Flawless Grilled Cedar Plank Salmon

Elevate your outdoor cooking game with this spectacular Cedar Plank Salmon recipe. It’s a culinary journey that combines a deceptively simple marinade with an ancient cooking technique, resulting in a dish so rich, so flavorful, and so irresistibly tender, it will instantly become a staple in your grilling repertoire. Prepare for a flavor revelation that transforms ordinary salmon into an extraordinary feast.

The moment we discovered Plank Grilling Salmon a decade ago, our approach to outdoor cooking was revolutionized. Beyond the quintessential smoky char imparted by a traditional charcoal grill, the magic of the pre-soaked cedar plank introduces an unparalleled dimension of flavor. As the plank gently smolders, it releases its fragrant, robust, and subtly spicy aromas, infusing the salmon with a complexity that’s truly unique. Imagine the comforting, woody scent of a cedar closet—now picture that essence delicately embracing perfectly cooked salmon. This isn’t just grilled fish; it’s an experience, a testament to why Grilled Cedar Plank Salmon remains a special occasion dish that’s easy enough for any weeknight.

Overhead view of grilled salmon on a white plate with asparagus and lemon slices

Contents

Why This Cedar Plank Salmon Recipe is a Must-Try

If you’re looking to impress guests, elevate a family dinner, or simply treat yourself to a gourmet meal that requires minimal effort, our Cedar Plank Salmon recipe is your answer. Here’s why this method stands out:

Effortless Elegance for Any Occasion: This isn’t just an easy recipe; it’s a revelation that will transform your grilling routine. With straightforward steps and readily available ingredients, you can achieve restaurant-quality salmon without the fuss. It’s perfect for a casual backyard barbecue or an elegant dinner party.
Unmatched Flavor Infusion: The primary allure of grilling with a cedar plank lies in its extraordinary ability to impart smoky, sweet, and subtly earthy undertones directly into the salmon. As the soaked plank heats on the grill, it releases aromatic compounds that create a depth of flavor simply unattainable through other cooking methods. The natural oils and sugars in the cedar wood caramelize slightly, creating a delicate crust on the salmon while saturating every bite with its signature fragrance.
Perfectly Moist and Flaky Texture: Say goodbye to dry, overcooked salmon. The combination of a flavorful marinade and the damp cedar plank creates a unique cooking environment. The plank acts as a barrier, shielding the delicate fish from direct, harsh heat while simultaneously steaming it from below. This gentle, indirect heat ensures the salmon cooks evenly, retaining its natural juices and resulting in an incredibly moist, tender, and flaky texture every single time. The cedar plank essentially cradles your salmon, guaranteeing a succulent outcome.

This incredible recipe for Cedar Planked Salmon has a special place in my heart, originating from a simple instruction guide found within a pack of cedar planks many years ago. Its brilliance lies in its sheer simplicity, proving that sophisticated flavors don’t require complicated techniques. The addition of cedar, even with the most basic preparation, bestows a beautiful complexity upon the salmon’s natural richness.

The marinade itself is a testament to culinary ease, crafted from staple ingredients typically found in any well-stocked pantry. What makes this recipe truly stand out is a clever tweak to the original method. While the initial instructions suggested simmering the used marinade as a glaze, I discovered a superior approach: by doubling the marinade ingredients, you can set aside half before marinating the fish. This reserved portion is then gently reduced to create a thick, flavorful glaze, perfect for drizzling over your perfectly cooked salmon, ensuring both safety and an explosion of concentrated flavor. This method transforms a simple grilled fish into a gourmet experience, offering a quick, healthy, and utterly delicious way to enjoy salmon.

Let’s delve deeper into the magic of this marinade. Each ingredient plays a crucial role:

Vegetable Oil: Provides a base for the marinade, helping to tenderize the salmon and prevent it from sticking to the plank. It also aids in carrying fat-soluble flavors.
Soy Sauce: A powerhouse of umami, soy sauce deeply seasons the salmon, adding savory notes and a beautiful golden-brown color during grilling. It’s essential for that irresistible depth.
Dry White Wine: Adds a subtle acidity and fruitiness that brightens the overall flavor profile of the salmon. It also helps to tenderize the fish and adds another layer of moisture. Sauvignon Blanc, for instance, offers crisp notes that complement seafood wonderfully.
Fresh Ginger: Infuses a zesty, slightly spicy warmth that pairs exquisitely with salmon. It cuts through the richness of the fish and adds an aromatic lift.
Brown Sugar: A touch of sweetness from brown sugar balances the savory and acidic elements of the marinade. It also helps create a lovely caramelized crust on the salmon during grilling.
Freshly Ground Black Pepper: Adds a pungent warmth and subtle spice, enhancing the overall savory profile.
Lemon Juice: A squeeze of fresh lemon juice brightens all the flavors, adding a necessary tang that awakens the palate and complements the fish perfectly.

