Cedar Planked Salmon
A smoky, flavorful salmon cooked on a cedar plank for maximum taste. Infused with subtle woodsy aromas and brushed with a simple seasoning or glaze, this method guarantees juicy, tender fish every time.
Equipment
- 1 Cedar plank (soaked in water for at least 1 hour)
- 1 Grill or oven
- 1 Basting brush
- 1 Tongs
Ingredients
- 4 salmon fillets 6 oz each, skin-on recommended
- 1 cedar plank food-safe, soaked
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 2 tsp fresh dill or thyme chopped
- 1 tsp salt
- ½ tsp black pepper
- Optional glaze: 2 tbsp honey or maple syrup
Instructions
- Prepare Plank: Soak cedar plank in water for at least 1 hour (up to 2 hours) to prevent burning.
- Preheat Grill or Oven: Heat grill to medium (350-375°F / 175 - 190°C) or preheat oven to 400°F (200°C).
- Season Salmon: Pat salmon dry. Mix olive oil, lemon juice, garlic, salt, and pepper; brush over salmon.
- Place on Plank: Lay salmon skin-side down on soaked cedar plank.
- Cook: Place plank on grill grates or in oven. Close lid and cook 15-20 minutes until salmon is opaque and flakes easily.
- Optional Glaze: Brush with honey or maple syrup in the last 5 minutes of cooking for a sweet finish.
- Serve: Garnish with fresh dill or thyme and serve directly from the plank for a rustic presentation.
Notes
- Always soak your cedar plank this prevents flare-ups and allows for steady smoke infusion.
- Try flavored planks (cherry, alder, or hickory) for unique smoky twists.
- Great with sides like grilled asparagus, wild rice, or a fresh salad.