Table of Contents: Cedar Planked Salmon
Cedar Planked Salmon
Imagine your salmon infused with woody aromas, its flesh impossibly tender, kissed by smoke without drying out – all while creating a showstopping centerpiece for your outdoor gatherings. If you’ve never tried cedar planked salmon, prepare to elevate your grilling game forever.
Introduction: Why Cedar Planked Salmon Belongs on Your Grill
There’s something undeniably magical about cedar planked salmon. As the plank smolders beneath succulent fillets, it releases earthy, fragrant smoke that permeates every bite, transforming ordinary salmon into an extraordinary feast. Unlike direct grilling, which can dry out delicate fish, the cedar plank acts as both a cooking surface and a natural steamer, locking in moisture while imparting that coveted smoky flavor.
This isn’t just a recipe; it’s an experience. Perfect for summer BBQs, elegant dinner parties, or even easy weeknight meals when you crave something special, cedar planked salmon delivers unmatched depth with minimal effort. The marinade – a harmony of soy sauce, fresh ginger, and sesame oil – complements the wood’s natural sweetness, creating layers of flavor that’ll have your guests asking for seconds. Whether you’re a seasoned grill master or a curious novice, this method guarantees juicy, flaky fish that shines.
Alternate Names & Variations
- Plank-Grilled Salmon
- Cedar-Planked Fish (works with arctic char or steelhead trout)
- Wood-Planked Salmon with Asian Glaze
Try maple planks for milder sweetness or hickory for boldness – both pair beautifully with this grilled salmon marinade.
Ingredients for Cedar Planked Salmon
- 3 (12-inch) untreated cedar planks
- ⅓ cup soy sauce (or tamari for gluten-free)
- ⅓ cup vegetable oil
- 1 ½ tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- ¼ cup chopped green onions
- 1 tablespoon freshly grated ginger
- 1 teaspoon minced garlic
- 2 (2-pound) salmon fillets, skin removed
Step-by-Step Instructions
- Soak the Planks: Submerge cedar planks in water for at least 1 hour (or overnight). Weight them with a bowl to keep them fully immersed.
- Prepare the Marinade: Whisk soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic in a bowl. Reserve ¼ cup for basting.
- Marinate the Salmon: Place fillets in a dish, coat with marinade, cover, and refrigerate for 30 minutes (up to 2 hours).
- Preheat Grill: Heat to medium-high (375°F-400°F). Place soaked planks on grill grates. Close lid and heat until planks start to crackle (about 5 minutes).
- Grill: Flip planks. Place salmon on heated side, baste with reserved marinade. Close lid and cook for 12-18 minutes (depending on thickness), until salmon flakes easily at 145°F internal temp.
- Serve: Transfer planks to a heatproof platter. Garnish with extra green onions and sesame seeds.
Chef’s Tip: For dramatic flare-ups (and extra smoke!), lightly brush planks with oil before heating – but keep a spray bottle handy!
Cedar Planked Salmon Recipe Card
Prep Time: 1 hour 40 minutes (includes soaking/marinating) | Cook Time: 15 minutes | Total Time: 1 hour 55 minutes | Servings: 6-8 | Calories: ~320 per serving
Why This Recipe Works & Expert Tips
Cedar planked salmon thrives on contrasts: the smoky flavor from smoldering wood versus the bright acidity of the marinade, and the ease of outdoor cooking despite its impressive presentation. Unlike foil, the plank allows subtle smoke permeation without overpowering. Choose center-cut salmon fillets (1–1.5 inches thick) for even cooking. For deeper flavor, add orange zest to the marinade or brush with honey during the last 5 minutes. Always use untreated cedar planks – food-grade versions avoid harmful chemicals.
Storage, Freezing, and Reheating Tips
- Refrigerate: Store leftovers (off the plank) in airtight containers for up to 3 days.
- Freeze: Wrap cooled salmon tightly in foil, then plastic. Freeze for up to 1 month. Thaw overnight in fridge.
- Reheat: Bake at 275°F on a parchment-lined tray until warmed through (10-15 mins). Microwaving may dry it out.
Use leftover smoked salmon in salads, chowders, or creamy pasta for quick meals.
People Also Ask: Cedar Planked Salmon
How Do You Cook Cedar Planked Salmon?
Soak the plank, marinate the salmon, then grill over indirect heat. Preheat the plank until it smokes lightly, add salmon, and cook covered. The plank acts as a buffer, preventing flare-ups while infusing smoke. Aim for 12-18 minutes at 375°F until the internal temperature reaches 145°F. Always monitor for doneness – thicker fillets may need 20 minutes.
What Kind of Cedar Plank Is Best?
Use untreated, food-grade western red cedar planks (available at grocery stores or online). Avoid wood labeled for construction, which may contain toxins. Planks should be ½–1 inch thick for optimal smoldering. Reuse planks 2-3 times if they’re not charred through – scrub off residue and resoak.
How Long Does It Take to Cook Salmon on a Cedar Plank?
Typically 12-20 minutes, depending on grill temperature and fillet thickness. At 375°F, a 1.5-inch fillet takes about 15 minutes. The salmon is done when it flakes easily with a fork, and the internal temperature reaches 145°F (62°C). If the plank catches fire, spritz edges with water.
Does Cedar Plank Add a Smoky Flavor to the Salmon?
Yes! As the plank chars, it releases aromatic compounds akin to mild campfire smoke. This complements salmon’s richness without the intensity of traditional smokers. For stronger flavor, char the plank’s edges before adding fish, or add wood chips to your grill’s smoker box.
Conclusion: Make Every Meal an Event
Cedar planked salmon bridges the gap between weeknight simplicity and weekend decadence. Whether you’re hosting a backyard party or craving restaurant-quality flavor at home, this technique never disappoints. Ready to taste the magic? Fire up that grill, soak those planks, and let the smoky aromas work their wonders. Share your creations with us – we’d love to hear how your cedar planked salmon turned out!