This thoughtful combination not only tenderizes and flavors the salmon but also prepares it for the unique smoky embrace of the cedar plank, creating an unforgettable meal.

Grilled Cedar Plank Salmon on a white plate with asparagus

Mastering the Art of Grilling with a Cedar Plank

Grilling salmon on a cedar plank is an incredibly rewarding cooking method, but mastering it involves understanding a few key steps to ensure safety and perfect results. Follow this comprehensive guide to achieve succulent, smoky salmon every time:

Crucial First Step: Soaking Your Cedar Plank: Before even thinking about the grill, immerse your cedar plank completely in cold water. This crucial step should last for at least 60 minutes, though 2-4 hours is even better for thicker planks. The goal is to fully hydrate the wood, making it less prone to igniting directly on the grill. While some charring is expected and desirable—it’s how the smoky flavor is released—a properly soaked plank will smolder gently rather than catch fire, ensuring a slow, even infusion of flavor. You can weigh it down with a heavy object to keep it submerged.
PRO-Tip for Enhanced Flavor: Don’t limit yourself to plain water for soaking! Experiment with different liquids to introduce exciting flavor nuances. Consider using salted water, dry white wine, apple cider, or even sake. Each liquid will impart a subtle yet distinct character to your salmon, elevating the dish even further. This is a fantastic way to personalize your plank-grilled creations.
Preheating Your Grill and Plank: Once the plank is thoroughly soaked, preheat your grill to a medium-high temperature (around 375-400°F or 190-200°C). For the best results and to get the plank smoking quickly, place the soaked plank directly over medium heat on the grill for 3-5 minutes, until it begins to smoke and lightly char. Then, flip the plank and place the salmon skin-side down on the preheated, smoking plank. This initial charring helps to activate the cedar’s aromatic compounds.
Grilling the Salmon to Perfection: Carefully place your marinated salmon fillets, skin side down, onto the preheated cedar plank. Close the grill lid immediately. The cooking process is typically fast, ranging from 10 to 18 minutes, depending on several factors. It’s essential to cook until the salmon reaches your desired doneness. The closed lid helps to trap the cedar smoke, allowing it to penetrate the fish deeply, while also creating a convection oven effect that cooks the salmon evenly.
Monitoring Doneness with Precision: The thickness of your salmon fillets and the actual temperature of your grill will significantly influence cooking time. To ensure perfect results every time and avoid overcooking, investing in an Instant-Read Thermometer (affiliate link) is highly recommended. Insert the thermometer into the thickest part of the salmon, avoiding the plank, for an accurate reading.
Understanding Salmon Doneness: FDA Recommendations vs. Chef’s Preference: The FDA advises cooking salmon to an internal temperature of 145ºF (63ºC) for food safety. If you adhere to this, you can pull the salmon off the grill when it reaches 135ºF (57ºC), then cover it loosely with foil and let it rest for about 10 minutes. The residual heat will carry it up to the recommended temperature. However, many chefs and home cooks find 145ºF to be too well done, often resulting in drier salmon.
PRO-Tip for Maximum Moisture: For the most succulent and moist results, especially with more fatty farmed salmon, I personally prefer to grill it to an internal temperature of 125ºF (52ºC). For leaner wild salmon, aim for 120ºF (49ºC). Always allow the salmon to rest for 5-10 minutes off the grill after cooking; this helps the juices redistribute, ensuring a tender, flaky texture throughout. Remember, the fish will continue to cook slightly during this resting period.
Crafting the Perfect Glaze: While your salmon is cooking on the plank, take the reserved half of the marinade and pour it into a small saucepan. Bring it to a gentle simmer over medium-low heat, reducing it by half until it thickens into a beautiful, flavorful glaze. This process intensifies the marinade’s complex flavors, creating a rich sauce that perfectly complements the smoky salmon.
Food Safety Note on Glaze: Reducing the marinade is not just about concentrating flavors; it’s also a crucial food safety step. Simmering it thoroughly eliminates any potential foodborne illnesses that could be transmitted from raw fish juices, making it perfectly safe and delicious to drizzle over your cooked salmon before serving.

