If you’ve never tried Cedar Plank Salmon, you’re in for a flavorful treat that brings a subtle smokiness and vibrant aromatics right to your backyard grill. This is my not-so-secret, always-a-hit recipe for impressing both guests and family with mouthwateringly tender, perfectly seasoned salmon, infused with a rustic, woodsy fragrance you simply can’t get any other way.
Why You’ll Love This Recipe
- Show-Stopping Flavor: The cedar plank imparts a delicate smoky aroma that transforms simple salmon into a memorable main dish—no smoker required!
- Effortless Elegance: Just a handful of accessible ingredients and minimal prep create a dish that looks (and tastes) restaurant-worthy.
- Foolproof Moisture: Grilling on a cedar plank keeps the salmon juicy and tender, making overcooking nearly impossible.
- Versatile Seasonings: Whether you use the Northwest Salmon Rub or stick to classic salt, pepper, and lemon, you’re in control of the flavor adventure.
Ingredients You’ll Need
The beauty of Cedar Plank Salmon is in its simplicity: a few thoughtfully chosen ingredients work together to highlight the natural richness of wild salmon, with the cedar adding that signature flavor. Each element plays a role in bringing out the best taste, texture, and color.
- Cedar plank: This is the magic maker—soaked cedar infuses the salmon with smoky, woodsy flavor and prevents sticking or burning.
- Wild salmon (skin off, thick cuts): Choosing wild, thicker fillets ensures juicy, flaky fish that stands up to grilling.
- Olive oil: Brushed over the salmon, olive oil adds richness, helps seasonings adhere, and encourages golden, caramelized edges.
- Salt, pepper, and lemon zest (or Northwest Salmon Rub): Go classic for bright, citrusy notes, or opt for the rub for a sweet-smoky Pacific Northwest spin.
- Fresh thyme: Sprigs of thyme added partway through grilling perfume the salmon and provide irresistible herbal freshness.
Variations
One of the joys of Cedar Plank Salmon is how easy it is to make it your own—there’s plenty of room to tweak the seasonings or add new flavors depending on what you have on hand, or to fit different tastes and diets.
- Maple Mustard Glaze: Brush the salmon with a mix of maple syrup and whole-grain mustard before grilling for a sweet-savory Canadian twist.
- Herb & Citrus Medley: Swap thyme for a combination of dill, parsley, and orange zest for bright, Mediterranean-inspired flavors.
- Spicy Cajun Rub: Use a Cajun spice blend for a little heat and earthy depth—great for fans of bold, Southern flavors.
- Lemon-Garlic Butter: Dot the salmon with a little garlic-herb butter just before serving for extra richness and shine.
How to Make Cedar Plank Salmon
Step 1: Soak the Cedar Plank
The very first (and most important) step is to fully submerge your cedar plank in cold water for at least 1–2 hours before grilling. This keeps the wood from burning on the grill and ensures that magical smoke gently infuses the salmon.
Step 2: Preheat the Grill
When you’re ready to get started, heat your grill to medium (around 400–450°F). A preheated grill gets your cedar plank smoking and searing instantly, so you’ll get those crave-worthy char marks and aromas right off the bat.
Step 3: Season the Salmon
Pat your salmon fillets dry, then brush them liberally with olive oil. Season all sides generously with your choice of salt, pepper, and lemon zest, or dust them with that irresistible Northwest Salmon Rub for a sweet-savory crust.
Step 4: Prep the Cedar Plank on the Grill
Place only the soaked cedar plank on your hot grill (leaving the salmon off for now). Cover and let it heat up for a few minutes, until you get a whiff of smoky sauna goodness and distinct grill marks appear on one side. Flip the plank so the marked side faces up—it’s now ready for the fish!
Step 5: Grill the Salmon Low and Slow
Put the seasoned salmon fillets onto the cedar plank, reduce the grill heat to low (around 300°F), cover, and let the magic happen. Add fresh thyme sprigs halfway through for a fragrant, herbal finish. Your salmon will gently cook to buttery medium (130–135°F) in about 10 minutes, depending on thickness.
Step 6: Finish and Serve
For a touch of drama: caramelize the top by quickly broiling or using a kitchen torch. Or, simply squeeze a fresh lemon over the top and serve right from the plank. The centerpiece is ready—dig in while it’s hot!
Pro Tips for Making Cedar Plank Salmon
- The Essential Soak: Weigh your cedar plank down in a tray of water for at least 1–2 hours beforehand—a longer soak means richer smoke and less chance of burning.
- Custom Temperature Control: Use a grill-safe thermometer to nail the perfect doneness—medium-rare to medium is that sweet spot for velvety, moist salmon.
- Caramelized Crust Finish: For maximum wow-factor, broil the top or use a kitchen torch after grilling to caramelize sugars in the rub and get a gorgeous golden finish.
