If you’re craving a salmon dish that is bursting with smoky flavor and delicate tenderness, this Cedar Plank Salmon Recipe is an absolute game-changer. The magic happens when the salmon cooks atop a water-soaked cedar plank, infusing it with a subtle, woodsy aroma that perfectly complements the sweet and savory spice blend. Whether you’re grilling outdoors or using your oven, this recipe transforms a simple salmon fillet into a gourmet experience that’s both impressive and surprisingly easy. You’ll love how each bite melts in your mouth while carrying hints of smoky cedar and bright herbs.
Ingredients You’ll Need
The beauty of this Cedar Plank Salmon Recipe lies in its simplicity: a handful of fresh, straightforward ingredients come together to create complex flavors and appealing textures. Each one plays a vital role, from the cedar plank that imparts smoky depth, to the seasoning that balances sweetness, spice, and earthiness.
- Salmon fillet (about 1.5 lbs, skin-on): Choose fresh, high-quality salmon with skin on for the best texture and flavor retention during cooking.
- Untreated cedar plank (soaked for at least 1 hour): Soaking prevents burning and releases smoky flavor infused into the fish.
- Olive oil (1 tablespoon): Helps the spices stick and keeps the salmon moist.
- Brown sugar (1 tablespoon): Adds a touch of sweetness that caramelizes beautifully on the grill or in the oven.
- Smoked paprika (1 teaspoon): Enhances the smoky profile while giving the salmon gorgeous color.
- Garlic powder (1/2 teaspoon): Provides a warm, savory undertone.
- Salt (1/2 teaspoon): Essential for seasoning and bringing out the natural flavors.
- Black pepper (1/4 teaspoon): Adds just the right subtle heat.
- Fresh dill and parsley: Perfect for garnish, adding freshness and a pop of color.
- Optional lemon wedges or herb sauce: Brighten every bite and customize to your taste.
How to Make Cedar Plank Salmon Recipe
Step 1: Prepare the Cedar Plank
Start by soaking your cedar plank in water for at least 1 hour. This step is crucial because it prevents the wood from catching fire during cooking, and it also ensures that the plank will slowly release its fragrant, smoky essence into the salmon as it cooks.
Step 2: Preheat Your Grill or Oven
Whether you prefer the outdoor grill or baking indoors, bring your cooking device to a steady 375°F. This moderate heat is perfect for gently cooking the salmon through without drying it out.
Step 3: Prepare the Salmon
Pat your salmon dry with paper towels and rub the surface all over with a tablespoon of olive oil. This not only helps the seasoning stick but also keeps the fish moist during cooking.
Step 4: Make the Spice Mixture
Mix together the brown sugar, smoked paprika, garlic powder, salt, and black pepper in a small bowl. This blend provides a beautiful balance of sweet, smoky, and savory flavors that will complement the natural richness of the salmon.
Step 5: Season the Salmon
Evenly sprinkle the spice mixture over the top of the salmon fillet. The brown sugar will help create a slight caramelized crust once cooked.
Step 6: Warm the Cedar Plank and Position Salmon
Place the soaked cedar plank on the grill for 3 to 5 minutes to warm it. Flip the plank over, and carefully lay the salmon on the plank skin-side down. This ensures the skin crisps while the fish steams gently from the plank below.
Step 7: Cook the Salmon
Close the grill lid and cook the salmon for 12 to 15 minutes, or bake it in the oven on a baking sheet with the plank. The salmon is done when it flakes easily with a fork and has an inviting pink hue inside.
Step 8: Garnish and Serve
Remove the salmon from the grill or oven and sprinkle fresh dill and parsley over the top for vibrant color and fresh herbal notes. Add lemon wedges or your favorite herb sauce on the side to brighten each bite.
How to Serve Cedar Plank Salmon Recipe
Garnishes
Fresh herbs like dill and parsley bring a burst of freshness that pairs beautifully with the smoky salmon. A squeeze of lemon right before eating adds lively acidity that cuts through the richness and elevates the flavor profile instantly.
Side Dishes
This Cedar Plank Salmon Recipe loves company. Try serving it alongside roasted asparagus, garlic mashed potatoes, or a light quinoa salad with citrus vinaigrette to create a well-rounded plate that complements the smoky and sweet salmon perfectly.
Creative Ways to Present
For a stunning presentation, serve the salmon directly on the cedar plank at the table—this not only looks impressive but also keeps the warm smokiness lingering around the fish. You can also flake the salmon and use it as a star ingredient in vibrant grain bowls, or atop a fresh green salad for a lighter meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cedar Plank Salmon stored in an airtight container in the refrigerator for up to 3 days. Proper storage will preserve the flavors and moisture so you can enjoy it cold or reheated without losing its charm.
