Cedar Plank Salmon Recipe

This delicious cedar plank salmon recipe comes together in minutes on the grill for a quick smoky-flavored dish. You will love the simplicity of making this and the outstanding flavor that comes from it.

I could eat salmon for every meal if my wife would let me. The health benefits, the simplicity of preparing it, and the flavor sell me every time. If you also love it, you must try out my salmon patties recipe or salmon burgers.

Cedar Plank Salmon

Cedar plank salmon is a dish where salmon fillets or steaks are placed on a wood plank and cooked on a grill or in the oven to give it a smoky flavor. Cooking on cedar planks is a quick way to incorporate a smoky taste into food without having to smoke it for several hours. In addition, the salmon can be marinated or seasoned simply with salt and pepper.

When the salmon, or any fish for that matter, is done cooking, I serve it directly on the plank over a large plate. The plank cools quickly, so no need to worry about it burning someone. I usually finish the salmon with some fresh herbs or a hint of citrus and melted butter. However, you like it, this is a fantastic quick meal you and your family will love.

Ingredients and Substitutions

• Salmon – I used wild-caught salmon fillets for this. You can also use salmon steaks.
• Oil – I prefer to use olive or avocado oil. You can use your favorite oil for this.
• Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
• Lemon – Little bit of lemon juice is used to finish off the cooked cedar plank salmon.
• Seasonings – I used only coarse salt and fresh cracked pepper. You can, however, use seafood seasoning or marinade.
• Plank – I used a simple cedar plank for this recipe.

How to Make a Cedar Plank Salmon

Submerge the cedar planks into a casserole dish filled halfway with water and let it sit for about 30 minutes. This will ensure the plank does not catch fire when grilling. I like to place a few forks over the top of the planks to ensure they are submerged.

Pre-heat your grill to medium-high heat, anywhere between 400° and 450°.

Pat dry the salmon fillets on both sides with a paper towel.

Next, rub it down with oil on all sides and then generously season it with coarse salt and freshly cracked black pepper.

Place the seasoned salmon fillets onto the cedar plank making sure no parts of it are hanging off.

Add the plank directly to the grill, close the grill door, and cook for 15 to 18 minutes or until the salmon is browned on top and cooked throughout.

Serve with melted butter and lemon juice.

Make-Ahead and Storage

Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.

How to Store: The best way to store this salmon is in a plastic container in the refrigerator for up to 3 days. It can also be stored in a plastic container in the freezer for up to 2 months.

How to Reheat: Place the salmon on a sheet tray lined with parchment paper or in a pan and cook in the oven at 350° for 6 to 8 minutes or until warm.

Chef Notes + Tips

• For Cooking in the Oven: Follow Steps 1 through 5, then preheat your oven to 450°.  Place the water-soaked cedar planks onto a sheet tray and place the salmon on top of the cedar planks before putting everything into the oven.  Bake for 20 to 25 minutes or until browned and cooked throughout.
• Make sure your cedar planks are large enough that a large piece of fish can cook on them.
• Feel free to use a cedar, cherry, maple, hickory, oak, or alder plank when cooking this salmon.
• Do not reuse the cedar plank after you have cooked on it.

More Salmon Recipes

• Blackened Salmon
• Broiled Salmon
• Honey Garlic Salmon
• Hash Browns Crusted Salmon
• Gravlax

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Cedar Plank Salmon Recipe

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5 from 10 votes

This delicious cedar plank salmon recipe comes together in minutes on the grill for a quick smoky-flavored dish.

Servings: 2

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour

Ingredients 

US CustomaryMetric

• 2 8- ounce salmon fillets
• 2 tablespoons olive oil
• 1 cedar plank
• 2 tablespoons melted unsalted butter
• 1 tablespoon freshly squeezed lemon juice
• coarse salt and freshly cracked pepper to taste

Instructions

• Submerge the cedar planks into a casserole dish filled halfway with water and let it sit for about 30 minutes. This will ensure the plank does not catch fire when grilling. I like to place a few forks over the top of the planks to ensure they are submerged.
• Pre-heat your grill to medium-high heat, anywhere between 400° and 450°.
• Pat dry the salmon fillets on both sides with a paper towel.
• Next, rub it down with oil on all sides and then generously season it with coarse salt and freshly cracked black pepper.
• Place the seasoned salmon fillets onto the cedar plank making sure no parts of it are hanging off.
• Add the plank directly to the grill, close the grill door, and cook for 15 to 18 minutes or until the salmon is browned on top and cooked throughout.
• Serve with melted butter and lemon juice.

Notes

Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.

How to Store: The best way to store this salmon is in a plastic container in the refrigerator for up to 3 days. It can also be stored in a plastic container in the freezer for up to 2 months.

How to Reheat: Place the salmon on a sheet tray lined with parchment paper or in a pan and cook in the oven at 350° for 6 to 8 minutes or until warm.

For Cooking in the Oven: Follow Steps 1 through 5, then preheat your oven to 450°.  Place the water-soaked cedar planks onto a sheet tray and place the salmon on top of the cedar planks before putting everything into the oven.  Bake for 20 to 25 minutes or until browned and cooked throughout.

Make sure your cedar planks are large enough that a large piece of fish can cook on them.

Feel free to use a cedar, cherry, maple, hickory, oak, or alder plank when cooking this salmon.

Do not reuse the cedar plank after you have cooked on it.

 

Nutrition

Calories: 427kcalCarbohydrates: 1gProtein: 28gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 108mgSodium: 153mgPotassium: 706mgFiber: 0.03gSugar: 0.2gVitamin A: 407IUVitamin C: 3mgCalcium: 21mgIron: 1mg

Course: Main

Cuisine: American, southern

Author: Chef Billy Parisi