Discover the secret to perfectly cooked, irresistibly flavorful salmon with this comprehensive guide to Cedar Plank Salmon. Our simple marinade and unique cooking technique promise a gourmet experience that will tantalize your taste buds.
Embark on a culinary journey that transforms your ordinary grilling routine into an extraordinary event. About a decade ago, we stumbled upon the magic of Plank Grilling Salmon, and it forever changed our approach to outdoor cooking. Beyond the robust, smoky flavors imparted by a charcoal grill, the pre-soaked cedar plank infuses the salmon with a secondary, subtly spiced aroma and taste that is truly unique. Imagine the comforting scent of a cedar closet, now picture that essence mingling with the rich, flaky texture of perfectly cooked salmon – that’s the special experience of Grilled Cedar Plank Salmon.
Why Cedar Plank Salmon is a Must-Try Recipe
If you’re looking to elevate your grilling repertoire with minimal effort but maximum impact, this cedar plank salmon recipe is your answer. Here’s why it’s destined to become a staple in your kitchen:
- Effortless Elegance: This recipe is surprisingly simple to prepare, yet it delivers a sophisticated dish perfect for weeknight dinners or special gatherings.
- Unforgettable Smoky Flavor: Grilling on a cedar plank imbues the salmon with distinctive smoky and subtle cedar undertones, creating a flavor profile that’s far richer than traditional grilling methods.
- Guaranteed Moisture: The combination of a flavorful marinade and the damp cedar plank creates a steamy environment that locks in moisture, ensuring your salmon remains incredibly tender and flaky.
- Healthy and Nutritious: Salmon is packed with omega-3 fatty acids and essential nutrients, making this a delicious and wholesome meal option.
The genesis of this incredible Cedar Planked Salmon recipe dates back years when it was simply a slip of paper accompanying a pack of cedar planks from the grocery store. Its simplicity was deceptive; the cedar imparted an unexpected depth and complexity to the salmon’s natural flavor that we instantly fell in love with.
Crafting the Perfect Marinade for Cedar Plank Salmon
What makes this dish truly stand out is its marinade, crafted from common pantry items. It’s incredibly easy to whisk together, transforming fresh salmon into a flavor-packed delight. The original instructions suggested simmering the leftover marinade as a glaze. However, we’ve refined this technique: by doubling the marinade ingredients, you can set aside half to reduce and drizzle over the cooked salmon, ensuring a safe and intensely flavorful finishing touch without compromising food safety. This approach guarantees a quick, healthy, and utterly delicious way to grill salmon, highlighting its natural goodness.
Mastering the Art of Grilling with a Cedar Plank
Grilling on a cedar plank is an age-old technique that adds incredible flavor and moisture to your food. Follow these essential steps for perfectly grilled cedar plank salmon every time:
- Pre-Soak Your Plank: This is the most crucial step! Submerge your cedar plank in cold water for at least 60 minutes, and ideally up to two hours, before grilling. This hydration process prevents the plank from catching fire on the hot grill, instead allowing it to smolder and release its aromatic smoke. While charring will occur on the bottom, it should not fully ignite.
- PRO-Tip for Enhanced Flavor: Experiment with your soaking liquid! For an extra layer of flavor, try soaking your plank in salted water, dry white wine, apple cider, or even sake. Each liquid imparts a unique nuance that complements the salmon beautifully.
- Prepare Your Grill: Preheat your grill to a medium-high heat (around 375-400°F or 190-200°C). For gas grills, preheat all burners, then reduce one or two to low to create indirect heat. For charcoal grills, bank coals to one side.
- Position the Salmon: Place the marinated salmon fillets directly on the soaked cedar plank, skin-side down. The skin acts as a natural barrier, protecting the delicate flesh and making it easier to remove from the plank later.
- Grill to Perfection: Place the plank with the salmon over indirect heat on your preheated grill. Close the grill lid to trap the smoke and heat. Cook for approximately 10-15 minutes, or until the salmon reaches your desired level of doneness.
- Monitor Doneness Accurately: Cooking time will vary based on the thickness of your salmon fillets and your grill’s temperature. For precise results, use an instant-read thermometer. The FDA recommends cooking salmon to an internal temperature of 145°F (63°C). You can remove the salmon from the grill at 135°F (57°C) and let it rest, covered, for about 10 minutes; carryover cooking will bring it up to the recommended temperature.
- PRO-Tip for Juiciest Results: Personal preference often dictates doneness. For the moistest, most succulent salmon, especially fattier farmed varieties, I prefer to pull it off the grill at 125°F (52°C). For leaner wild salmon, aim for 120°F (49°C). This allows for perfect flakiness without drying out.
- Reduce Your Glaze: While the salmon is grilling, take the reserved half of your marinade and simmer it in a small saucepan over medium heat until it has reduced by half and thickened slightly. This concentrates the flavors into a rich, savory glaze.
- Drizzle and Serve: Once the salmon is cooked, transfer the plank (or the salmon off the plank) to a serving platter. Drizzle the warm, reduced glaze generously over the salmon before serving. Reducing the marinade properly ensures food safety by eliminating any raw juices and intensifies the delicious flavors.