- Seasoning Switch-Up: Have fun with different rubs, glazes, or even a sprinkle of chopped fresh herbs at the end to keep each batch uniquely yours!
How to Serve Cedar Plank Salmon
Garnishes
Simple, fresh garnishes work best—think a generous squeeze of lemon, a sprinkle of extra lemon zest, delicate thyme sprigs, or even paper-thin slices of radish for color and crunch. A finishing touch of flaky sea salt right before serving is an easy upgrade.
Side Dishes
Cedar Plank Salmon shines next to light, summery sides: chilled cucumber salad, grilled asparagus, herby potato salad, or even a burst of color from heirloom tomatoes. Fluffy rice pilaf or roasted new potatoes let that salmon flavor truly steal the show.
Creative Ways to Present
For a dramatic centerpiece, serve the salmon straight from the cedar plank on a wooden board—let people help themselves family-style. Or, for a stylish appetizer, flake salmon over crostini with crème fraîche and quick-pickled onions. You can even use leftovers to upgrade your next salad or rice bowl!
Make Ahead and Storage
Storing Leftovers
Store leftover Cedar Plank Salmon in an airtight container in the refrigerator for up to 2 days. The smokiness actually deepens a bit overnight, and leftovers are fantastic for salads, grain bowls, or sandwiches.
Freezing
Cedar Plank Salmon freezes beautifully: just wrap individual portions tightly in plastic wrap, then in foil or a zip-top bag, and freeze for up to a month. Thaw overnight in the fridge before eating for best texture.
Reheating
Reheat gently in a low oven (around 275°F) just until warmed through, or enjoy chilled atop salads. Avoid microwaving, as it can dry out the beautiful, tender fish you worked so hard for!
FAQs
-
Can I use frozen salmon for Cedar Plank Salmon?
Absolutely! Just be sure to fully thaw the salmon in the refrigerator first and pat it dry with a paper towel to remove any excess moisture before seasoning and grilling.
-
How do I keep the cedar plank from catching fire?
The key is a good, long soak—immerse the plank in water for at least 1–2 hours, and keep a spray bottle of water on hand just in case the edges flare up during grilling.
-
Is it safe to reuse cedar planks?
For the freshest flavor and food safety, it’s best to use cedar planks only once for fish. However, you can reuse the plank for non-food purposes or as a rustic serving tray after grilling.
-
Can I make Cedar Plank Salmon in the oven?
Yes! Place the soaked plank on a baking sheet and cook in a 400°F oven. You won’t get as much smokiness as with grilling, but you’ll still enjoy subtle cedar flavor and perfectly moist salmon.
Final Thoughts
If you’ve been searching for a showstopping yet simple main dish, Cedar Plank Salmon is it. There’s just something special about that mingling of smoky wood, meltingly tender fish, and bright herbs. Fire up the grill, gather your favorite people, and treat yourselves to a dinner that’s both easy and unforgettable!
Print
Cedar Plank Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Grilling
- Method: Grilling
- Cuisine: American
Description
This Cedar Plank Salmon recipe results in perfectly cooked, flavorful salmon with a hint of smokiness from grilling on a cedar plank. Whether seasoned with a homemade rub or simple salt, pepper, and lemon zest, this dish is sure to impress your guests.
Ingredients
Cedar Plank Salmon:
- 1 cedar plank, soaked in water 1-2 hours
- 4–5 pieces salmon, wild, skin-off, thicker cuts are best
- 1 tablespoon olive oil
- Salt and pepper and lemon zest, or use 2 tablespoons Northwest Salmon Rub (see notes)
- Fresh thyme
Instructions
- Soak cedar plank in water 1-2 hours. Pre-heat grill to medium (400-450F).
- Brush salmon liberally with olive oil and season. Sprinkle with the salmon rub mixture or salt, pepper, and lemon zest.
- Grill the cedar plank. Place on the grill until fragrant and grill marks appear, about 4 minutes. Turn over.
- Grill the salmon. Place on the cedar plank, lower heat to 300F, cover, and grill until cooked medium, about 10 minutes. Add thyme halfway through.
Notes
- To elevate: If using the Salmon Rub, caramelize the sugar for a richer flavor.
- If seasoning with salt, pepper, and lemon zest, finish with a squeeze of lemon.
- Northwest Salmon Rub: Brown sugar, smoked paprika, black pepper, salt, dried thyme.
Nutrition
- Serving Size: 4 ounce piece of salmon
- Calories: 192
- Sugar: 3.3 g
- Sodium: 380.3 mg
- Fat: 8.8 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 3.4 g
- Fiber: 0 g
- Protein: 25.3 g
- Cholesterol: 57.9 mg
