By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
371 cal · 35 min
Cedar-Planked Salmon with Fresh Sorrel Sauce
Recipe GLPR72ea9914481f5b
Elegant grilled salmon fillets cooked on aromatic cedar planks, topped with a bright, tangy sorrel sauce made with Greek yogurt, garlic scapes, and Dijon mustard. The delicate herbaceous flavor of sorrel complements the rich salmon beautifully, while the cedar imparts a subtle smoky complexity.
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Ingredients
Cedar planks
3 cups Fresh sorrel leaves
½ tsp Dijon mustard
¼ cup Finely chopped garlic scapes
½ cup Greek yogurt
½ tsp Fresh ground black pepper
2 tbsp Extra virgin olive oil
6 fillets (6 oz each) Skin-on salmon fillets
½ tsp Sea salt
Directions
About 1 hour before grilling, submerge the cedar planks in a large pan of water to soak. This prevents them from charring and allows them to infuse the salmon with subtle cedar flavor.
Remove the stems from the sorrel leaves and discard. Finely chiffonade (slice into thin ribbons) the sorrel leaves.
In a food processor, combine the sorrel chiffonade, Dijon mustard, chopped garlic scapes, and Greek yogurt. Pulse until the sauce is smooth and well combined. Taste and adjust seasoning with additional salt and pepper if needed.
Preheat your grill to medium-high heat.
Brush both sides of each salmon fillet with olive oil and season generously with salt and fresh ground black pepper.
Place the soaked cedar planks on the grill grates. Arrange the salmon fillets skin-side down on the planks, spacing them at least 1 inch apart. Close the grill lid.
Cook for 10 to 15 minutes, until the salmon is opaque throughout and flakes easily when tested with a fork. The internal temperature should reach 145°F at the thickest point.
Carefully transfer each salmon fillet onto individual serving plates. Top each fillet with a generous spoonful of the sorrel sauce and serve immediately.
Comments
Sorrel and garlic scapes are spring specialty items that won't be stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners year-round—count on a special trip to a farmers market or specialty grocer in April through June, or to Harris Teeter's upscale locations for sorrel, making this a seasonal dish rather than a weeknight go-to. Salmon runs $10–14 per pound and at six servings means $12–17 for protein alone, pushing the total cost to around $25–30, driven squarely by the fish and cedar planks; the Greek yogurt and mustard sauce help offset but don't change the math. The 35-minute window is honest if you work with thawed, center-cut salmon and don't soak the planks (which adds another 20 minutes)—a caveat worth noting. The dish suits a dinner-party finish more than a family weeknight, but it reheats reasonably in a low oven and the sauce keeps for days.
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