Grilled Salmon with Asparagus-Pea Salad
May 09, 2025
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Save time with this grill-friendly dinner that celebrates warmer weather and the brightness of spring. Grilled Salmon with Asparagus-Pea Salad is infused with the smoky notes of being cooked on a pre-soaked cedar plank. The bright and vibrant asparagus and snap pea salad comes together alongside it in a cast iron skillet.
The salmon and salad are served atop a bed of nutty, cooked farro and finished with a squeeze of charred lemon and showered with fresh herbs. It’s easy enough for a weeknight and impressive enough to wow weekend dinner guests.
Grilled Salmon with Asparagus-Pea Salad is made more quickly with a grill-ready Norwegian Atlantic Salmon on a Cedar Plank. If you don’t have access to the pre-soaked plank with salmon, you can also do it on your own.
How to Soak A Cedar Plank
Grilling salmon on a cedar plank infuses it with a subtle smoky flavor while keeping the salmon tender and moist. Follow these simple steps to selecting and soaking a cedar plank, so you can grill your salmon to perfection.
- Choose a cedar plank that is food-safe and untreated. These are often found in the kitchen equipment section of grocery stores or online. Do not use chemically treated wood.
- Soak the cedar plank. Put the plank in a 9-inch by 13-inch pan and cover it with cold water. Use a heavy bowl or cans to keep it submerged. Soak for at least 1 hour, up to 4 hours for optimal results. This will prevent the wood from catching fire on the grill.
- Drain and use. Pull the pre-soaked plank from the water and use immediately. Add fish directly to the plank, skin-side down, before seasoning and placing directly on the grill.
Making Salmon with Asparagus-Pea Salad
Step 1: Preheat the grill to medium-high heat, about 400 degrees F.
Step 2: Season the salmon by patting it dry with paper towels. Drizzle on about 1 tablespoon olive oil and brush to evenly coat the top. Season with kosher salt and black pepper. If it’s not already on the cedar plank, add the fish to the plank, skin-side down.
Step 3: Grill the salmon by placing the cedar plank directly on the grill. Close the lid and cook for about 20 minutes, or until the internal temperature reaches 145 degrees F. Use a meat thermometer to check for doneness.
Step 4: Make charred lemon by cutting a lemon in half and placing cut-side down near the cedar plank. It will be charred and ready to pull from the grill in 8 to 10 minutes. Set aside to rest.
Step 5: Prepare the Asparagus-Pea Salad by adding a cast iron skillet directly on the grill. Add 2 tablespoons olive oil and the diced onion. Sauté diced onion for a few minutes, until softened. Season with salt and pepper.
Stir in cut asparagus and snap peas, cooking for an additional 7 to 8 minutes. Carefully remove skillet from the grill.
Step 6: Assemble the dish by adding prepared farro to a serving bowl or platter. Use a fish spatula to remove the fish from the cedar plank and remove the skin (if desired).
Spoon on warm asparagus-pea salad. Squeeze over grilled lemon and drizzle with olive oil. Finish with a generous sprinkling of tossed fresh herbs and season with additional kosher salt and black pepper, as desired. Serve.
Recipe Tips & Variations
- Make the recipe indoors. Bake the salmon in a 400 degree F oven on a baking sheet with the cedar plank for 20 to 25 minutes, or until internal temperature reaches 145 degrees F. Cook the asparagus-pea salad in a skillet on the stovetop over medium to medium-high heat.
- Save the leftovers. Mix leftover asparagus-pea salad with extra herbs and a drizzle of olive oil for a quick side salad the next day.
- Don’t have farro? Swap in your favorite grain. Quinoa, rice or couscous work well as substitutes.
This recipe is a celebration of spring and was developed to support the Aquaculture Stewardship Council. Look for their sea green label to ensure your seafood has been raised with care for people and the planet.
Whether you’re grilling for a casual dinner or hosting a small gathering, this recipe is certain to satisfy and impress everyone at the table.
Cedar Plank Salmon with Asparagus-Pea Salad
Ingredients
- 12-ounce Norwegian Atlantic Salmon on Cedar Plank, Good & Gather brand
- 1 cup dry farro, prepared according to package directions
- ½ yellow onion, finely diced
- 2 cups asparagus, cut into ½-inch rounds
- 1 cup sugar snap peas, cut into ½-inch pieces
- 1 lemon
- Olive oil
- Kosher salt
- Black pepper
- ¼ cup fresh dill, chopped
- ¼ cup Italian parsley, chopped
- ¼ cup fresh mint, chopped
Instructions
- Set your grill to medium-high heat (around 400 degrees F) and allow it to preheat. Soak the cedar plank if it hasn’t been pre-soaked.
- Use paper towels to pat dry the salmon. Drizzle with about 1 tablespoon olive oil and use a brush to coat the top. Season with salt and pepper.
- Place the salmon on its pre-soaked cedar plank directly on the grill. Close the lid and cook for about 20 minutes, or until the salmon reaches an internal temperature of 145 degrees F.
- Cut lemon in half and place cut-side down onto the grill. After about 8 to 10 minutes, remove the charred lemons and set aside.
- While the salmon cooks, place a cast iron skillet on the grill grates. Add about 2 tablespoons olive oil and the diced onion. Cook for 3 to 4 minutes, until softened. Season with salt and pepper.
- Add the cut asparagus and snap peas. Sauté for about 7 to 8 minutes, stirring occasionally, until just tender but still bright green. Carefully remove pan from the grill and keep the lid closed until salmon is finished cooking.
- Once salmon is cooked, remove it from the grill and begin to assemble.
- Spoon the cooked farro into a serving dish. Use a fish spatula to remove the cooked salmon from the plank, which will help loosen the skin, and place the fish onto the farro. Spoon on the warm asparagus-pea salad and squeeze charred lemon juice throughout the dish. Drizzle with extra olive oil.
- Toss together fresh herbs and sprinkle onto the dish. Season with extra salt and pepper, as desired. Serve.
Notes
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