planked Salmon with Fresh Sorrel Sauce
Prep time
Cook time
Total time
Fresh sorrel leaves give this vibrant green sauce a flavour that's equal parts sharply garlicky, subtly lemony and brilliantly fresh. It's the perfect contrast for the subtle smokiness of cedar-planked salmon filets.
Recipe type: Main
Serves: 6
Planked Salmon:
  • 2 12" cedar planks (for grilling)
  • 6 skin-on salmon fillets (~6 oz each)
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
Yogurt-Sorrel Sauce:
  • 3 cups sorrel leaves
  • ½ cup Greek yogurt
  • ¼ cup finely chopped garlic scapes (aka green garlic)
  • 2 tbsp olive oil
  • ½ tsp Dijon mustard
  • ½ tsp salt
Advance Prep:
  1. About 1 hour before you're ready to fire up the grill, place the cedar planks in a large pan of water to soak.
Make the Sauce:
  1. Strip the stems from the sorrel, and discard. Finely chop the leaves into thin strips to make a chiffonade.
  2. In the bowl of a food processor, combine the chopped sorrel with the remaining dressing ingredients. Process until smooth. Taste to check for seasoning, and adjust as necessary.
Grill the Salmon:
  1. Preheat grill to medium-high heat. Brush the salmon with olive oil, and sprinkle generously with salt and pepper.
  2. Arrange the salmon fillets skin-side down on the soaked planks, spacing them at least 1" apart, and place on the preheated grill. Close the lid and cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork.
  3. To serve, place the individual fillets onto plates, and spoon a generous dollop of sauce onto each fillet.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/planked-salmon-with-fresh-sorrel-sauce/