- Dealing with Flare-Ups: If your cedar plank starts to catch fire, gently mist it with a spray bottle filled with water, or briefly move it to a cooler part of the grill. This is why pre-soaking is so vital!
Frequently Asked Questions About Cedar Plank Salmon
What Exactly is a Cedar Plank and How Does It Work?
A cedar plank is a thin, flat slab of aromatic wood, typically from Western Red Cedar – a coniferous tree belonging to the pine family. These planks are readily available in most grocery stores, especially during grilling season, and at specialty kitchen or outdoor supply stores. The magic of a cedar plank lies in its ability to impart a delicate, smoky flavor and moisture to food as it cooks. When soaked in water and heated on a grill or in an oven, the plank smolders rather than burns, releasing steam and a fragrant cedar essence that infuses the salmon (or other foods) with a distinct, earthy aroma and taste. Cedarwood is also well-known for lining storage closets due to its natural ability to repel moths, a testament to its unique scent profile.
While often associated with grilling, cedar planks are also fantastic for oven cooking. Simply follow the same soaking recommendations and place your salmon-topped plank in a preheated oven. The result is a beautifully cooked, moist, and flavorful dish even without a grill!
Can Cedar Planks Be Reused After Grilling?
The reusability of a cedar plank largely depends on its initial quality and how heavily it was charred during cooking. Many less expensive, thinner planks are designed for single use only. However, if your plank is thicker and only lightly charred on the bottom, it may be suitable for a second (or even third) use. Before reusing, inspect the plank carefully for structural integrity and excessive charring. Any areas that are too brittle or heavily burned should be avoided. If you do plan to reuse a plank, it is absolutely essential to thoroughly clean off any food residue and then re-soak it completely for the full recommended time before its next use. Proper cleaning and soaking are key to ensuring both safety and flavor for subsequent cooks.
Delicious Pairings and Serving Suggestions
Cedar plank salmon is a versatile dish that pairs wonderfully with a variety of sides. Consider serving it with roasted asparagus, a fresh garden salad, wild rice pilaf, or grilled corn on the cob for a complete and satisfying meal. For wine pairings, a crisp Sauvignon Blanc, a light Pinot Noir, or even a dry Rosé will complement the smoky, rich flavors of the salmon beautifully.
Expand Your Grilling Horizons: More Recipes You’ll Love
If you enjoyed the unique flavors and ease of this cedar plank salmon, you’re sure to love these other fantastic grilling recipes:
- Grilled Thai Chicken: A flavorful and vibrant chicken dish perfect for the grill.
- Grilled Lamb Chops with Mustard, Rosemary, and Garlic: A sophisticated and tender lamb recipe.
- Grilled Fish Tacos: Light, fresh, and packed with flavor, these tacos are a crowd-pleaser.
- Grilled Corn on the Cob with Basil Butter: The perfect sweet and savory side for any grilled meal.
- Explore all my Best Grilled Recipes for more outdoor cooking inspiration!
This recipe was initially shared in September 2010. The text and photos have been comprehensively updated in 2017 to provide the most current and helpful information.
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, resulting in perfectly moist and smoky cedar plank salmon.
Ingredients
- 4 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 6 tablespoons, dry white wine (e.g., Sauvignon Blanc)
- 1 teaspoon fresh ginger, minced
- 2 tablespoons brown sugar
- freshly ground black pepper, to taste
- ½ teaspoon lemon juice
- 4 salmon fillets (about 6 oz each, skin-on preferred)
Instructions
- In a bowl, combine the first six ingredients (vegetable oil, soy sauce, dry white wine, ginger, brown sugar, black pepper, and lemon juice if desired). Whisk until well combined. Reserve half of this marinade for later use as a glaze.
- Place salmon fillets in a shallow dish and pour the remaining half of the marinade over them. Marinate for 20-30 minutes at room temperature. Meanwhile, soak your cedar plank in water for at least 60 minutes.
- Preheat your grill to medium-high heat (approx. 375-400°F). Place the soaked cedar plank on the grill for a few minutes until it begins to smoke slightly. Carefully place the marinated salmon on the preheated plank, skin-side down. Close the grill lid and cook for about 8-10 minutes, or until the salmon reaches your desired doneness (internal temperature of 125-145°F).
- For the glaze, take the reserved marinade and pour it into a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the sauce has reduced by half and thickened. This will take about 5-7 minutes.
- Once the salmon is cooked, transfer it (still on the plank, or carefully remove) to a serving platter. Drizzle generously with the reduced glaze before serving.
Notes
Cook salmon to your desired doneness. The USDA recommends an internal temperature of 145°F (63°C) for food safety. However, many chefs and home cooks prefer a slightly lower temperature (around 125-135°F) for a more moist and tender result, especially when factoring in carryover cooking after removal from heat. Always use an instant-read thermometer for accuracy.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving (approximate):
Calories: 633Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 143mgSodium: 579mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 51g
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