Meyer Lemon Roasted Cedar Plank Salmon

Chef Justin Severino, Cure and Morcilla restaurants, Pittsburgh, PA

Number of servings


  • 1.5 pounds Wild Sockeye Salmon, cut into 6 skin-on portions
  • 2 SunkistĀ® Meyer lemons, cut into wheels
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste
  1. Place salmon skin side down on cedar plank.
  2. Lightly brush salmon with olive oil. Season with salt and pepper.
  3. Place 3 wheels of Meyer lemon on top of each portion of salmon.
  4. Cover in plastic wrap and refrigerate for 2-3 hours to allow lemon to season fish.
  5. When ready to cook, preheat oven to 325F.
  6. Remove plastic, and place plank directly in oven. Bake for 15 minutes.
  7. Remove from oven and enjoy hot, or leave uncovered and place directly into the refrigerator to chill and serve cold.