Cedar Plank Roasted Salmon with Pesto Genovese Cream

Experience the essence of coastal Italy with this sophisticated Cedar Plank Roasted Salmon. By using a wood-fire technique in your home oven, the salmon absorbs a delicate, earthy aroma that pairs beautifully with the vibrancy of a house-made Pesto Genovese cream. This dish offers a professional-grade culinary experience that brings the flavors of the Mediterranean directly to your dining table.

The secret lies in the balance of textures and temperatures, where the buttery, tender salmon meets a velvet-smooth pesto sauce. Whether you are hosting an intimate dinner or simply elevating a weeknight meal, the combination of toasted pine nuts, fresh basil, and aged balsamic creates a harmonious profile that is both rustic and refined.

Recipe Snapshot

🍽 Serves: 2 🔥 Calories: 485 per serving 💪 Protein: 38g 🍞 Carbohydrates: 12g 🥑 Fat: 34g ⏱ Prep Time: 20 minutes 🍳 Cook Time: 25 minutes

Ingredients

Cedar Plank Roasted Salmon

• 12 oz fresh salmon fillet (sub: steelhead trout)
• 1 tbsp extra virgin olive oil (sub: avocado oil)
• 1/2 tsp kosher salt (sub: sea salt)
• 1/4 tsp black pepper (sub: white pepper)
• 1 cedar wood plank (sub: alder wood plank)

Pesto Genovese Cream

• 1/2 cup fresh basil leaves (sub: fresh spinach)
• 2 tbsp pine nuts, toasted (sub: toasted walnuts)
• 1/4 cup heavy cream (sub: full-fat coconut milk)
• 2 tbsp grated Parmigiano-Reggiano (sub: grated Pecorino Romano)
• 1 clove garlic, minced (sub: 1/4 tsp garlic powder)

Garnish

• 1 tbsp sun-dried tomatoes, julienned (sub: roasted red peppers)
• 1 tbsp aged balsamic vinegar (sub: balsamic glaze)
• 1 fresh lemon, cut into wedges (sub: lime wedges)
• 1 tbsp extra virgin olive oil (sub: grapeseed oil)

How to Make Cedar Plank Roasted Salmon with Pesto Genovese Cream

Cedar Plank Roasted Salmon:

1. Preheat your oven to 400°F (200°C).
2. Soak the cedar plank in water for 2 hours, then pat dry.
3. Pat the salmon fillet dry with a paper towel and brush with olive oil.
4. Season the salmon evenly with kosher salt and black pepper.
5. Place the salmon skin-side down on the plank and roast in the oven for 12-15 minutes until the fish flakes easily.

Pesto Genovese Cream:

1. In a food processor, pulse the basil, toasted pine nuts, garlic, and Parmigiano-Reggiano until coarsely chopped.
2. Transfer the mixture to a small saucepan over low heat.
3. Slowly whisk in the heavy cream until slightly thickened and well combined into an emulsion.
4. Keep warm until assembly.

Garnish:

1. Prepare the sun-dried tomatoes by slicing them into very thin strips.
2. Have the balsamic vinegar, lemon wedges, and extra virgin olive oil ready for the final plating stage.

Tips for Best Results

1. Soak the cedar plank in water for at least 2 hours before roasting to prevent it from catching fire and to infuse the salmon with a subtle woody smoke.
2. Use a high-quality, cold-pressed extra virgin olive oil for the pesto to ensure the sauce remains vibrant and emulsifies properly without turning bitter.
3. When preparing the pesto, pulse the ingredients briefly rather than blending continuously to maintain a rustic texture and prevent oxidation of the basil.
4. To achieve a restaurant-style plating, use a squeeze bottle for the aged balsamic to create precise decorative dots or a thin swoosh across the plate.
5. Check the salmon's internal temperature at the thickest part; pull it at 125°F (52°C) for a perfect buttery, medium-rare center.

Plating & Presentation

Start by placing the cedar-roasted salmon fillet in the center of the plate. Spoon the warm Pesto Genovese cream around the base of the fish, ensuring not to cover the charred top. Carefully arrange the julienned sun-dried tomatoes over the salmon for a pop of color. Use a squeeze bottle to apply small dots of aged balsamic vinegar around the plate edges. Finish with a drizzle of extra virgin olive oil and serve with a fresh lemon wedge on the side.

FAQ

Can I use a different fish for this recipe? Yes, steelhead trout is an excellent substitute that mimics the texture of salmon well. Is it necessary to soak the cedar plank? Yes, soaking is vital to prevent the wood from igniting in the oven and to release the woody aroma. How can I make this dairy-free? You can substitute the heavy cream with full-fat coconut milk and the Parmigiano-Reggiano with Pecorino Romano or a plant-based hard cheese alternative. What should I do if my pesto turns brown? Ensure you pulse the ingredients briefly to avoid heat buildup, which causes basil oxidation.

Final Thoughts

This Cedar Plank Roasted Salmon bridges the gap between home cooking and fine dining through its unique smoky profile and luxurious pesto finish. You will find that the gentle infusion of cedar smoke perfectly complements the rich, cream-based sauce. Gather your ingredients and enjoy the rewarding process of crafting this coastal-inspired meal at home.

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.