Cedar plank salmon is a simple and elegant restaurant-quality salmon that provides us with a delicious smoked woodsy flavor without using any fancy equipment. Perfect for a midweek dinner or a party with friends, this dish is sure to impress!
There’s something about simple grilled salmon that feels fancy, but in reality, it couldn’t be any easier. It’s all about temperature and time and this recipe will guide you every step of the way. From how to soak it to how to cook salmon over a cedar plank and infuse it with a wonderful smoky flavor. This game-changing recipe takes your everyday salmon to another level!
It’s amazing how much flavor the planks bring to the fish. The first time I made it for my mom, she thought it was slightly smoked salmon, and if you’ve ever had bagel and lox, well, you know how flavorful smoked salmon is!
The filet becomes wonderfully flaky and juicy with subtle hints of lemon and garlic. It’s light and refreshing and not overpowering at all. You don’t get a crispy salmon skin, but that’s ok because that’s not what we’re aiming for here.
I like to serve this salmon with mashed potatoes, broccoli, or green beans. You can also try this garlicky cream sauce which is the perfect accompaniment to this salmon!
If you’re looking for a recipe for fish cooked directly on the grill check out my fantastic tilapia recipe, or learn how to grill salmon. It’s cooked directly on the grill, which isn’t an easy job, but it’s something anyone can learn!
What makes this recipe so good
- It’s quick. After you soak the boards, it takes just 5 minutes of easy prep and then 15-20 minutes of cook time!
- Salmon is tender. It basically steams on the plank resulting in a moist tender fish.
- It’s impressive. Everyone will wonder how you achieved the wonderful smoky flavor.
What You Need to Make Cedar Plank Salmon
Complete list of ingredients and amounts can be found in the recipe card below.
- Large cedar plank: Or you can use 2–3 smaller ones and put them next to each other.
- Grill (gas or charcoal): I usually use my grill, but you can also use the same method to cook it in your oven.
- The whole side of salmon, or salmon fillets: If you can find salmon with the skin on, go with that as the skin helps the salmon stay together.
- Garlic: Minced raw garlic works best.
- Olive oil: Regular or extra virgin will work.
- Lemon juice: Lemon is a classic partner for fish.
- Salt and pepper: Season to taste.
- Water, wine, sake, or cider for soaking the planks. Keep on reading to find out why this is so important.
How to Make Cedar Plank Salmon
The prep for this recipe is very quick but you do have to plan ahead to make sure you have time to soak the cedar planks.
- Soak cedar planks. One hour before grilling, place the planks on a rimmed baking sheet filled with water or wine.
- Preheat the grill to medium heat, around 350°F/180°C. Clean the grates as you can reuse the cedar planks up to 3 times.
- Season. Combine oil, garlic, lemon juice, and salt pepper in a small bowl and brush over the salmon.
- Heat planks. Place the cedar planks on the grill over indirect heat in a single layer. You’ll know they’re ready when they crack a little.
- Grill salmon. Place salmon skin-side down on the planks, cover the grill and cook for 15–20 minutes (the time depends on the thickness of your salmon). Start checking at 15 minutes by inserting an instant read thermometer at the thickest part of the salmon, the final internal temperature should be 145°F/62°C. The cooked fish will be opaque and can be easily flaked with a fork.
- Serve. Remove the salmon and place it on a cutting board. At this point, you can slice into portions and easily remove the skin. Squeeze some lemon juice over the top.
Tip!
It can be difficult to cook salmon directly on a grill because it has a tendency to fall apart. The cedar planks not only give the salmon a great flavor but also makes it easier and less messy to cook.
How to Cook Cedar Plank Salmon in the Oven
Don’t have a grill? No problem! You can achieve delicious smoky results in your oven!
- Start by soaking the planks as you would if you were grilling them. After 1 hour, heat your oven to 350°F/180°C and place a flat rack inside of the baking sheet.
- Place the soaked cedar planks on top of the rack and put the baking sheet in the oven to allow the planks to heat up for 5 minutes.
- Next, carefully remove the baking sheet from the oven and place the salmon on the planks and return to the oven to bake for 20–25 minutes.
How to tell if salmon is cooked
When cooking salmon, it should reach 145°/62°C. If you don’t have a kitchen thermometer, you can look for these signs that signal your fish is done:
- Look at the color: When it’s cooked, the salmon will be an opaque pink.
- Check for flakiness: it should flake easily when pressed gently with a fork.
The salmon will continue to cook a bit on the hot plank after it’s removed from the heat, so it’s a good idea to start checking it early to see if it’s close to being done.
Expert Tips
- Soak the planks. It is so important to soak cedar planks for at least 30 minutes to 1 hour before cooking on the grill. Placing a dry piece of wood on a hot grill could result in it catching on fire. It’s a good idea to keep some water in a spray bottle close to your grill in case this happens.
- Small pieces = less cook time. If making smaller salmon fillets, start checking them at 12 minutes as they require a shorter cooking time than one large piece of fish.
FAQs
Cedar planks are available at grocery stores or hardware stores. I buy mine from Amazon. They come in different sizes and are very affordable.
Yes, cedar planks can be reused up to 3 times. Clean and dry them then store them until the next use.
Scrape off any salmon skin that may be stuck onto the plank and then rinse off with hot water. You don’t want to use soap, as the board can take on an unpleasant soapy taste.
Cedar planks are not just for cooking fish! I also love to use my planks for cooking shrimp. You can also cook things like chicken, beef, tofu, and vegetables on a plank. And what a beautiful presentation!
Indirect heat refers to cooking your food beside the heat source and not directly over it. On a grill, you would turn one side of the grill on and place your food on the other side to cook. This is the method we use to cook this salmon.
This super flavorful grilled cedar plank salmon recipe is a must-try. Share it with others and they too will be amazed by how easy it is to make and how deliciously tender their salmon will be!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cedar Plank Salmon
Ingredients
- 1 whole side of salmon or salmon fillets, preferably skin-on, thawed completely
- 3 cloves garlic minced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Water or wine, sake, or cider – for soaking the planks
Instructions
- One hour before grilling, place the planks on a rimmed baking sheet filled with water or wine.
- Preheat the grill to medium heat, around 350°F/180°C.
- Combine oil, garlic, lemon juice, and salt pepper in a small bowl and brush over the salmon.
- Place the cedar planks on the grill over indirect heat in a single layer. You’ll know they’re ready when they crack a little.
- Place salmon skin-side down on the planks, cover the grill and cook for 15–20 minutes (the time depends on the thickness of your salmon). Start checking at 15 minutes by inserting an instant read thermometer at the thickest part of the salmon, the final internal temperature should be 145°F/62°C. The cooked fish will be opaque and can be easily flaked with a fork.
- Remove the salmon and place it on a cutting board. At this point, you can slice into portions and easily remove the skin. Squeeze some lemon juice over the top.
Notes:
- Soak the planks. It is so important to soak cedar planks for at least 30 minutes to 1 hour before cooking on the grill. Placing a dry piece of wood on a hot grill could result in it catching on fire. It’s a good idea to keep some water in a spray bottle close to your grill in case this happens.
- Small pieces = less cook time. If making smaller salmon fillets, start checking them at 12 minutes as they require a shorter cooking time than one large piece of fish.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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