Note: before using the cedar plank, follow the directions on the package to properly prepare it for baking or grilling. Typically you submerge the cedar plank into water for 60 minutes. You can also coat it with a high heat cooking oil like avocado oil.
Pre-heat your oven to 425F.
Once the cedar plank is ready, place the 4 wild salmon fillets on top of the cedar plank.
Add a tbsp of extra virgin olive oil (or avocado oil) on top of the wild salmon and rub it in.
Cut a lemon in half and squeeze one half of the juice (approximately 1 tbsp) on top of the wild salmon fillets.
Next, add some green by sprinkling dill on the wild salmon (dill tastes amazing on wild salmon), a dash of paprika, and basil. Press the herbs and spices into the wild salmon with your hands.
Now that the herbs and spices are on top of the wild salmon, flip the fillet over so the herbs and spices are face down on the cedar plank. Then cover the other side of the wild salmon with 1 tbsp of extra virgin olive oil (or avocado oil).
Once the oven is pre-heated, add the cedar plank salmon (with the spiced side facing down on the cedar plank) to the oven and bake for 15-20 minutes.
As always, make sure you keep your eye on the oven as the thickness of your salmon will determine how long it should bake in the oven. Once you can break apart the wild salmon with a fork (it should just flake apart), that’s when you know the wild salmon is ready.
Once the buzzer goes off, open up the oven, remove the cedar plank, and use a fork to see if the wild salmon flakes apart.
If it does, before eating, wrap a piece of tin foil around the cedar plank salmon and make a tent for the salmon, and allow it to cool down for 5 minutes.
After the 5 minutes is up, remove the tin foil, add the wild salmon fillets to a plate, top with a dash of black pepper, and enjoy.