Unlock an unparalleled grilling experience with this simple yet sophisticated Cedar Plank Salmon recipe. Featuring a meticulously crafted marinade and a unique cooking technique, it promises a complex, utterly irresistible flavor that will elevate your outdoor cooking repertoire.
For over a decade, the art of Plank Grilling Salmon has revolutionized our approach to preparing this beloved fish. Beyond the classic smoky notes imparted by a charcoal grill, the magic truly unfolds as the pre-soaked cedar plank infuses the salmon with a secondary layer of robust, aromatic, and subtly spicy wood-fired essence. Imagine the comforting, distinctive aroma of a cedar closet, and you’ll begin to understand why Grilled Cedar Plank Salmon is not just a meal, but a culinary event – a truly special dish that captures the senses.
Why You Absolutely Must Master This Recipe
- Effortless Elegance: This is a remarkably easy recipe, perfect for transforming your grilling routine from ordinary to extraordinary without extensive effort. It’s a foolproof way to impress guests or simply treat yourself to a gourmet meal at home.
- Unforgettable Flavor Profile: Grilling on a cedar plank isn’t just a cooking method; it’s a flavor infusion. The damp cedar releases its aromatic oils, imparting a delicate yet profound smoky and subtly sweet cedar undertone that perfectly complements the rich flavor of salmon. This unique interaction creates a depth of flavor that traditional grilling simply can’t achieve.
- Supreme Moisture and Tenderness: The combination of a flavorful marinade and the indirect, moisture-rich cooking environment created by the damp cedar plank ensures your salmon remains incredibly moist, flaky, and tender. The plank acts as a barrier, protecting the fish from direct flame while steaming it gently from below with fragrant cedar vapor. Say goodbye to dry, overcooked salmon!
- Healthy and Wholesome: Salmon is a powerhouse of Omega-3 fatty acids and lean protein. Paired with fresh, simple ingredients in the marinade and cooked with minimal added fats, this recipe offers a delicious and incredibly healthy meal option for any day of the week.
My journey with Cedar Planked Salmon began years ago with a simple recipe tucked inside a pack of cedar planks from the grocery store. What struck me then, and continues to impress me now, was how such a straightforward preparation could yield such a complex and satisfying flavor profile, all thanks to the humble cedar. This initial encounter blossomed into a passion for this cooking technique.
The beauty of this recipe lies in its simplicity, utilizing common pantry staples for the marinade. The original guide suggested simmering the used marinade as a glaze, but through experimentation, I discovered a superior method: doubling the marinade ingredients and reserving half to reduce into a rich, flavorful glaze. This approach not only enhances the overall taste but also ensures food safety by preventing the use of marinade that has come into contact with raw fish. This cedar plank salmon offers a quick, healthy, and utterly delicious way to experience grilled salmon at its very best.
The Art of Grilling with a Cedar Plank: A Comprehensive Guide
Mastering cedar plank grilling is easier than you think. Follow these steps for perfectly cooked, flavorful salmon every time:
- The All-Important Soak: Before anything else, your cedar plank needs a good soak. Submerge it completely in cold water for at least 60 minutes, and ideally for up to 2-4 hours. This hydration is crucial; it prevents the plank from igniting directly on the grill and allows it to smolder gently, releasing its aromatic steam and smoke into the fish. Expect some charring, which is normal and desirable.
- PRO-Tip: Elevate Your Soak: For an extra layer of flavor complexity, experiment with your soaking liquid. Instead of plain water, try salted water, dry white wine, apple cider, or even sake. These liquids can impart subtle, complementary notes that will make your salmon even more memorable.
- Preheating the Plank: Once soaked, place the plank directly on the hot grill grates for 2-3 minutes per side, or until it begins to smoke and lightly char. This step preheats the plank and kickstarts the smoke production before the salmon is added, ensuring immediate flavor infusion.
- Positioning and Cooking: Carefully place your marinated salmon fillets, skin-side down, directly onto the preheated cedar plank. Close the grill lid to allow the smoke and heat to circulate, effectively cooking and flavoring the salmon. Cook for approximately 10-15 minutes, or until the salmon reaches your desired doneness. The plank will likely smolder and char more during this phase.
- Achieving Perfect Doneness: Cooking time will inevitably vary based on the thickness of your salmon fillets and the consistent temperature of your grill. The key to perfectly cooked salmon is using an instant-read thermometer. Insert the thermometer into the thickest part of the fillet.
- FDA Guidelines vs. Personal Preference: The FDA recommends cooking salmon to an internal temperature of 145ºF. You can remove the salmon from the grill at 135ºF, cover it loosely with foil, and let it rest for about 10 minutes; it will continue to cook through carryover heat, reaching the target temperature. However, for many, including myself, 145ºF can result in a drier texture. PRO-Tip: I personally prefer grilling fattier farmed salmon to 125ºF and leaner wild salmon to 120ºF. This ensures the most succulent, moist, and flaky results, perfect for retaining all those delicious cedar-infused juices.
- Crafting the Flavorful Glaze: While your salmon is grilling, take the reserved half of the marinade and pour it into a small saucepan. Bring it to a gentle simmer over medium heat and reduce it by half, stirring occasionally. This process concentrates the flavors into a rich, glossy glaze.
- Safety First: Reducing the reserved marinade not only intensifies its flavors but also ensures food safety by thoroughly cooking out any potential foodborne illnesses that could be transmitted from raw fish juices. Always use a separate, reserved portion for the glaze, never the marinade that touched raw salmon.