Frequently Asked Questions About Cedar Plank Grilling

What Exactly is a Cedar Plank and Why Use It for Grilling?

Even seasoned grill masters sometimes ask about the specifics of cedar planks, especially as they become more prevalent in grocery stores during peak grilling seasons. A cedar plank is essentially a thin, flat slab of wood, typically sourced from Western Red Cedar – a species known for its remarkable aromatic properties. It originates from coniferous trees of the pine family, celebrated for their natural fragrance and durability. Historically, cedarwood has been used for everything from canoe building to lining storage closets, thanks to its natural ability to repel moths.

For grilling, the cedar plank serves as a unique cooking surface that imparts an incomparable smoky, earthy, and slightly sweet flavor to food, particularly fish like salmon. When soaked and heated, the wood releases steam and aromatic compounds, gently cooking the food and preventing it from drying out. This technique also shields the food from direct flame, ensuring a moist interior and a delicate exterior.

Can I use a cedar plank in the oven? Absolutely! While grilling is traditional, cedar planks can also be used effectively in a conventional oven. Simply follow the same soaking recommendations, then place your salmon-topped plank into a preheated oven. This still allows the plank to release its fragrant steam, infusing your food with that distinctive cedar flavor, even without a grill.

Can Cedar Planks Be Reused, and How Do I Care for Them?

The reusability of cedar planks largely depends on their initial quality and how extensively they were charred during their first use. Many of the more affordable, thinner planks are generally designed for single use. However, if your plank isn’t severely blackened or warped after its first grilling session, it may indeed be suitable for a second life.

Tips for Reusing:

Assess the Char: If only the bottom surface is moderately charred, and the top remains relatively clean and intact, it’s often okay for another round. Avoid reusing planks that are heavily burnt, brittle, or have significantly warped.
Thorough Cleaning: After its first use, allow the plank to cool completely. Scrape off any food residue with a stiff brush or spatula. Avoid using soap, as it can be absorbed by the wood and impart undesirable flavors to your next meal. A simple rinse with water is usually sufficient.
Re-Soak: Just like the first time, a reused plank *must* be thoroughly re-soaked in water (or your preferred liquid) for at least an hour, or until fully saturated, before its next use. This is crucial for preventing flare-ups and ensuring proper flavor infusion.
Storage: Store clean, dry planks in a cool, dark, and well-ventilated area to prevent mold growth.

While some gourmet planks are thicker and explicitly designed for multiple uses, always err on the side of caution. If there’s any doubt about a plank’s integrity, it’s best to discard it and opt for a fresh one to guarantee food safety and optimal flavor.

Perfect Pairings and Serving Suggestions

Once your Cedar Plank Salmon is perfectly cooked and glistening with its flavorful glaze, it’s time to assemble a truly unforgettable meal. The rich, smoky flavor of the salmon pairs beautifully with a variety of sides, allowing you to create a balanced and delicious plate.

Fresh Vegetables: Asparagus (as pictured), green beans, roasted broccoli, or a vibrant medley of seasonal vegetables make excellent accompaniments. A simple drizzle of olive oil and a sprinkle of salt and pepper are often all they need.
Grains and Starches: Complement the salmon with fluffy quinoa, wild rice, couscous, or a light lemon-herb risotto. These options absorb the residual flavors and provide a satisfying base.
Salads: A crisp garden salad with a light vinaigrette, a creamy cucumber dill salad, or a refreshing coleslaw offers a delightful contrast in texture and flavor.
Citrus Elements: Always serve with fresh lemon or lime wedges. A squeeze of citrus just before eating brightens the salmon’s flavors and adds a zesty finish.
Beverage Pairings: For wine lovers, a crisp Sauvignon Blanc, Pinot Grigio, or even a light-bodied Pinot Noir would complement the salmon beautifully. For non-alcoholic options, sparkling water with lemon or a light iced tea works wonderfully.

