Cedar plank salmon is a delicious way to grill salmon with enormous flavor. The fish tastes great smoked, the salmon stays extra moist, and you don’t have to worry about it sticking to the grill and falling apart. Brush the salmon with my maple ginger glaze and you’ll soon have a new favorite salmon recipe.
Have you ever made cedar plank salmon? If not, you should because it’s so easy and gives the salmon a great smokey flavor.
If you’ve ever tried to grill salmon you know how difficult it can be. Even if you oil the salmon, it often sticks to the grill. When you try to flip it or take it off, it breaks apart, and you lose half of it between the grill grates. That’s not fun. But good news, the cedar plank solves that problem.
When salmon is cooked on a cedar plank, the bottom doesn’t get burned by direct heat, and the salmon stays very moist.
But there’s one more reason why I love cedar plank salmon, as a gluten-free gal. And it’s a biggie – I don’t have to worry about cross-contamination.
In the summer, when everyone is using public grills or grills at friends’ houses, that’s a very important thing to think about. Unfortunately, the heat from the grill doesn’t “kill” any gluten that may be lurking on the grill grates. All deep-fried foods would be gluten-free if high heat did that, but you know that’s not the case. So cedar planks to the rescue!.
Cedar plank salmon is one of those dishes that just screams summer. The smoky woodsy flavor pairs perfectly with the rich salmon, and it looks beautiful coming hot off the grill. But is cooking salmon on a cedar plank really better than other methods? What makes planking salmon so special? I did some digging to get the details.
A Brief History of Cedar Plank Cooking
While cedar plank cooking may seem trendy, its origins go back centuries. Native American tribes in the Pacific Northwest cooked salmon and other fish on western red cedar planks long before grilling was popular. The Vikings also had a tradition of cooking fish vertically on wooden planks.
Plank cooking entered home kitchens in America with Fannie Farmer’s 1911 Boston Cooking School Cookbook, which featured a recipe for planked chicken While spices were more limited then, the wood still added great flavor.
So the basic technique has been around a very long time. For decades, cedar plank cooking wasn’t popular, but lately it’s become popular again as cooks look for new flavors and ways to cook.
Why Cook Salmon on a Cedar Plank?
Cooking salmon on a cedar plank accomplishes a few things:
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It seals in moisture and prevents the fish from drying out. Because the plank is between the fish and the grill grates, even fish that is normally firm, like salmon, stays soft.
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It adds flavor. As the plank heats up, compounds in the wood are released that gently infuse the salmon with a subtle, smoky cedar flavor.
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It prevents sticking. The salmon will not stick to the cedar like it would to grill grates. Cleanup is easy.
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It looks impressive. Serving salmon hot off the grill on a charred plank is really an elegant presentation.
Cedar’s mild and pleasantly smoky flavor pairs especially nicely with salmon. The fish picks up great woodsy notes, while still allowing its natural texture and salmon flavor to shine.
So while you don’t have to cook salmon on a plank, doing so adds moisture, tenderness and flavor that really enhance this simple preparation.
How to Cook Salmon on a Cedar Plank
Cooking salmon on a cedar plank is easy but there are a few tricks to get the best results:
Choose an Untreated Plank
You want untreated western red cedar. Treated lumber can release harmful chemicals when burned. Look for planks labeled food safe or made especially for cooking.
Soak the Plank First
Soaking the plank for at least 1 hour before cooking prevents it from catching fire on the grill. Cooking planks are thin and dry out quickly. You may need to lightly spray or sprinkle them with water while cooking to prevent flare ups.
Plank Position Matters
Place plank directly over heat source. If using gas grill, place perpendicular to grates so plank doesn’t block air flow to burners.
Pick a Thicker Piece of Salmon
Thin fillets under 1-inch thick can overcook and dry out too quickly. Choose a nice 1 1/2 inch thick center cut salmon steak and remove skin for best results.
Don’t Forget the Marinade
Oil and season the salmon well before cooking. Citrus and herbs are classic complements. A marinade adds lots of flavor and prevents sticking.
Pre-Heat Your Grill
Get the grill nice and hot to start. Medium-high heat between 400-450°F provides the best heat for planking.
Cook Time Varies
Cook time depends on thickness of fish and doneness preference. Most salmon fillets take 10-15 minutes. Use an instant read thermometer and cook until fish reaches desired internal temp.
Follow those simple steps and your plank salmon will turn out perfectly moist and full of flavor every time. Now that you know why cedar plank cooking is so good and how to do it right at home, this impressive cooking technique is totally accessible for your next summer BBQ. Give it a try!
Delicious Cedar Plank Salmon Recipes
If you’re sold on cooking up some cedar plank salmon this season, here are a couple excellent recipes to get you started:
Simple Cedar Plank Salmon
This easy salmon recipe from Once Upon a Chef only requires a few basic ingredients: salmon fillets, olive oil, salt, pepper, and some lemon. Yet the woodsy cedar flavor really enhances the bright lemon and herbs.
