Cedar planked salmon is a delicious and impressive way to prepare salmon for dinner The cedar plank imparts a lovely smoky, woodsy flavor while keeping the salmon moist and tender While cedar planked salmon is traditionally cooked on the grill, it can easily be made in the oven with outstanding results. Read on to learn everything you need to know about cooking foolproof cedar planked salmon in the oven.
What is Cedar Planked Salmon?
Cedar planked salmon refers to salmon that is cooked on a soaked cedar plank. The salmon fillet is placed directly on the plank and then the plank is cooked in the oven or on the grill.
As the plank heats up, the natural oils in the cedar wood are released, infusing the salmon with a subtle, smoky cedar flavor. The plank also helps regulate the temperature so the salmon cooks evenly. Plus, the plank prevents the salmon from drying out, keeping it tender and moist.
Cedar planked salmon originated with Native Americans in the Pacific Northwest region who cooked salmon this way for thousands of years The technique has become popular for grilling salmon but works just as well in the oven
Benefits of Cooking Salmon on a Cedar Plank
There are several advantages to cooking salmon on a soaked cedar plank:
- Infuses salmon with natural smoky cedar flavor
- Helps salmon cook evenly
- Seals in moisture so salmon stays tender
- Adds fun presentation and wow factor
- Environmentally friendly and sustainable
- Reusable for multiple meals
Tips for Cooking Cedar Planked Salmon in the Oven
Follow these tips for foolproof oven-baked cedar planked salmon:
Choose Wild Caught Salmon
Opt for high-quality, sustainably caught wild salmon such as sockeye or king salmon. Make sure the salmon is sushi grade or previously frozen to kill any parasites. The salmon should have firm flesh and no “fishy” odor.
Get Untreated Cedar Planks
Use untreated cedar planks made specifically for cooking. Avoid treated lumber which may contain chemicals. Cedar imparts the best flavor but other woods like alder or maple also work.
Soak the Plank
Soak the cedar plank in water for a minimum of 1 hour before cooking. This allows the plank to absorb water, preventing it from burning in the oven. Soaking softens the wood so it releases its natural oils and smoky flavors.
Preheat Oven and Plank
Heat oven to 375°F. Place soaked plank on a rimmed baking sheet and preheat for 5 minutes. This helps plank cook evenly and prevents temperature shock when salmon is added.
Pat Salmon Dry
Pat salmon fillets dry before placing on preheated plank. Drying the surface helps sear the salmon initially for enhanced flavor.
Season Generously
Coat salmon generously with olive oil and season as desired. Good seasoning options include smoked paprika, garlic powder, salt, pepper, lemon pepper, or Cajun seasoning.
Arrange Salmon on Plank
Place seasoned salmon fillets skin-side down on preheated plank. Salmon should fit on plank without overhanging. If needed, cut fillets to size.
Cook Until Done
Bake until salmon is opaque and flakes easily with a fork, 15-25 minutes depending on thickness. Salmon should register 125°F-135°F on a food thermometer when done.
Rest Before Serving
Remove salmon from oven 3-5°F before desired doneness and let rest 5 minutes covered in foil. Residual heat will finish cooking it perfectly.
Add Finishing Touches
Consider adding compound butter, vinaigrette, or fresh herbs on top after cooking for extra flavor and presentation.
Step-by-Step Instructions
Follow these simple step-by-step instructions for foolproof oven-baked cedar planked salmon.
Ingredients
- 1 untreated cedar plank
- 4 salmon fillets, 6-8 oz each
- Olive oil
- Salt, pepper, paprika, lemon pepper or seasoning of choice
Directions
- Soak cedar plank in water 1 hour.
- Pat salmon fillets dry and brush with olive oil. Generously season with desired seasonings.
- Preheat oven to 375°F.
- Heat soaked plank on rimmed baking sheet 5 minutes.
- Place seasoned salmon fillets skin-side down on hot plank.
