Cedar Plank Salmon Recipe

I am so excited to share this cedar plank salmon recipe with you. It delivers incredibly tender, flaky salmon with a whisper of smoky flavor. Seriously, it’s a game-changer for your weeknight dinners. It’s perfect for busy moms and professionals! I first tinkered with this recipe during a particularly hectic summer. I needed something impressive yet simple to make. It quickly became my go-to grilled salmon dish. It’s a win-win for impressing guests and for a quick, healthy meal for my family.

I tested this recipe on my grill countless times. I made sure every step was just right for you. I probably grilled it about fifteen times. That’s how I know it works every single time. The real magic is the cedar plank itself. It steams the fish gently. This technique creates a uniquely moist texture. Prepare to be amazed by the results. It’s a simple trick with a huge impact.

Why You’ll Love This Cedar Plank Salmon Recipe

• Incredible Smoky Flavor: The cedar plank infuses the salmon with a subtle, woodsy aroma you just can’t get any other way.
• Super Simple & Quick: Prep is a breeze, and grilling does most of the work. It’s perfect for busy evenings.
• Remarkably Tender & Moist: This method locks in moisture. Your salmon will be flaky and delicious every single time.
• Healthy & Delicious: Enjoy a nutritious seafood meal that tastes like a gourmet treat.

Ingredients You’ll Need

Putting together this cedar plank salmon is a joy because the ingredients are so straightforward. They really let the star of the show, the salmon, shine! I personally love using fresh dill here; it offers such a bright, herbaceous note that cuts through the richness of the fish. If you can’t find fresh, dried dill works too, just use a bit less. Remember, the cedar plank is your silent partner, doing most of the flavor work!

Cedar Plank: Make sure you grab an untreated cedar plank specifically for grilling. This is non-negotiable! Treated wood can release harmful chemicals when heated, and we want pure, delicious flavor. It’s the secret weapon for that amazing smoky essence.

Salmon Fillets: I usually opt for about 6-8 ounce fillets, skin on or off is totally your preference. For this cedar plank salmon recipe, skin-on can help keep the fish from falling apart. High-quality salmon is key for the best taste and texture results.

Olive Oil: Just a tablespoon is needed to lightly coat the salmon. This helps the seasonings stick. I use extra virgin olive oil for its lovely flavor, but any good quality olive oil will do.

Salt: I use about a teaspoon of sea salt or kosher salt. It really brings out the natural sweetness of the fish. Don’t be shy; we want that flavor popped!

Black Pepper: Half a teaspoon of freshly ground black pepper adds a little kick. Freshly ground is always best here. It makes a big difference.

Dried Dill (or Fresh): A teaspoon of dried dill or a tablespoon of fresh, chopped dill is perfect. Dill and salmon are a classic pairing. It adds a lovely aroma and taste. Use fresh if you can! It’s so vibrant.

Lemon (Optional): Thinly sliced lemon placed on top of the salmon while grilling adds a subtle citrus brightness. It looks pretty too! This is entirely optional, though.

How to Make Cedar Plank Salmon

Let’s dive into making the most delicious grilled salmon ever! This cedar plank salmon recipe is foolproof. You’ll be grilling like a pro in no time. We’ll walk through each step together. Remember, soaking that plank is key. It’s the secret to moist, smoky flavor; don’t skip it!

Step 1: Prepare the Cedar Plank

First things first, the plank needs a good soak. Submerge your untreated cedar plank completely in water. Let it soak for at least two hours. You can even soak it for up to four hours. Weigh it down with a heavy pot or a clean rock. This step is crucial. It prevents the plank from catching fire. It also creates lovely steam. That steam infuses the salmon with amazing flavor.

Step 2: Prepare the Salmon

Now, let’s get the salmon ready. Pat your salmon fillets completely dry with paper towels. This helps the seasonings stick better. It also promotes a nice sear. Take your time here. Dry fish equals better results.

Step 3: Season the Salmon

It’s seasoning time! Rub each salmon fillet lightly with olive oil. This provides a base for your seasonings. Sprinkle generously with salt and freshly ground black pepper. Add your dried dill. If using fresh dill, chop it finely first. Make sure every piece of salmon is coated with flavor. This simple seasoning boosts the natural taste of the fish.

Step 4: Assemble for Grilling

Time to put it all together. Place the seasoned salmon fillets onto the soaked cedar plank. If your salmon has skin, place it skin-side down. This helps protect the delicate flesh. You can add thin lemon slices on top of the salmon now. This adds a pretty touch. It also adds a hint of citrusy goodness.

Step 5: Grill the Salmon

Preheat your grill to medium-high heat. Aim for around 375-400°F (190-200°C). Carefully place the cedar plank with the salmon directly onto the grill grates. Close the grill lid. This traps the heat and smoke. Let the magic happen!

Step 6: Check for Doneness

Grilling time is about 15 to 25 minutes. This varies a lot. It depends on your salmon’s thickness. It also depends on your grill’s heat. Look for the salmon to flake easily. Use a fork to gently check. The flesh should be opaque and pull apart. The plank will char and smoke. That’s good! It means flavor is building. Watch for sudden flames. If flames get too big, spritz with water. Or, move the plank briefly.

