Coriander Grilled Salmon with Cilantro-Yogurt Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6
Cedar plank grilling creates a smoky, deep flavor that grilling fans adore.
Plank-Grilled Salmon:
  • 2 (12-inch) cedar planks (for grilling)
  • 2 Tbsp honey
  • 2 Tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • 6 skin-on salmon fillets (~6 oz each)
  • cilantro sprigs (for garnish)
Cilantro-Yogurt Sauce
  • 1 cup plain fat-free Greek yogurt
  • 2 Tbsp tahini
  • 1 Tbsp fresh lemon juice
  • 1 clove garlic, minced
  • zest of ½ lemon
  • ¼ cup fresh cilantro, chopped
  • ⅛ tsp salt and black pepper, to taste
  • 1 tsp ground coriander
  1. Soak the cedar planks in a large pan of water to soak for at least 45-60 minutes before grilling.
  2. In a small bowl, whisk together honey, lemon juice, garlic, olive oil, paprika, coriander, salt, and pepper. Place marinade and salmon in a large zip-top bag and store in refrigerator to marinate for at least 15 minutes and up to 1 hour.
  3. Preheat grill to medium-high heat. Arrange the salmon filets skin-side down on the soaked planks. Pour the remaining marinade in the dish into a small bowl and reserve. Transfer the planks to 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, brushing with reserved marinade about halfway through.
  4. Meanwhile, prepare the sauce by whisking together all of the ingredients in a small bowl; refrigerate until ready to use.
  5. To serve, serve each salmon filet with a spoonful of sauce and cilantro, if desired.
Recipe slightly adapted from Crumb
Nutrition Information
Serving size: 1 filet with sauce Calories: 356 Fat: 12.2 Carbohydrates: 6.7 Sugar: 4.3 Sodium: 360 Fiber: 2.0 Protein: 52.3 Cholesterol: 125
Recipe by Prevention RD at