- Serving: Once the salmon is cooked to perfection, transfer the plank directly to a serving platter (or carefully slide the salmon off the plank). Drizzle generously with the reduced glaze before serving immediately.
Frequently Asked Questions About Cedar Plank Salmon
What Exactly is a Cedar Plank and Where Can I Find One?
A cedar plank is a thin slab of aromatic wood, typically sourced from coniferous trees of the pine family, specifically Western Red Cedar. While historically used by indigenous peoples for cooking, they have become a popular grilling accessory. You’ll often find them readily available in the grilling section of most grocery stores, especially as grilling season approaches. Specialty kitchen stores or online retailers are also excellent sources. Beyond grilling, these versatile planks can also be used for oven baking. Simply follow the same soaking recommendations, then place the salmon-topped plank into a preheated oven and bake as directed.
Cedarwood is renowned not just for its culinary properties but also for its natural repellency against moths, which is why it’s a traditional choice for lining storage closets and chests. This inherent aromatic quality is what makes it so exceptional for infusing food with flavor.
Can I Reuse Cedar Planks?
The reusability of cedar planks largely depends on their quality and how they were used. Some of the less expensive, thinner planks are designed for a single use and may char too extensively to be safely reused. However, thicker, higher-quality planks can often be reused. If only the bottom surface is significantly blackened or charred, it may be perfectly acceptable for a second use. It is absolutely essential to thoroughly clean any food residue off the plank and re-soak it completely for at least an hour before its next use. Inspect the plank for any signs of cracking or excessive charring that could compromise its integrity or safety before considering a second round.
Are There Any Safety Concerns with Cedar Plank Grilling?
Yes, there are a few important safety considerations. Always ensure your plank is adequately soaked to prevent it from catching fire. While some charring is expected and desired for flavor, a plank engulfed in flames is a fire hazard. Keep a spray bottle of water handy to douse any flare-ups. Never leave a hot grill unattended. Additionally, always use separate utensils for raw fish and cooked fish, and ensure your marinade is either reserved before contact with raw fish or cooked down thoroughly to a glaze to eliminate harmful bacteria.
What Kind of Salmon is Best for Cedar Plank Grilling?
Both wild-caught and farmed salmon varieties work beautifully on a cedar plank. Fattier salmon, like Atlantic salmon (often farmed), tends to stay incredibly moist and forgiving, while leaner varieties like Sockeye (wild-caught) will cook faster and benefit from being removed at a slightly lower internal temperature to prevent drying out. Chinook (King) salmon is another excellent choice, known for its rich flavor and high oil content.
Can I Prepare This Dish in the Oven?
Absolutely! If outdoor grilling isn’t an option, you can still enjoy cedar plank salmon indoors. After soaking your plank, place the marinated salmon on top. Position the plank on a baking sheet (to catch any drips or char) and place it in a preheated oven (typically 375-400°F). The baking time will be similar to grilling, about 12-18 minutes, depending on thickness, until the salmon reaches your desired internal temperature. While the smoky char might be less intense than on a grill, the cedar will still infuse a wonderful aroma and flavor into the fish.
Beyond Salmon: Other Cedar Plank Delights You May Also Like
- Grilled Thai Chicken: Explore the savory and sweet flavors of Thai cuisine cooked to perfection on the grill.
- Grilled Lamb Chops: Indulge in tender lamb chops infused with a robust mustard, rosemary, and garlic marinade.
- Grilled Fish Tacos: Light, fresh, and bursting with flavor, these fish tacos are a perfect summer meal.
- Grilled Corn on the Cob: A classic side dish elevated with a fragrant basil butter, perfect alongside any grilled main.
- Discover more of My Best Grilled Recipes for endless outdoor cooking inspiration.
This beloved recipe was first introduced to our readers in September 2010. To ensure the highest quality and most current presentation, the accompanying photos and textual content were thoroughly updated and refreshed in 2017. We continue to revisit and refine our recipes to bring you the best culinary experiences.
Cedar Planked Salmon
10 minutes
10 minutes
20 minutes
4 servings
A simple marinade and cooking technique for salmon that impart a complex, irresistible flavor
Ingredients
- 4 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 6 tablespoons, dry white wine (I used Gallo Sauvignon Blanc)
- 1 teaspoon ginger
- 2 tablespoons brown sugar
- freshly ground black pepper
- ½ teaspoon lemon juice
- 4 salmon fillets
Instructions
- Combine the first six ingredients to create the marinade. Reserve half of this marinade for later use as a glaze.
- Place the salmon fillets in the remaining marinade for 20-30 minutes. Simultaneously, soak your cedar plank in water for at least 60 minutes.
- Preheat your grill to medium-high heat. Place the soaked cedar plank on the grill grates for a few minutes until it begins to smoke lightly. Then, place the marinated salmon on the plank, skin side down. Grill with the lid on for about 8-10 minutes, or until the salmon reaches your desired doneness.
- While the salmon is cooking, pour the reserved marinade into a small saucepan. Simmer over medium heat until it has reduced by half, creating a rich glaze.
- Once cooked, transfer the salmon to a serving platter and drizzle generously with the prepared glaze before serving.
Notes
Cook to your desired doneness. The Alaskan Salmon Company recommends an internal temperature of 145° F, but many prefer slightly lower temperatures (120-135°F) for a more moist and tender result, especially when grilling.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 633Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 143mgSodium: 579mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 51g
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