- Bake until salmon is opaque and 125-135°F on food thermometer, 15-25 minutes depending on thickness.
- Remove from oven 3-5°F before desired doneness and let rest 5 minutes.
- Serve salmon warm with desired sauces or toppings.
Plank Cooking Tips
- If plank is smoking excessively, lightly spritz with water.
- Rotate baking sheet halfway through cooking for even browning.
- Close oven door gently so plank doesn’t shift.
- Use metal spatula and gentle touch when removing salmon from plank.
Serving Suggestions
Cedar planked salmon pairs beautifully with simple sides like rice, roasted veggies, or salad. Consider these easy serving ideas:
- Salmon over lemon quinoa and roasted asparagus
- Salmon alongside loaded baked potato and side salad
- Salmon with dill yogurt sauce, wild rice pilaf, and roasted broccoli
- Salmon on mixed greens with citrus vinaigrette
- Salmon tacos with cabbage slaw and avocado crema
Plank Care
With proper care, cedar planks can be reused many times:
- Hand wash plank in hot water using stiff brush to remove residue. Avoid soap.
- Dry plank completely in oven at lowest temp or in sunlight.
- Rub food-grade mineral oil on plank periodically to condition wood.
- Wrap plank in plastic wrap or foil between uses. Store in cool, dry place.
Frequently Asked Questions
What kind of wood should I use?
Cedar is the most common but other good options are alder, maple, oak, and cherry. Avoid treated lumber.
How long do I soak the plank?
Soak for at least 1 hour but longer is fine. You can even soak it overnight or a few days in advance.
Can I reuse the plank?
Yes! With proper care, planks can be reused many times. Avoid burning and clean well after each use.
How do I prevent plank from burning?
Soak plank well before using, preheat plank before adding salmon, and don’t overcook the salmon. Lightly spritzing plank with water can also help if it’s smoking excessively.
What oven temp should I use?
375°F is ideal. Higher temps may burn plank while lower temps don’t properly bake the salmon.
Get Creative with Cedar Planked Salmon
Once you master the basics, get creative with cedar planked salmon! Try adding citrus slices, fresh herbs, or compound butter under the salmon before cooking. Brush with glazes or marinades for more flavor. Cook vegetables, fruits, or other proteins on the plank with the salmon. Have fun with this delicious and easy salmon dinner!
Ingredients for baked cedar plank salmon
The main things you need are cedar planks and salmon. You probably already have the rest in your pantry. You will need:
- cedar plank(s)
- skin-on salmon filets, pin bones removed
- salt
- black pepper
- brown sugar
- Dijon mustard
- bourbon, optional
- garlic
- lemon
Cedar Plank(s). I mention either singular or plural planks because it depends on the size. There are two types of cedar planks: small ones that fit one salmon fillet at a time and large ones that fit all four. Look for the planks in the grill section of most grocery stores, kitchen supply stores or Amazon.
Salmon. My favorite is wild-caught Atlantic Salmon. For best results, purchase salmon with the skin-on and pin bones removed. When you ask for the salmon at the fish counter, if it hasn’t already been done, ask the fishmonger to cut it into pieces that are about 5 pounds each.
Why you’ll love cedar plank baked salmon
Clean, healthy protein! I have been on a salmon kick recently. It’s either the pretty pink flesh or the fact that it’s a hearty protein that makes me feel full without making me feel heavy. However, salmon is one of those foods that makes you feel good because it is full of healthy fats like omega-3s.
Just the other day, Jared and I came across prepped and ready cedar plank salmon at Whole Foods. Right away, this made me want to get in the kitchen and make my own oven-baked cedar plank salmon.
So easy and so satisfying! I had never worked with cedar planks before, but the whole process was so much simpler than I thought it would be. This sweet and sour salmon recipe can be ready in less than 25 minutes if you soak the planks ahead of time (hint: you can store them in the freezer). You can either bake or grill the salmon. Suffice it to say, I will definitely be using the cedar plank cooking technique more often.
