cedar plank salmon

Every week, I look forward to making cedar plank salmon because it’s my go-to for a simple yet impressive family dinner. The first time I tried cedar plank salmon, the smoky aroma had my kids asking for seconds, and now I love pairing it with a Pumpkin Pie Smoothie, a light Quinoa Salad, or Garlic Parmesan Roasted Potatoes for a cozy, balanced meal. I’ve made cedar plank salmon so often that it’s become our favorite weeknight staple, and the flavor never disappoints when I serve cedar plank salmon alongside these easy, delicious sides.

Ingredients

• Salmon fillets
• Cedar plank
• Olive oil
• Lemon slices
• Fresh dill
• Garlic cloves
• Salt
• Black pepper
• Paprika
• Honey
• Soy sauce
• Brown sugar
• Fresh parsley

Ingredient Notes

• Salmon Fillets: Choose skin-on, fresh or thawed salmon for best flavor; wild-caught preferred.
• Cedar Plank: Soak at least 1–2 hours to prevent burning; alternative: alder or maple plank.
• Olive Oil: Helps prevent sticking and adds mild flavor; can substitute with avocado oil.
• Lemon Slices: Adds brightness and citrus aroma; lime can be used for a twist.
• Fresh Dill: Enhances salmon’s natural flavor; replace with fresh tarragon if unavailable.
• Garlic Cloves: Provides savory depth; use roasted garlic for a milder taste.
• Salt: Essential for seasoning; kosher or sea salt preferred.
• Black Pepper: Freshly cracked for maximum flavor; white pepper is optional.
• Paprika: Adds color and subtle smokiness; smoked paprika intensifies flavor.
• Honey: Balances savory notes; maple syrup can substitute for a vegan option.
• Soy Sauce: Adds umami and saltiness; tamari is a gluten-free alternative.
• Brown Sugar: Enhances caramelization; coconut sugar works as a substitute.
• Fresh Parsley: Garnish and mild herbal note; cilantro can be used if preferred.

How to Make Cedar Plank Salmon?

Step 1: Prepare the Cedar Plank

Soak cedar plank in water for at least 1–2 hours, weighing it down with a plate if necessary. This prevents burning and ensures a gentle smoke flavor infuses the salmon. Preheat the grill to medium heat while soaking.

Step 2: Preheat the Grill

Set up a medium heat zone for indirect grilling. Clean grates and oil lightly to prevent sticking. Close the lid and allow the temperature to stabilize around 375°F (190°C) for even cooking.

Step 3: Season the Salmon

Pat salmon fillets dry with paper towels. Brush both sides with olive oil, then sprinkle evenly with salt, black pepper, and paprika. Add finely minced garlic and drizzle with honey and soy sauce for a balanced glaze.

Step 4: Prepare Cedar Plank for Cooking

Remove cedar plank from water, shake off excess. Arrange lemon slices and fresh dill directly on the plank. Place seasoned salmon fillets skin-side down on top of the herbs and citrus.

Step 5: Grill the Salmon

Place the cedar plank on the preheated grill over indirect heat. Cover the grill and cook for 15–20 minutes, depending on thickness. Avoid opening the lid frequently to maintain a consistent temperature and smoke infusion.

Step 6: Check for Doneness

Salmon is done when it flakes easily with a fork and internal temperature reaches 125–130°F for medium-rare or 135°F for medium. Thicker fillets may require slightly longer grilling time.

Step 7: Garnish and Serve

Carefully remove cedar plank from grill using tongs or oven mitts. Garnish salmon with fresh parsley and additional lemon slices. Serve immediately for optimal flavor and aroma.

Kitchen Equipment Needed

• Grill (gas or charcoal)
• Cedar plank
• Tongs
• Basting brush
• Knife
• Cutting board
• Meat thermometer
• Paper towels
• Small bowl for marinade/glaze

Pro Tips for Best Results

Always soak your cedar plank thoroughly to prevent flare-ups and bitter smoke. Use fresh herbs and lemon slices under the salmon to enhance aroma and flavor. Cook over indirect heat for even grilling and avoid overcooking; medium doneness preserves moisture and flakiness. A light glaze with honey or soy sauce adds caramelization without overpowering the natural salmon taste.

Storage, Freezing, and Reheating

Store leftover cedar plank salmon in an airtight container in the refrigerator for up to 3 days. For freezing, wrap tightly in foil and place in a freezer-safe bag; consume within 2 months for best flavor. Reheat gently in a 300°F oven covered with foil to prevent drying; avoid microwaving, which can make salmon rubbery.

Recipe Variations and Substitutions

Cedar plank salmon adapts well to various flavors. Swap dill for fresh thyme or rosemary for a different herb profile. Add a touch of smoked paprika or chili flakes for mild heat. Maple syrup or agave replaces honey for vegan-friendly glazes. For low-sodium diets, reduce soy sauce and increase citrus zest. U.S. households often enjoy adding a light mustard glaze or a mix of brown sugar and brown mustard for sweet-savory variation.

FAQ

How long should I soak the cedar plank?

Soak the cedar plank for at least 1–2 hours to prevent burning and ensure the wood smolders gently for a smoky flavor.

Can I use frozen salmon?

Yes, thaw completely in the refrigerator before cooking to ensure even cooking and prevent excess moisture.

What temperature should the grill be?

Medium heat around 375°F (190°C) is ideal for cedar plank salmon, allowing gentle smoke infusion without overcooking.

Do I need to oil the plank or grill?

Lightly oil the salmon and grill grates; the soaked cedar plank typically prevents sticking. Avoid excessive oil, which can cause flare-ups.

Can I cook cedar plank salmon indoors?

Yes, use an oven-safe cedar plank and bake at 375°F, but do not place it directly under a broiler to avoid burning the wood.

How can I tell when salmon is done?

Salmon flakes easily with a fork, has an opaque color, and reaches 125–130°F for medium-rare or 135°F for medium.

Can I add other flavors to the plank?

Absolutely—try fresh thyme, rosemary, or citrus zest under the salmon. Light glazes of honey, soy sauce, or mustard work well without overpowering natural flavor.