Freezing
If you want to save salmon for longer, wrap portions tightly in plastic wrap and then foil before placing them in the freezer. Frozen Cedar Plank Salmon can last up to 2 months. Just thaw it overnight in the fridge before reheating.
Reheating
To reheat, gently warm the salmon in a low oven or microwave, covered loosely with foil to prevent drying out. Avoid high heat as this can toughen the fish. Adding a squeeze of lemon after reheating brings back a fresh, lively taste.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cedar planks are most famously paired with salmon, other firm, oily fish like trout or steelhead also work wonderfully. The key is choosing fish that hold up well to grilling and absorb smoky flavors.
Do I need a special cedar plank? Can I use any wood?
It’s best to use untreated cedar planks designed specifically for grilling, as treated wood or other types of wood might contain chemicals or impart unwanted flavors. Cedar offers a unique aroma that complements salmon beautifully.
How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and has turned opaque throughout. A kitchen thermometer reading of 125-130°F inside is a safe and ideal target for moist, tender salmon.
Can I prepare the spice mix ahead of time?
Yes! Mixing the brown sugar, paprika, garlic powder, salt, and pepper in advance saves time on cooking day. Store the blend in an airtight container and simply sprinkle over the salmon when ready to cook.
Is it necessary to soak the cedar plank?
Soaking the cedar plank in water prevents it from burning on the grill and allows it to steam the salmon gently, infusing that distinct smoky aroma. Skipping this step risks charring and losing the flavor advantage.
Final Thoughts
There’s something truly special about the way the Cedar Plank Salmon Recipe combines simplicity, flavor, and a touch of rustic elegance in every bite. Whether you’re cooking for family, friends, or simply treating yourself, this recipe makes salmon feel like a celebration. Give it a try—you might just find your new favorite way to enjoy this healthy, delicious fish!
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Cedar Plank Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
This Cedar Plank Salmon recipe offers a deliciously smoky and tender way to enjoy fresh salmon. Marinated with a blend of brown sugar, smoked paprika, and garlic powder, and cooked on a soaked cedar plank, this method imparts a unique aroma and flavor. Ideal for grilling or baking, it’s perfect for a healthy and flavorful meal that comes together quickly.
Ingredients
Main Ingredients
- 1 salmon fillet (about 1.5 lbs, skin-on)
- 1 untreated cedar plank (soaked for at least 1 hour)
- 1 tablespoon olive oil
Seasoning Mix
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish and Serving
- Fresh dill and parsley for garnish
- Optional: lemon wedges or herb sauce for serving
Instructions
- Soak Cedar Plank: Soak the cedar plank in water for 1 to 2 hours to prevent it from burning during cooking and to allow it to release its smoky aroma.
- Preheat Heat Source: Preheat your grill or oven to 375°F (190°C) to ensure the cooking environment is at the right temperature for even cooking.
- Prepare Salmon: Pat the salmon fillet dry with paper towels to remove excess moisture. Rub the olive oil evenly over the salmon to help the seasonings stick and to add a subtle richness.
- Mix and Apply Seasoning: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, salt, and black pepper. Sprinkle this seasoning mixture evenly over the salmon to create a flavorful crust.
- Warm Cedar Plank: Place the soaked cedar plank directly on the grill for 3 to 5 minutes until it warms and begins to smoke slightly. Flip the plank over to the other side, then place the salmon fillet skin-side down on the plank.
- Cook the Salmon: Close the grill lid and cook the salmon for 12 to 15 minutes. Alternatively, place the cedar plank on a baking sheet and bake in the oven. Cook until the salmon is opaque and flakes easily with a fork.
- Check Doneness: Carefully remove the salmon from heat and confirm it flakes easily with a fork, indicating it is perfectly cooked.
- Garnish and Serve: Garnish the salmon with fresh dill and parsley for added freshness and color. Serve with optional lemon wedges or your favorite herb sauce to complement the smoky flavors.
Notes
- Ensure the cedar plank is untreated and specifically made for cooking to avoid harmful chemicals.
- Soaking the plank for at least 1 hour helps prevent burning and adds moisture to the cooking process.
- If grilling, maintain a medium heat to avoid charring the fish.
- Salmon thickness can affect cooking time; adjust accordingly to avoid overcooking.
- Leftover cooked cedar planks can be dried and reused several times for grilling.