Grill the salmon over direct medium-high heat until cooked through and slightly charred around the edges. Serve with fresh lemon wedges. This one’s perfect for a weeknight dinner but still elegant enough for guests.
Planked Salmon with Lemon-Garlic-Herb Marinade
For another easy but tasty preparation, marinate salmon fillets briefly in a mixture of olive oil, lemon zest, garlic, rosemary and thyme before planking. The tangy citrus and herbs give a big flavor boost.
Grill over medium-high heat until done to your liking, misting the plank as needed. The salmon takes on great flavor complexity from the marinade and cedar smoke.
Cedar Planked Salmon FAQs
If you’re new to cedar plank salmon, chances are you have a few questions about the method. Here are some of the most common questions with quick answers:
Does cedar plank salmon need to be marinated?
- Marinade is optional but recommended. An oil, citrus and/or herb marinade adds lots of flavor.
What kind of wood do you use for cedar plank salmon?
- Untreated western red cedar is traditional. Avoid pine and chemically treated wood.
How long do you soak a cedar plank for salmon?
- Soak planks a minimum of 1 hour before grilling. This prevents burning.
How do you keep a cedar plank from catching fire?
- Soak plank first, then lightly spray with water while cooking if needed. Avoid overheating grill.
How long do you cook salmon on a cedar plank?
- 10-15 minutes generally, but cook until salmon reaches 145°F internally. Time varies by thickness.
Do you flip cedar plank salmon?
- No need to flip. Place salmon skin-side down on plank and grill until cooked through.
What side of cedar plank do you put salmon on?
- Place salmon skin-side down directly on plank. Skin prevents sticking.
Cedar Beats Out Other Salmon Cooking Methods
Cedar planking isn’t the only way to cook salmon, so how does it compare to other options? Here’s a quick look at how it stacks up:
Cedar Plank
- Adds big flavor
- Seals in moisture
- Easy, no sticking
Grilled
- Can dry out
- Risk of sticking
- Needs frequent flipping
Baked
- Dry heat lacks flavor
- Okay moisture retention
- Easy prep
Pan-Seared
- Fast, high heat
- Crusty sear
- Moisture loss likely
While all these methods work, cedar planking really perfects the balance between flavor and moisture, with hassle-free cooking. The wood infuses big flavor, seals in juices, and prevents sticking all at once.
Salmon is an easy-to-overcook fish. Cedar’s gentle steaming action makes it foolproof. That winning combo makes planked salmon a clear winner to me.
Cedar Planking Isn’t Just For Salmon
If all this has you eager to try cedar plank cooking, you’ll be glad to know salmon isn’t the only option. Cedar planking works with many types of fish and proteins:
- Firm fish like halibut, cod, tuna, and swordfish plank very nicely
- Delicate fish such as trout and bass cook gently on cedar
- Chicken, steak, and chops also pick up pleasant wood flavors
- Try planked burgers or veggies for a twist
So pick up a few cedar planks and experiment with planking all kinds of foods this summer. Just stick to untreated cedar for your health and be sure to pre-soak those planks first!
Get Planking!
Hopefully this gives you all the details on the why’s and how’s of cooking salmon on cedar. It really is a foolproof method that seals in moisture and adds amazing flavor with minimal fuss.
Cedar planking brings out the best in salmon, but also works with just about anything you can grill. If you’ve never tried it, I highly recommend giving cedar plank salmon a go this grilling season. Get ready for your best salmon yet!
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How to Make Cedar Plank Salmon
Once you make this recipe you’ll wonder why you haven’t made cedar plank salmon sooner. Here’s how easy it is:
- Soak the boards in water for at least one to two hours, and then dry them with a kitchen towel.
- Preheat your grill to medium high.
- Toast the planks (optional) to dry them off. Just put them on the grill without anything inside for two minutes. Then turn them over and cook the other side for two minutes.
- Place the salmon on the planks. You can use more than one plank or lay the salmon on a diagonal across several planks if it doesn’t fit.
- Use the maple ginger glaze to season the salmon on the plank. You can add more glaze halfway through as well.
- Cook the salmon for 12-15 minutes on medium indirect heat.
Once your salmon is cooked through, remove it from the grill with tongs. It should be put on a baking sheet or some other surface that can handle the heat from the wood. Keep in mind that this will get dirty from the charred wood. Slice the salmon into pieces and enjoy!.
What to serve with the salmon? I love my Bok Choy, Coleslaw and Potato Salad. And if it’s an outdoor party, don’t forget the Guacamole and Pico de Gallo to nibble on.
Watch Me Make This Cedar Plank Salmon
Here are six more salmon recipes that you’ll love!