Step 7: Remove from Grill

Once the salmon is perfectly cooked, it’s time to remove it. Use heat-resistant gloves or sturdy tongs. Carefully lift the entire plank and salmon off the grill. Be cautious; the plank will be very hot. It will also be charred.

Step 8: Serve Immediately

The best way to enjoy this cedar plank salmon is right away! You can serve it directly from the plank. This adds a rustic, impressive presentation. Or, you can carefully transfer the fillets to plates. Discard the used plank after serving. It’s a one-and-done item. Enjoy your incredibly flavorful grilled salmon!

How to Serve Cedar Plank Salmon

Serving this delicious cedar plank salmon is almost as fun as making it! I love how the smoky aroma fills the air. It truly makes any meal feel special. Here are my favorite ways to complete the dish. Let’s make your meal shine!

Garnishes

Fresh garnishes are key! A dollop of creamy dill sauce adds richness. It perfectly complements the smoky salmon. Fresh lemon wedges are a must. A squeeze of bright citrus cuts through the richness beautifully. A sprinkle of fresh parsley or chives adds a pop of green. It also brings a fresh, herbaceous note. These little touches elevate the presentation. They also enhance every delicious bite.

Side Dishes

For a complete meal, I pair this salmon with simple, fresh sides. Roasted asparagus is wonderful. Its slightly bitter taste balances the salmon’s richness. Creamy mashed potatoes are a comforting choice. They soak up any extra juices beautifully. A simple quinoa salad with chopped vegetables also works great. It adds a healthy, nutty element. These sides let the cedar plank salmon remain the star.

Creative Ways to Present

Want to impress your guests? Serve the salmon directly on the plank. It looks incredibly rustic and inviting. For a more elegant touch, I like to arrange the flaky salmon pieces on a bed of mixed greens. Add the colorful sides around it. A drizzle of balsamic glaze looks stunning. These presentation ideas make your cedar plank salmon unforgettable.

Make Ahead and Storage for Cedar Plank Salmon

I love that this cedar plank salmon recipe is so flexible. You can prep components ahead of time. Storing leftovers is also a breeze. Knowing how to properly store and reheat this dish means you can enjoy its amazing flavor again. Let’s get into the details so nothing goes to waste!

Storing Leftovers

If you happen to have any leftover cedar plank salmon, don’t worry! Store it in an airtight container. Place it in the refrigerator promptly. It should stay fresh for about two days. For the best results when reheating, I like to store any sauces or toppings separately. This keeps things from getting soggy. Keep the salmon and any citrus slices together.

Freezing

Freezing this grilled salmon is definitely doable. I usually recommend serving it fresh. However, if you must freeze it, do so carefully. First, let the cooked salmon cool completely. Then, wrap the fillets tightly. Use plastic wrap, then foil. This prevents freezer burn. Store in a freezer-safe bag. Frozen salmon is best used within two months. Proper wrapping is your best defense against ice crystals.

Reheating

Reheating cedar plank salmon requires a gentle touch. I prefer using the oven. Preheat it to a modest 300°F (150°C). Place the salmon on a baking sheet. Cover it loosely with foil. Reheat for about 10-15 minutes. This keeps it moist and tender. Microwaving is faster, but can dry out the fish. Add any fresh herbs or a squeeze of lemon after reheating. This brightens the flavor.

Recipe Tips for Cedar Plank Salmon

• Preparation Tips: Make sure your cedar plank is fully submerged when soaking. This is crucial. Don’t skimp on the soaking time! Pat the salmon really dry before seasoning. This helps the flavors adhere beautifully.
• Cooking Techniques: Grill temperature is important. Stick to medium-high heat. About 375-400°F is ideal. Cooking time varies by salmon thickness. Watch the fish, not just the clock. Aim for flakes easily with a fork.
• Substitutions: No dill? Try fresh thyme or rosemary. They also pair well with salmon. You can also add a splash of white wine. Pour it onto the plank before adding the fish for extra moisture.
• Pro Tips: If your plank starts to flare up too much, spritz it lightly with water. This calms the flames. It also adds to the steam. Serving directly from the plank is impressive. It’s a real crowd-pleaser!

Frequently Asked Questions about Cedar Plank Salmon

How long do I need to soak the cedar plank?

You need to soak your cedar plank for at least two full hours. For even better results, you can soak it for up to four hours beforehand. This step is absolutely essential. It prevents the plank from igniting on the grill. It also creates steam. That steam imparts wonderful flavor to your grilled salmon.

Can I use a different type of wood plank for salmon?

While cedar is traditional and offers a fantastic flavor, you can experiment. Some people use alder or even mesquite planks for a different smoky profile. However, always ensure your wood plank is untreated. Untreated wood is safe for grilling. It provides that signature planked flavor for your cedar plank salmon.

What if my cedar plank catches fire on the grill?

It’s normal for the plank edges to char quite a bit. Small flames might even appear. If the flames get too big, don’t panic! Simply spritz the plank with a little water from a spray bottle. You can also briefly move it to a cooler part of your grill. This will help tame the fire. It will keep your cedar plank salmon from burning.

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