Arrange your cedar plank salmon on a large platter surrounded by your chosen sides for a visually stunning presentation that promises a gourmet dining experience.

Troubleshooting Common Cedar Plank Grilling Issues

While grilling on a cedar plank is generally straightforward, encountering a few common issues can sometimes deter new enthusiasts. Don’t worry, these tips will help you navigate potential challenges and ensure your cedar plank salmon always turns out perfectly.

Plank Catching Fire: The most common concern! If your plank ignites rather than just smolders, it likely wasn’t soaked long enough. Keep a spray bottle of water handy near the grill to quickly douse any flames. Next time, soak for a minimum of 2 hours, or even longer for thicker planks. You can also try indirect grilling after the initial char to reduce direct heat exposure.
Salmon Drying Out: This usually indicates overcooking or too high a grill temperature. Ensure your grill isn’t excessively hot and always use an instant-read thermometer. Remember the “PRO-Tip” regarding preferred internal temperatures (120-125°F) for moist results, especially considering resting time.
Lack of Smoky Flavor: If your salmon isn’t picking up enough cedar essence, ensure the plank is properly smoking before placing the fish on it. Keep the grill lid closed as much as possible to trap the smoke, and consider soaking the plank for a longer duration. Flipping the plank briefly to get it smoking before adding the fish can also help.
Fish Sticking to the Plank: Although less common with a well-hydrated plank, sometimes fish can stick. Lightly oiling the top surface of the plank before placing the salmon can help prevent this. Also, ensure the plank has sufficiently preheated and charred to create a non-stick surface.
Uneven Cooking: This can be due to inconsistent grill temperatures or varying thickness of your salmon fillets. Try to use fillets of similar size for even cooking. If your grill has hot spots, rotate the plank halfway through the cooking process. Using a reliable thermometer in the thickest part of each fillet is key.

With these simple solutions, you’ll be plank grilling like a pro in no time, enjoying perfectly cooked, flavorful salmon consistently.

The Wholesome Goodness: Health Benefits of Salmon

Beyond its incredible flavor, cedar plank salmon is a powerhouse of nutrition, making it a fantastic choice for a healthy and satisfying meal. Incorporating salmon into your diet offers a multitude of health advantages:

Rich in Omega-3 Fatty Acids: Salmon is renowned for being one of the best sources of long-chain omega-3 fatty acids, particularly EPA and DHA. These essential fats are crucial for heart health, reducing inflammation, lowering blood pressure, and supporting brain function.
Excellent Source of Protein: High-quality protein is vital for building and repairing tissues, producing enzymes and hormones, and maintaining bone health. Salmon provides a significant amount of lean protein, helping you feel full and satisfied.
Packed with B Vitamins: Salmon is loaded with several B vitamins, including B3 (Niacin), B5, B6, B9 (Folic Acid), and B12. These vitamins are essential for energy production, DNA repair, and maintaining nerve function.
High in Potassium: This important mineral helps control blood pressure, reduces the risk of stroke, and supports fluid balance in the body. Salmon offers more potassium than an equivalent amount of bananas.
Good Source of Antioxidants: Specifically, salmon contains astaxanthin, a powerful antioxidant responsible for its vibrant pink-orange hue. Astaxanthin helps protect cells from damage, improves skin elasticity, and may reduce the risk of chronic diseases.
Minerals for Bone Health: Salmon also provides essential minerals like selenium, which supports thyroid function and immune health, and phosphorus, crucial for healthy bones and teeth.

Enjoying cedar plank salmon isn’t just a treat for your taste buds; it’s a smart choice for nourishing your body with vital nutrients and promoting overall well-being. It truly is a healthy dish that doesn’t compromise on flavor.

Cedar Planked Salmon

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Yield
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. Reserve half of this marinade for later use.
Marinate salmon for 20-30 minutes. Soak cedar plank in water for at least 60 minutes.
Preheat the plank on the grill. Grill salmon on the plank for about 8-10 minutes with the lid on or to the desired doneness.
For the glaze, take reserved marinade and simmer in a saucepan till reduced by half.
Place salmon on a serving platter and drizzle with glaze.

Notes

Cook to your desired doneness. The Alaskan Salmon Company recommends 145° F.

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This recipe was first shared in September 2010. Photos and text were updated in 2017.